Are you stuck with the question, “Is Kamut gluten free?” If yes, then you are in the right place.
Recently, people have been trying to eat healthy, which involves cutting out on many things. One of these things includes foods that contain gluten.
Gluten sensitivity is common among people in this era; thus, we need to know what the food we eat contains.
This has led to the question: Is KAMUT gluten free? The truth is that KAMUT is not gluten-free. KAMUT is a very old type of wheat, which can otherwise be referred to as Khorasan wheat. The origin of KAMUT traces back thousands of years ago.
Those who do not mind eating wheat might be curious about this ancient grain and want to know if it is better than other kinds of wheat.
Read on to find more about Kamut and the comparisons between modern and KAMUT wheat. You will also find out the nutritional value of this grain and how to use it.
Kamut: An Overview
If you have encountered words like Triticum turanicum or Triticum turgidum, you most likely did not know you were talking about KAMUT wheat. This grain is also called Khorasan wheat; you will usually find it on standard organic farms.
Like spelt, emmer, and einkorn, KAMUT wheat is consider as old. As we might know, many plant species can be referred to as wheat, and as expected, KAMUT wheat differs in its genetics compared to other forms of modern wheat.
Let us delve a little into the genetics of KAMUT wheat.
Modern wheat is classified as a hexaploid grain, while KAMUT is classified as a tetraploid. Now, let us break that down. KAMUT wheat has 28 chromosomes that sum up from its four pairs, while modern wheat has 42 chromosomes that sum up from its six pairs.
Unlike modern wheat, which is hybridized and thus cannot be gotten in the wild, KAMUT wheat is from wild grasses. This makes sense as this grain is said to have been farmed for more than 12,000 years. KAMUT wheat is said to have been around in the Neolithic period or even the Paleolithic period.
You might wonder: if this wheat is so old, how is it still in existence? The answer is that although it was no longer common for some time, it was brought back to the light by a wheat farmer who trademarked it in Montana. This action ensured that the grain would be grown organic, sustainable, and ancient. Hence preserving its authenticity.
Is Kamut Gluten Free?
In contrast to standard wheat, Kamut boasts a significantly elevated protein content, with potential increases of up to 40%. It also offers a surplus of amino acids, up to 65% more in comparison. Additionally, it is enriched with higher levels of zinc, selenium, potassium, vitamin E. and magnesium.
Despite its high nutritional value, it must be clearly stated that Kamut is not gluten-free. Kamut has a greater gluten content compared to regular wheat. Although it contains more gluten, the gluten in Kamut is more easily digestible. Vegans love Kamut because it is rich in protein.
Because Kamut is a wheat variant containing gluten, individuals with a wheat allergy or celiac should avoid Kamut flour. Nevertheless, many individuals who are gluten-sensitive when it comes to wheat find that they can safely consume Kamut.
Please keep in mind that the weight of Kamut flour may vary depending on how the Kamut is packed. That is why sifted flour measurements are used in recipes to ensure a more consistent measurement.
Also Read: Is Gochujang Gluten Free? (Everything To Know) and Is Granola Gluten Free? (Everything to Know)
Kamut Gluten VS Modern Gluten
Today’s wheat has undergone extensive hybridization and modification, straying far from the whole wheat consumed long ago. It has been genetically altered multiple times, often subjected to heavy spraying, and cultivated with chemical fertilizers and less sustainable ways. Additionally, it contains three times more gluten.
Unlike modern wheat, which has undergone numerous alterations and sometimes heavy chemical treatments, KAMUT® wheat, or Khorasan wheat, is an example of an ancient organic grain, specifically ancient durum wheat.
With the trademarked label of KAMUT®, you are assured of receiving authentic Khorasan wheat.
Nutritional Benefits of Kamut
Compared to regular white flour, Kamut flour boasts higher levels of protein and fiber.
- Phosphorus
A cup of cooked Kamut offers more than 20% of the recommended phosphorus intake for adults.
Phosphorus is a critical mineral for sturdy bones, working in tandem with calcium. It constitutes a fundamental component of teeth, bones, and cell membranes, making up approximately 1% of body weight.
- Good source of iron
Red blood cells move oxygen around the body, and iron is crucial for producing protein. Insufficient iron can lead to weakness and tiredness due to iron-deficiency anemia.
For vegans, obtaining enough iron can be a concern. While most high-iron foods are animal-based, plant-based options like one cup of cooked Kamut provide approximately 22% of the Recommended Dietary Allowance (RDA) for men and approximately 10% for most premenopausal ladies.
- High in fiber
A cup of cooked Kamut supplies up to 30% of the daily recommended value of dietary fiber for adults, equating to seven grams.
Fiber aids in satiety and may help regulate blood sugar levels, especially soluble fiber like that found in oats, which is beneficial for reducing bad cholesterol. Additionally, fiber contributes to gut health by nourishing probiotics, essential microorganisms for a healthy gut microbiome. This microbiome plays vital roles in immune function, digestion, and metabolism.
- Magnesium
Kamut offers excellent amounts of magnesium, a mineral vital for regulating muscles and nerves, managing blood pressure, and maintaining balanced blood sugar levels.
Notably, individuals prone to migraines may find relief, as magnesium can be effective in preventing and treating these headaches, especially when accompanied by auras.
- Selenium
A cup of cooked Kamut fulfills almost 60% of the daily recommended value of selenium intake.
This mineral combats cell damage from oxidative stress, reducing the aging process and the growth of specific types of cancer.
- Rich in protein
A single cup of cooked Kamut delivers ten grams of protein. This nutrient supports satiety, encourages lean muscle development, and can aid in weight management.
Most adults’ recommended daily protein intake is around 0.8 grams per kg of body weight. Thus, a person weighing 150 pounds or 68 kg would require roughly 54g of protein daily. A cup of cooked Kamut offers nearly 20% of this requirement.
To make the best of the protein in Kamut, incorporate it in a proper diet that has the amino acids that Kamut lacks.
- Excellent source of B-vitamins
Kamut is a notable source of B vitamins, including riboflavin, thiamin, and niacin. These vitamins facilitate the body’s utilization of energy derived from food. It provides niacin (vitamin B3) and thiamin (vitamin B1).
Best Ways To Use Kamut?
Kamut is an unexpectedly adaptable ingredient, finding its place in various dishes. It brings many health advantages, making it a valuable inclusion in your diet. You can incorporate it in soups, side dishes, salads, and stews, as its nutty taste and satisfying chewiness make it an ideal choice.
Furthermore, Kamut flour is a commendable substitute for conventional flour in baking. It opens up the possibility to create delectable pancakes, muffins, cakes, etc.
How to Cook Kamut?
One thing is sure: Kamut has a lot of nutrients and a good taste that will complement any dish you incorporate into it. However, you must cook it well to get the most from Kamut. Let us go over the proper way of cooking Kamut.
Bob’s Red Mill tells us that the key to making Kamut healthy while maintaining its taste is to soak the dry grains in water before cooking; this soaking is done overnight. This ensures that the grains are tender and in optimal condition for consumption.
The next thing to do is to boil a salt solution of about two quarts in a pot on top of a stove. Add one cup of the soaked Kamut to the boiling water (ensure to drain the Kamut first).
Once the new mixture is boiling, lower the heat so that the boiling does not stop but is less vigorous. Open the pot and monitor. When the grains are soft, drain the water and serve you Kamut.
Frequently Asked Questions – Is Kamut Gluten Free?
Is Kamut Ok for Gluten Intolerance?
The simple answer is no, Kamut is not OK for gluten intolerance. It contains both wheat and gluten. Therefore, it’s not recommended as a substitute grain for individuals adhering to a gluten-free diet.
What Is a Gluten-Free Alternative to Kamut?
If you are gluten intolerant and looking for an alternative to Kamut, you can try buckwheat, amaranth, or quinoa. These grains offer vital nutrients along with the chewy texture and nutty flavor you like.
Is Kamut healthier than Oatmeal?
Comparing kamut and oats is a nuanced task, as each possesses potential health advantages and distinctive nutritional characteristics. Kamut is notably rich in fiber, protein, and various vital minerals. On the other hand, oats are known for their abundance of the soluble fiber known as beta-glucan.
Also Checkout: Is Cinnamon Toast Crunch Vegan? (Everything to Know) And Is Red Bull Vegan? (Everything To Know)
This content was sponsored by Wealth Rector
Conclusion – Is Kamut Gluten free?
This article has answered the question, “Is Kamut gluten free?”
In summary, Kamut, also known as Khorasan wheat, belongs to the category of ancient grains. As a variety of wheat, it does contain gluten. However, some individuals discover they can digest it more comfortably than standard wheat.
In terms of nutritional content, Kamut surpasses regular wheat. It boasts higher levels of specific nutrients and is abundant in fiber and protein.
However, it could be worthwhile for those with gluten sensitivity to sample a small quantity of Kamut to gauge its impact on you. Also, it’s crucial to steer clear of Kamut if you’re diagnosed with celiac.