So this last week we tried kamut. What is it you ask? Kamut is an ancient relative of our regular ‘ol common wheat. The grain is actually a couple times larger than wheat and it contains 20–40% more protein, is higher in lipids, amino acids and vitamins and minerals. And because it hasn’t been messed with by modern plant breeders, it retains all of the good stuff that it did thousands of years ago. And while it’s not gluten free, some people with wheat sensitivities can tolerate it, which is why I thought we’d give it a try for my husband as well as try it for nutritional reasons for all of us.
I ended up making a pizza crust with it and while it looked great, the crust was a bit crumblier than we would like. I also didn’t like the taste as much as we liked the spelt. All in all it wasn’t bad, it just won’t be our new favorite. I do plan on using it mixed with either spelt or wheat flour to bake a couple loaves of bread, so we’ll see how I like those!