#1  
Old 02-03-2011, 08:06 AM
Serf
 
Join Date: Jan 2011
Location: Louisville, Kentucky
Posts: 14
Default kamut flour

Has any one worked with this flour? Suppose to add a real sweetness to the dough.
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  #2  
Old 02-05-2011, 06:53 AM
Journeyman
 
Join Date: Oct 2005
Location: Gilbert, AZ
Posts: 423
Default Re: kamut flour

Used all sorts of flour when my oldest was being tested for gluten/wheat allergies - what a pita! As a matter of fact, I have 50 pounds of kamut in my food storage (when hell breaks out, I can make pizza!)

It is not so much sweet. but just a different flavor. All the grains have such a nice profile when using them adding a nuttiness, bolder flavors, etc.

A good place to learn about different grains is through Chef Brad (Grain Education and Tips || Cooking with Grain | Chef Brad's Fusion Grain ||) he is an awesome guy who gives cooking lessons using grains and such - food preppers beware - he has an arsenal of tools. He is well received by the woman-folk out here east of Phoenix.

A class I took a while ago from him, he stated you can comfortably replace up to 30% of the wheat in recipes with a different grain to change the flavor profiles (due to the need of gluten.)
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  #3  
Old 02-07-2011, 12:43 PM
Serf
 
Join Date: Jan 2011
Location: Louisville, Kentucky
Posts: 14
Default Re: kamut flour

Thanks for the link!
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