How to Cook Kamut + Delicious Kamut Recipes - Glue & Glitter (2024)

FAQs

How to Cook Kamut + Delicious Kamut Recipes - Glue & Glitter? ›

How to prepare Kamut. Depending on the form it comes in, Kamut can be added to breads, pasta, pilafs, side dishes, salads, soups and stews. Before cooking the whole grains, they can be rinsed and soaked for up to 24 hours to reduce the cooking time.

How to prepare Kamut. Depending on the form it comes in, Kamut can be added to breads, pasta, pilafs, side dishes, salads, soups and stews. Before cooking the whole grains, they can be rinsed and soaked for up to 24 hours to reduce the cooking time.

You do need to rinse your Kamut if you are cooking it whole. Wash kamut in a sieve or strainer in the sink before soaking. After rinsing, soak the Kamut in fresh water for 6-8 hours or overnight before cooking.

Stovetop. Bring water and salt to a boil. Slowly whisk in cereal, reduce heat to medium-low and cook, stirring occasionally, for 10 minutes. Remove from heat and let stand 2 minutes.

Add kamut flakes to any recipe that calls for rolled oats. Kamut flakes make a delicious addition to cookies, muffins, health bars, granola bars, etc. For a unique spin, add your flakes to soups for a hearty and complete meal!

If you've been eating whole grains, nuts and seeds for years without soaking, don't stress. A small amount of phytic acid is reduced just by the cooking process alone. But for minimal effort, you can significantly improve the digestibility and nutrition of these important foods.

It's suggested that the high content of specific antioxidant components in the KAMUT pasta may have contributed to anti-inflammatory action as well as played a role in the prevention of oxidative stress.

Kamut is highly beneficial for cardiovascular health due to the high levels of magnesium it contains. Magnesium helps to lower blood pressure and reduce the risk of heart disease. It also helps to maintain healthy nerve and muscle function, and it is essential for bone health.

Reduce heat to medium-high and boil without a lid until kamut is soft to your liking, about 45 to 60 minutes. Drain off excess liquid and serve as desired. Refrigerate leftovers within 2 hours.

Kamut wheat is safe for consumption in food amounts. Keep in mind that Kamut does contain gluten. It is known to have less gluten than whole wheat products and to be more easily digested, but if you have a severe gluten intolerance, like celiac disease, you want to avoid consuming Kamut.

Is Kamut healthier than quinoa? ›

Quinoa is a good choice for weight loss because it is low on the glycemic index and reduces food cravings. If you are looking for foods that will give you more energy, Kamut is the right choice. Kamut is high in protein, fiber, and fatty acids, which all promote high energy levels.

Storing Kamut

Store Kamut in a food grade container in a cool dry place for a year or more. Store kamut flour in the refrigerator or freezer for six months to keep them from going rancid. Cooked kamut can be kept in the refrigerator for five days.

Kamut has a nutty flavor with kernels measuring two to three times the size of most wheat. The grains are light tan in color, while the flour is more golden than the typical wheat variety.

Add 1 cup kamut to 3 cups boiling vegetable broth or water. Reduce the heat to low. Cover the pot, and let the soaked grains simmer for 30-40 minutes. Unsoaked grains need 45-60 minutes.

Nutritional benefits of kamut.

That boost in protein, fiber, and amino acids makes kamut more beneficial for metabolism, blood sugar regulation, and energy production than processed wheat, Nicole says. "Plus, since kamut is a high-protein grain, it's a great plant-based protein source for vegetarians and vegans."

Arrowhead Mills Organic Puffed Kamut Cereal is made of pure whole grain kamut and is low in fat with no added salt or sugar. Derived from the ancient Egyptian word for “wheat,” this high-energy grain was discovered thousands of years ago.

Whole grains are wonderful in flavor and I'm glad you are using those such as millet. Soaking is not necessary but it does appear to make it easier to digest and breaks down the phytic acid that blocks absorption of some nutrients.

Many of the bigger/tougher ones — barley, rice, farro and the like — will start to ferment and/or sprout long before they are tender enough to eat raw, so those require cooking. As it happens, there's plenty of evidence that pre-soaking improves the digestibility and cooking of whole grains.

However, wheat flours (such as whole wheat, spelt and kamut) and rye flour contain high levels of phytase. Therefore, adding a small amount of rye flour (or rolled rye flakes) to your oat or corn acid-soak will help to reduce the high levels of phytic acid found in these grains.

I recommend it, if you want a fluffier texture and individual grains. When it comes to whole-grain rice, think of it as an agricultural product, like produce or a bag of apples. If you buy one of those from the store, you're going to wash it.