Comments on: How to bake with kamut (khorasan) & mistakes to avoid

By: Michelle

Michelle — Thu, 20 Aug 2026 11:32:58 +0000

In reply to Angela. gluten SENSITIVE people often find they are able to eat all the heritage and ancient grains, because they have a much lower protein structure (what makes the gluten form) than modern wheats, but if you have celiac disease, no. Khorasan DOES have some gluten potential

By: Angela

Angela — Wed, 19 Aug 2026 23:10:39 +0000

In reply to Tee. I’m gluten free can I eat Karasan wheat

By: Michelle

Michelle — Mon, 17 Aug 2026 13:00:16 +0000

In reply to Tee.

I don’t know the detailed specifics… there is definite nutrient loss right after milling, but months-old fresh flour is still MUCH more nutrient dense than commercial flour AND it’s 100% real food, with zero synthetic “enhancements” or enhancements.

By: Tee

Tee — Sat, 15 Aug 2026 15:20:12 +0000

Thank you so much for your post. It’s so hard to find good information on Kamut berries and Kamut flour. Do you know what the specific differences nutritionally are between using freshly milled Kamut compared to buying Kamut flour?

By: K&J

K&J — Tue, 04 Aug 2026 13:06:18 +0000

Thank you for all the information you have given us!!! We are learning soooo much!!! Thanks Bunches!!!

By: Kathleen Mason

Kathleen Mason — Tue, 04 Aug 2026 12:20:01 +0000

I just learned so much! Can’t wait to try, thank you!

By: Sherri Waineo

Sherri Waineo — Tue, 04 Aug 2026 02:22:43 +0000

This is great information on Kamut or Khorasan! I have been using it for a long time, but didn’t know all this about it!

By: Robin

Robin — Mon, 03 Aug 2026 20:21:16 +0000

Kamut is our favorite! We’ve been using it for over 25 years!

By: Rebekah

Rebekah — Mon, 03 Aug 2026 18:46:55 +0000

This guide is super helpful. Thanks so much! I really like khorasan for bread. I still think spelt is my personal favorite, but khorasan gives the prettiest golden tone bread and a fantastic flavor. It also lends a fabulous texture. Definitely a staple grain in my stockpile for FMF goodness.

By: Rachel Barney

Rachel Barney — Mon, 03 Aug 2026 18:27:27 +0000

I started using kamut flour last year for everything! I don’t mill it myself yet, but it is truly so versatile and delicious! My family really likes the taste in everything from bread to desserts!