Have you found yourself eating a Gluten Free lifestyle because wheat products are tough on y0ur tummy? You are not alone. Many US residents have chosen the gluten free diet in attempt to cut back on inflammation. Carbohydrates have become the enemy for many people looking to live a leaner and healthier life.

What if I told you that “carbs” aren’t always bad and not all gluten is equal? The common wheat that is grown in the US is what we know to make up breads, pastas, doughs, cereals and everything delicious in the bakery window. The culprit of the gluten issues in the US might have more to do with heavily processed All Purpose or “white flour” than wheat itself. This white flour being mostly made up of common wheat (spring red, winter red, spring white and winter white).

As a whole grain baker, I have my stores of red and white, American grown wheat berries. I use them for my basic breads and desserts. But as I have learned more about ancient grains, I find myself stocking and using them more often. Although none of the wheat grown in the US is Genetically Modified (GMO) it has been cultivated over the years to create the berries we know today. They rely on various pesticides and herbicides to flourish and create the abundant harvest needed to supply the food manufacturers of the country.

I started my whole grain journey with American wheat berries, but now I stock and use all kinds of grains, rises’, legumes to fulfill a healthful diet at my dinner table . I started with Khorasan, or often known as KAMUT.

Egyptian Royalty

Grain was traditionally buried with Egyptian royalty. Khorasan was found in golden bowls in a few tombs of royalty, giving it the nickname “king tuts wheat”. The name comes from the historical Khorasan region in the middle east. It is also thought that Noah carried the wheat berries on the arc giving it another name “the prophets wheat”

Survival

The will of Khorasan to grow in poor conditions has allowed it to thrive for thousands of years. Though twice the size, it closely resembles the modern wheat that we know today. Naturally pest resistant, Khorasan can be grown without pesticides. This grain has been untouched by modern cultivation practices. None of the common wheat grown in the US is genetically modified (GMO) however, pesticides and herbicides are used heavily in the growing process.

Why is it called Kamut?

Khorasan first made its way to the US in 1949 via airman Earl Dedman while he was in Portugal. His father grew it as a novelty grain in Montana, calling it “King Tut Wheat”. Eventually the single farmer faded out and disappeared. In 1977 a Plant Biochemist by the name of Bob Quinn remembered seeing the ancient grain when he was a teenager in Montana. By 1986 Bob and his father planted their first organic crop of wheat, branding it Kamut. We often refer to it as Kamut as most of the Khorasan grain we buy in the US is from the Quinn family farm, unmodified and organically grown.

Health Benefits

Although Khorasan gains more protein (and therefor more gluten) than the common wheat we know today, the grain, the entire grain is much easier to digest, allowing wheat sensitive foodies to enjoy bread and pasta again. *People diagnosed with true celiac disease are unable to process gluten of any kind*

Hydration Ratio for Baking

When baking with whole grains you must consider the structure of the grain you are using. It’s not like using white AP flour where the flour is readily hydrated and easily controlled. For optimal results in baking, the Khorasan wheat likes to autolyze with 75% hydration for anywhere from 1-2 hours. According to aqua-calc.com 1 cup of Khorasan wheat flour weighs approx 160 g

Milling Ratio for Flour

If you are milling your Khorasan berries fresh for baking: Approx 3/4 cup of berries is equal to one cup of flour. For a recipe that calls for 6 cups of flour, 4 1/2 cups of berries should be milled.

No Mill? No Problem

Grains can be soaked or cooked to full hydration, then blended to achieve the autolyze step. Adding your additional flavors and leavening agents before kneading the dough. I cup Kamut brand wheat to 3 cups boiling water. Simmer on low for 2 hours OR Pressure cook 35-45 minutes.

Where to purchase Khorasan Wheat Berries

I purchase the majority of my grain products from Azure Standard. However there are various distributors available online.

Click on the image below for a printable PDF