Organic KAMUT khorasan Flour 1kg
Our award winning KAMUT ® khorasan flour was originally grown for the pharaohs in Egypt. It is an ancient wheat variety, naturally high in protein and minerals such as selenium. It is milled the old fashioned way, using a stoneground process.
This wholegrain flour is excellent for making pasta and bread and has a unique and subtle taste.
This 1kg pack will suit home bakers for a variety of baking occasions, such as bread, pasta and a whole range of other tasty treats.
Learn more about KAMUT ® khorasan here
Please note: All of our flours are unbleached. The addition of bleaching agents is not permitted in the UK.
Dietary and allergen information:
Contains: Gluten (naturally present in KAMUT® khorasan wheat).
Our UK Mill does not use: nuts, milk, casein, eggs, soya.
Suitable for vegetarians & vegans.
KAMUT ® Khorasan Wheat* (*Denotes Organic)
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5 stars: 4
4 stars: 1
3 stars: 0
2 stars: 0
1 stars: 0
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I used kamut flour for the first time and made the kamur shortbread, good recipe and delicious shortbread indeed. And I also made spelt and kamut loaf which turned out amazing. Many thanks
Dear Mr Baggot,
When making bread, add half white bread flour to the mix and the bread will rise a bit more. Using just kamut will result in a denser texture, but an equally delicious loaf!
I have used Kamut Flour with an equal quantity of plain flour and a good shake of coarse ground oatmeal to make soda bread.
It makes a delicious soft loaf with bags of flavour - much more interesting than the usual wheat flour.
have used this flour twice now to make bread (by hand not in a machine)and it is wonderful,it has a delicious nutty flavour and a completely different texture to the usual bought mush,Idont recommend a bread maker, as with spelt I think it needs a bit more attention to how the dough is feeling and looking,Advice to Mr Baggot,the recipe on the bag is spot on. follow it and you wont go far wrong, dont try any shortcuts I dont think this flour would appreciate it, I love it.
I've used this flour twice to make bread in a bread machine. It doesn't rise well - can anyone suggest why? I've added slightly more water in case the dough is too stiff, but i don't know how much water might be needed for a 400g loaf. Can anyone help?