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🌾 Elevate your baking with ancient nutrition and modern performance!
Grain Brain Organic White Kamut Flour is a premium, non-GMO ancient Khorosan wheat flour, boasting 30% more protein and 65% more amino acids than modern wheat. Its gentle digestibility and rich nutrient profile, including essential vitamins and minerals, make it a superior choice for health-conscious bakers seeking a natural, high-energy alternative to conventional white flour.
| Asin | B004MTCVR0 |
| Best Sellers Rank | #171 in Wheat Flours & Meals |
| Manufacturer | The Best Flour |
| Package Dimensions | 12.71 x 7.48 x 3.74 inches; 5 pounds |
| Units | 80 Ounce |
| Upc | 780493002131 |
User
A little pricey but worth it!!
This was recommended by a friend to use in my sourdough bread and it’s so delicious. A little expensive, but happy to pay the price since it adds more nutrients to my bread making. It’s so delicious.
User
Grain Brain Organic White Kamut Flour (5 lb) Khorosan Wheat All Purpose Flour
Purchased this a couple of times to make bread for a friend of ours. They said it was delicious!I did have to add a bit more water to my regular recipe, but it did not change the taste or consistency.
User
Love this Kamut flour!
LOVE this flour, the taste is fantastic and love the health benefits! This makes my sons favorite sourdough pancakes as well as bread, muffins-everything!
User
No upset with the gluten in this flour👍
Best flour for all recipes. I can’t tolerate regular flour but this flour works great with no problem.The Food Nanny is the only other place to purchase White Kamut Organic Flour.
User
Tasty!
Making chocolate banana protein nut bread is a hit with this stuff!!!! Taste great! And the amount you get for the price is stellar!!!
User
The best flour!
This flour is the best tasting along with being one of the healthiest! Organically grownWill continue buying
User
best buy
Breaks down good in the body no heavy feeling
User
Experimenting . . .
The flour is fresh and well milled. I've cooked with regular All Purpose for so long, it takes some getting used to. It definitely reacts differently to the addition of liquids. Be sure to blend completely. In my experience with it, I've found it can be lumpy, but I've only made a couple of things with it so far (pancakes, bechamel). For sure, however, I will continue to experiment with it.Update: Results have improved since I've started to sift the flour through a strainer and add it slowly to the mixture. (I keep thinking this flour is closer to what Escoffier had to work with than what's in the stores today, so it just takes some work.)
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