Why I Only Use KAMUT Wheat as a Homesteader

Is there anything like the smell of fresh, home-baked bread? And when you cut that first slice after taking it out of the oven…

steaming: the butter melts quickly and the honey drizzles into every crevice. Oh, my land! It tastes so good!

And what makes it taste even better (the melt in your mouth sort of way), is that the bread is made with KAMUT Khorasan wheat.

I’ve begun to use this wheat in all the baking in our house.

In my opinion, KAMUT wheat is superior to the modern wheat available for many reasons. And here’s why.

Eight reasons I only use Kamut wheat as a homesteader: 

1. Kamut Khorasan wheat is grown in Montana. What can I say? I’m biased. 😉 It’s mostly grown in Montana because the environment is ideally suited to that of its ancestral roots in Egypt.
2. It’s non-GMO. This wheat is not genetically modified. At all. They haven’t even tried to modify or improve the grain in any way, even through natural plant breeding techniques. This is big to me. Modern wheat has 42 chromosomes. Kamut has only 24. I don’t want to feed myself or my family food that has been modified. Give me my food in its original and natural form, please!
3. Kamut wheat is certified organic. Every kernel that is labeled Kamut is certified organic. It responds to “green manure”  (legumes that take nitrogen from the air and put them into the soil). So commercial nitrogen fertilizer is not used on the Kamut fields.
4. It is more nutrient-dense. “KAMUT^® Khorasan wheat is higher in protein, amino acids, vitamins, and many minerals, especially selenium, zinc, potassium, iron, phosphorus, and magnesium compared to modern wheat. Selenium is a mineral known for its high antioxidant capacity.” (kamut.com) Golly, how could it get any better? Wheat that is not modified, or sprayed with pesticides AND gives you more nutrients per kernel? I’ll take it!
5. Intolerance to gluten is lowered. I started researching and using Kamut and the more I learned, the more I realized I needed to share the information with my mother-in-law. She has a severe intolerance to gluten and had radically changed her diet to alleviate all the complications that arose from any gluten she ate. But there is gluten in everything! And honestly, how can anyone resist a piece of bread every now and again? But now? She can eat bread again! Although Kamut wheat does have gluten it isn’t modified or covered in pesticides, and now she is able to consume it without any problems. Now, this isn’t to say that this would be the case with everyone, but there are quite a few testimonies of people who have had the same experience. (But if you have celiac disease, please consult a doctor before trying this wheat.)
6. Technically you can use less per recipe. Kamut wheat is thirsty! It has better absorption properties than modern wheat, so more liquids or less flour will be used. It has great elasticity, but I’ve found it can be overworked.
7. You can use Kamut for everything. And why not? It can replace all of the other wheat in your cupboard. And you just may be surprised at how good that will make you feel.
8. My animals will benefit. Although this summer has come and gone (I live in next-year-country), I have a goal to raise my own wheat for not only my family’s consumption but my animals as well. If I benefit from this wheat, won’t my animals as well? 

There are so many benefits to using this wheat. It did take a bit of a learning curve to adjust to the different “feel” of working with Kamut wheat, but it was well worth it.  I encourage you to look into Kamut Khorasan wheat for yourself and your family.

What are your thoughts on the flour of today? Do you have gluten sensitivity? Or have you already started using an ancient grain such as Kamut?

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