Kamut – Better Than Durum Wheat

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Kamut (pronounced ka-moot), or Khorasan wheat, is known by some as “the wheat you can eat”. It is a more easily digested wheat than durum wheat.

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Kamut – “the wheat you can eat”

Kamut is pronounced ka-moot. It is also known as khorasan wheat. This wheat is known by some as “the wheat you can eat”. The reason for this is because it is more easily digested than durum wheat.

Spelt is also a great substitute for durum wheat. However, kamut is also thought to be more easily digested than spelt. Khorasan wheat is a high energy, dietary fiber. It is low on the glycemic index. It has a nutty, buttery flavour.

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Why khorasan wheat is better than durum wheat

First of all, Kamut contains folate and manganese (an antioxidant that helps to balance hormones). This amazing wheat has a higher content of vitamin B, vitamin E, iron, selenium (antioxidant), niacin, magnesium, phosphorus and zinc.

Kamut also contains higher quantities of lipids and fatty acids. Furthermore, it has 65% more amino acids (for muscle development) than durum wheat.

Khorasan wheat is a resistant starch.  As a result, it produces satiety. This means it will make you feel full. In addition, it promotes weight loss since it decreases your appetite.

Resistant starches also produce short chain fatty acids called butyrates. Butyrates increase metabolism, decrease inflammation and improve stress resistance.

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As well, khorasan wheat stimulates the good bacteria in your gut. This is especially relevant for people with digestive issues.

Most noteworthy, khorasan wheat has a high tolerance for diverse conditions. Hence, there is no need for artificial fertilizers or pesticides. Wow, what’s not to like about it?

Baking with khorasan wheat

Kamut can be substituted 1:1 for durum wheat. However, it absorbs more liquid than durum wheat. Because of this, you may want to add more liquid to your recipes when baking with it.

It is not gluten free. If you’d like a gluten free flour, try Robin Hood gluten free flour or cassava flour. You can also substitute these flours 1:1 for durum wheat.

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Those of you with a wheat intolerance or sensitivity may do very well with kamut for the above-mentioned reasons. However, some of you (like me) will not tolerate kamut either. I think it is certainly worth a try, especially considering all of the benefits kamut offers. Otherwise, you could try spelt or rye. Spelt is also easier to digest (I can tolerate spelt and rye).

Please share if you know someone who might find this helpful. Thanks! 🙂

Have you tried khorasan wheat? Have you found “wheat you can eat”? Share your comments below.

I wish you health and happiness! 🙂











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