Kamut vs. Wheat - What's the difference?

People have grown to love their wheat products and are reluctant to give them up without a fight, so much time and energy has been devoted to the mission of discovering alternatives that are just as enjoyable to eat, but cause fewer allergic and autoimmune responses. .

One answer to the problem is to opt for gluten-free products. Another option is to look for wheat products that do not cause the same level of digestive disturbance.

Ancient or indigenous grains, wheat products that have not been biologically altered, seem to fit this second mission quite well, and kamut is a type of ancient grain that has become quite popular in recent years.

What is the difference between kamut and wheat?

Kamut is a type of wheat that contains less gluten and more protein than regular wheat. Kamut also provides 8 of the 9 essential amino acids. It has a low lysine content, so you should combine it with foods rich in lysine, such as eggs or tofu.

This article will take a closer look at the differences between kamut and wheat and help you decide when and how to make the switch if you decide it’s the right move for you.

What is kamut?

Kamut is a relative of modern wheat, but has not been significantly hybridized.

One of the theories against wheat and gluten is that, over the generations, it has been so altered beyond its original state that the human digestive system no longer understands it as food.

Depending on who you ask, kamut is considered an ancient grain.

Its specific origins are unclear, so some will argue that it is not technically an heirloom, but it is generally accepted that it is a variety of wheat that has not been excessively genetically interfered with.

The name itself is trademarked by Montana farmers who wanted to protect the integrity and qualities of the grain, preventing it from becoming another hybrid and industrial crop. The correct name is Khorasan wheat. 

Again, its history is not 100% clear, but it is believed to have originated in Iran and was rediscovered in Egypt. It is supposed to have been a staple food in ancient cultures, but it was lost and forgotten for many generations. It wasn’t until the 20th century that an American pilot received a few beans and sent them to his family in Montana to plant.

Kamut is a whole grain, with each grain being considerably larger in size than its modern wheat cousins.  The grains also stand out for their humpbacked shape and their precious golden amber colour. The flavor profile is similar to many other whole grains: rich and nutty with a firm, slightly chewy texture.

Kamut thrives in dry climates , which makes sense because it comes from the desert climate of Iran. This can be a great advantage in times of drought, when it can exceed the production of durum wheat.

Kamut health benefits

Kamut has become a favorite of bodybuilders and vegans alike, due to the high protein content of this wheat and the fact that it contains 8 essential amino acids, making it almost a complete protein.

When cooked as a whole grain, 1 cup has about 250 calories and 11 grams of protein, which is an impressive serving. It is also high in fiber, with 7 grams in that same cup of cooked Kamut.

In terms of micronutrition, a single serving of Kamut can provide your entire recommended daily intake of manganese , an essential mineral your body needs to keep your brain and nervous system functioning. In other words, if you want to stay alive, you need manganese.

Kamut is also a great way to incorporate different B vitamins, phosphorus, magnesium, copper, zinc and iron into your diet. You’ll also get 100% of your RDI from selenium, another essential mineral your body depends on. 

Taken together, all this nutrition helps support healthy bones, a well-functioning digestive system, and a fast-thinking brain. There are also studies showing that the nutrients in kamut can help keep your hormones balanced and your weight effectively controlled.

Zinc and phosphorous are even thought to keep your immune system in peak condition and your liver effectively detoxified without the need for any special cleansing.

There is some evidence that kamut has anti-inflammatory benefits, especially when compared to a modern diet that includes wheat.

Is kamut healthier than wheat?

Since kamut is a type of wheat, it also contains gluten, so it is not recommended for people with gluten intolerance or those with celiac disease.

That said, it ‘s lower in gluten and has been shown to be much easier to digest , so many people who find commercialized wheat products difficult might enjoy kamut flour products more.

Furthermore, kamut has a much richer and more varied nutritional profile than common wheat and is therefore considerably healthier than wheat. Compared to kamut, modern wheat is higher in calories and carbohydrates, significantly lower in protein and fiber, and has comparatively no micronutrients to boast of. 

Kamut has more fatty acids than modern wheat, providing more energy per calorie consumed, another definite benefit.

There is no doubt that kamut is considerably healthier than modern, hybridized and industrialized wheat. Most people love the taste and even the texture of it, too, so there’s little reason not to make the switch whenever you can.

How to use the kamut

Kamut can be used in the same way as other wheat berries, although sometimes with a slight variation in the recipe.

Like all wheat, it is harvested in the form of berries, which can be eaten as a whole grain. You can use kamut berries in place of any other grain dish, like pilafs, stir-fries, casseroles, or any other way you might enjoy rice or quinoa, for example.

You can also toast them and use them as a crunchy topping on your salads or pasta dishes.

Many people even soak the grains overnight and then cook them as an alternative to oatmeal for a hearty porridge-style breakfast.

You can also find puffed kamut berries, to eat as a cereal, or as a flour, which can be used in almost any standard baking recipe that calls for flour.

Being a whole grain, kamut flour is a substitute for whole grain flours measure for measure, but it may take a little adjusting if it’s substituting for plain flour or bread flour.

Related questions

Is kamut anti-inflammatory?

Kamut is high in a number of nutrients and minerals that are known to have anti-inflammatory properties, so it can be anti-inflammatory, yes.

However, for anyone with a severe gluten intolerance or allergy, it can have the opposite effect, as any food sensitivity will trigger an inflammatory response in your body. Since kamut is an ancient grain, many people will find that they do not react to the gluten in this type of wheat as they do with more modern, hybridized wheat strains.

If you have a strong reaction to wheat, you may also want to avoid Kamut; however, if you are able to eat wheat with little or no discomfort, Kamut might surprise you with some wonderful anti-inflammatory results.

What is better, kamut or spelt?

Both kamut and spelt are ancient varieties of wheat and both contain gluten, so neither is a good alternative to gluten-free wheat.

They have similar nutritional benefits, but which one is better really depends on what you’re going to use it for.  Spelled is quite soluble in water, so it softens well and its flour replaces regular flour measure for measure, although it requires less water and kneading in all recipes.

If you are interested in using spelled for bread, you may be interested in consulting our article on the best flours for making sourdough.

Kamut, on the other hand, is less elastic and requires more kneading if you are going to make it into bread. Also, it doesn’t rise as much as white flours, although many people think it has the best flavor. My best advice is to try both and decide for yourself which is better for you personally.

What does kamut paste taste like?

If you’ve ever tried whole wheat pasta, you can probably imagine what Kamut pasta tastes like.

They taste very similar, almost nutty, but Kamut flour is much lighter and less dense than whole wheat flour, and makes the pasta more of a white pasta-like mouthfeel. Many people who like kamut paste go so far as to say that it has a bit of a buttery taste to it.