In addition to providing an array of nutritional benefits, kamut is also versatile. It’s similar to wheat berries and can pretty much be used interchangeably. It’s also a great baking substitution if you want more bang for your buck and a boost of heartiness. Curious yet? Keep reading to learn more about this ancient grain, including what it is and how to cook it. Although kamut is very similar to wheat, you can expect a chewier texture and nuttier flavor with this ancient grain. However, the good news is in most cases, you can swap wheat for kamut without altering the flavor of your recipes. That boost in protein, fiber, and amino acids makes kamut more beneficial for metabolism, blood sugar regulation, and energy production than processed wheat, Nicole says. “Plus, since kamut is a high-protein grain, it’s a great plant-based protein source for vegetarians and vegans.” And when it comes to vitamins and minerals, there’s no shortage there either. “Kamut offers zinc, which is important for immune system support; magnesium, which helps with sleep; potassium, which keeps electrolytes balanced; and selenium, which supports a healthy thyroid,” Lukyanovsky says. But regardless of the preliminary studies, kamut does contain gluten. So if you find yourself sensitive to gluten, it’s best to speak with your doctor before giving it a try. Kamut berries can be served as a hearty side dish or incorporated into various meals like bulking up your favorite salad with this greens and grains salad recipe or incorporating into a rich cold-weather meal of vegan one-pot bean chili. Kamut can also be ground into a flour. Kamut flour can be used as an equal substitution for whole wheat flour. Just prepare for a slightly nuttier flavor and chewier texture if you choose to do so. “One of my favorite ways to use kamut is in baking, in place of processed white flour, including pancakes, breads, or cakes,” Nicole says. “It usually gives the recipe more density.”
