By: Text: Deborah Madison
Photo: Becky Luigart-Stayner
Kamut [kah-MOOT] is a primitive high-protein variety of wheat and takes its name from the ancient Egyptian word for wheat. Kamut berries are about twice the size of, but similar in flavor and texture to, wheat berries. Substitute kamut for wheat berries, and buy kamut flour to use in place of or alongside wheat flour. Spelt, another primitive form of wheat similar to kamut, has become fashionable among restaurant chefs. Both kamut and spelt contain a more digestible form of gluten than that found in wheat, so people with an intolerance to wheat are often able to eat these grains.