How to cook Kamut

Among my many visits to the local health stores, I happened to get my hands on this ancient grain KAMUT®. It is a long grain with a brown cover – v similar looking to brown basmati rice. It has a sort of nutty flavor and is closely related to wheat. You can cook it as chewy or as tender as you like. KAMUT® is supposed to be originally from Egypt.

So is Kamut off limits to people suffering from Celiac disease?

Surprisingly, as some studies show, its not. Many people allergic to wheat actually find that they can tolerate Kamut – of course when eaten in moderation. But test out the water well anyways.

*** UPDATE ***

While sources like Wisegeek and “Vegetarian” Cookbook (editor:Nicola Graimes) say that some people with wheat allergies and celiac (respectively) can tolerate Kamut, thanks to Micheal Thorn and Cynthia K from Gluten Intolerance Group who have bought to my notice that its not. Although people with Wheat Allergy “might” tolerate the grain, the celiacs certainly cant.

So is Kamut off limits to people suffering from Celiac disease? The answer is Yes
So is Kamut off limits to people suffering from Wheat Allergies? Few might be able to tolerate it. Confirm the same with your doctor before trying it out.

You can see more information with respect to this in this site :

Nutrition, Health Benefits in KAMUT®

Kamut is rich in Protein, approx 30% more than wheat. Since it has a slightly higher fatty acid content, this grain can be considered as high energy grain. It is immensely beneficial with its stock of Vit E, Magnesium, Zinc, Phosphorus, Thiamin etc. However it has to be noted that has less fiber than wheat. It is easy to digest though.

How to cook Kamut

How to cook KAMUT®

1.Stove Top Method

Soak 1 cup Kamut overnight. Then add 3 cups water and bring it to a boil, Add a pinch of salt (if needed), bring the heat to low and simmer for 40-45 minutes or until tender.

Note: Not soaking it would increase the cooking time substantially. Also sometimes I find that if I am soaking it beforehand, I really don’t need 3 cups of water. 1-1/2 to 2 cups of water suffices for the grain to cook to a chewy texture.

2.Pressure Cooker Method

Although the need to soak in this method is not necc. it sure helps in the cooking process. I find that for 1 cup Kamut, sometimes I find that even 2 cups water is more than enough and I have water left over. It could be the quality of grain too. So start off with 1-1/2 cups of water, test it out if it meets your texture and increase water if needed.

3.Steamer Method

I haven’t tried this out personally, but for 1 cup Kamut, use 2-1/2 cups of water. Place it in a steamer and it takes approx. 1 hour.

How to cook Kamut

Other types of KAMUT®

The one form commonly available is Kamut flour. It is a great addition to home made pasta and you can use it to bake breads, cookies and even cakes.

Puffed Kamut cereals and crackers are also available in health stores.

You can check out other cooking methods of Grains in my Back to Basics section

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31 Responses to “What is Kamut and How to cook Kamut”
  1. :-D KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® wheat is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat – plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    Please visit the Kamut International website at to learn more. And follow us on Facebook and Twitter to keep up with the latest news!

    My kind regards – Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax |

  2. Marjorie Dennison

    Made Kamut flour biscuits. Yummy. 3 cups flour,pinch salt,3 tblsp. baking powder,3 tblsp coconut oil mixed in with fork like pastry,1 cup raisins, seperately mix 3 eggs whisked with 1 cup water. Add a bit more water as mixing till holds together. Enjoy. I am celiac so will have to freeze rest and eat occasionally. ha ha

  3. gardner123

    At 60 I’m looking for healthier eating options and stumbled onto a bag of Bob’s Red Mill Kamut by accident at Big Lots. I’ve been experimenting with farro recently and the Kamut looked similar, just much larger grains. I wanted to try the kamut for lunch and forgot to soak overnight as the package directions stated. I decided to treat the kamut like I do dried beans. I placed one cup of kamut in a microwave safe bowl and added 3 cups of cold water. I covered the bowl with a salad plate and cooked on the high setting until the water came to a boil ( about 8 mins. In my microwave) and turned off the microwave. I allowed the kamut sit in the microwave for one hour. At the end of the hour, I removed the kamut from the microwave avd drained using a fine mesh kitchen strainer. I returned the kamut back to the same bowl and added another 3 cups of water and a teaspoon of salt (NO, the salt DID NOT prevent the kamut from tenderizing as one of your readers stated) I returned the bowl with plate/lid to the microwave and brought back to the boil (8 mins.). I reduced the power to 50% and cooked for 25 additional minutes. I drained the kamut using the same fine mesh strainer. The texture was wonderful. Chewy, but tender with a sweet, nutty background flavor. I refrigerated half for breakfast tomorrow with milk & honey. Tha other half I mixed with diced red pepper, purple onion, golden raisins, walnuts and tuna. I made a sweet hot curry balsamic dressing. Using 1 teaspoon Dijon mustard, 1 Tablespoon balsamic vinegar, 1 Tablespoon honey, 1 tablespoon olive oil 3 shakes of hot curry powder from the bottle and a dash of chipotle powder. Whisk or shake to emulsify and drizzle over the kamut, veggies and tuna. We ate it warm and it was amazing. It might be even better chilled and served as a lettuce wrap once the flavors have time to marry.

  4. Jeanne

    I steamed it in my rice cooker. 1/4 cup each brown rice. Quinoa. Ana kamut.

  5. Caleb

    Adding to your updates about Kamut’s effect on people with wheat allergies, I am very knowledgable in the subject. Most Western doctors are admittedly very unknowledgable in diseases having to do with digestion and allergies. What most sufferers of “wheat/gluten allergies” are truly allergic to is mold in the years-old flour, the yeast and chemical leaveners in modern breads, and the huge amounts of pesticides that are used along the way in the making of the flour. These ancient wheats, such as kamut, emmer, einkorn, and spelt, along with the admirable barley, can actually be tolerated (and are helpful for health) for people with these reactions. Meanwhile, people with coeliac disease truly have a bad allergy to the gluten proteins. In addition, if you refrain from eating a certain food for a month or more, your stomach will forget how to use it. This is similar to the way eating something for the first time is often a strange experience that may make your stomach feel odd. You must reintroduce yourself to your food. For example, if you don’t eat wheat for two months, just to “try it out” then of course when you all of a sudden eat wheat again, it’s gona make you feel weird. you must slowly reintroduce it to the diet.

    Find out more from the ancient medical science Ayurveda

  6. Jan

    You do not have to soack or cook for so long, the flake is like a big oatmeal flake, i buy mine at BulkBarn along with my oatmeal flakes, mix them together: you just put it in a bowl add boiling water, wait a minute or 2 and ready, or microwave for about 1 1/2 minute, then i add chai and flax seed and voila a super good and nutritious.. iether the cracked or bog flake, just cook like you would cook instant or 1 minute oatmeal…. you can add to your muffins to, mix half with you oatmeal….

  7. I am diabetic I would no if kamut is low in carb .Thank u

  8. bg

    tried sauting in a little olive oil…crunchable texture, nutty taste…reminiscent of popcorn…fun “new” old grain. Tasty and enjoyable!!! need new ways to cook and how to use it…

  9. ellen

    Tried Kamut tonite. Very different but I liked it..very chewy.. also I am surprised that it didn’t absorb the water totally even though I cooked it for a long time. I put about 1/2 cup in small bowl, tbsp of red palm oil, 100pct organic, extra virgin, white pepper, crazy salt. Will try this in greek yougort, salad, pasta, etc..1/2 cup is a serving.

  10. I was introduced to Kamut a few months back by my daughter who attends a health programme. I find it to be very helpful to the bowels and pleasant to eat. I cook it the same way in which I cook grits. It also helps with my acid refux – Good stuff!

  11. ES

    Here’s the recipe that introduced me to kamut. I LOVE this recipe and so do almost everyone else (even those who aren’t “into” healthy/organic/whole grain consumption. It’s a great breakfast, snack, side, or even dessert.
    Several cups cut fresh fruit (blueberries, peaches, apples, pears, etc.)
    1-2 c. cooked, chilled kamut
    1/2 c. lemon fish oil OR lemonade flax oil
    1/2 c. agave
    1/3 c. white balsamic vinegar
    Combine all ingredients and serve cold.

  12. Stephanie

    I am just learning of traditional methods of food preparation. If one were to soak grains 8-24 hours, then rinse, the phytic acid is negated, which is a large part of gluten intolerance, as I understand it. (Sally Fallon, Nourishing Traditions)



  14. Larry Hicks

    I have bought Kamut but it is not in grain form, it is cracked and looks like oatmeal, how would I cook it as a cereal
    Tks \

  15. Mm, thanks for this. I just bought a bag of kamut and was perplexed about what to do with it. I’m gonna try it as a cold dish. Since it’s grainy, I’m thinking of pairing it with sweet balsamic. Any suggestions?

  16. Joy

    Here’s what I did with Kamut Penne – cook al dente – set aside. Sauteed portabello mushrooms and 3/4 cup fresh garlic in organic coconut oil until done – added 6 cups fresh spinach – it cooked down to about 2 cups – Add 1/2 cup Marsella Wine – cook for 2 or 3 minutes then added 1 pint organic 1/2 & 1/2 – let that reduce (cook) for about 5 minutes – added my kamut penne – stir for a minute. Place mixture in pyrex oven dish, top with fontina and mozzerella cheese, bake until golden……what a YUM!!!

  17. Megan

    Love Kamut! A fun and healthy way to get your kids to eat it is by making peanut butte and jelly kamut for breakfast. Just put a blob of your favorite peanut butter i the center of a bowl with Kamut. Put it in the microwave until the peanut butter is melty and soft (kamut heats VERY quickly in the microwave) then stir the kamut and peanut butter together and add some jelly. It’s a healthy way to get your kids (or yourself) whole grains in the morning :)

  18. Sandy

    :- Tried kamut for the first time tonight and love it. Got it at Wild by Nature and it was prepared as a cold dish with almonds and dried cranberries. It is nutty tasting like wheatberries but more delicate. Very filling too. Deeelish – I will be making it very soon.

  19. Never tried this. Looks very similar to wheat. Will look for it in my store.

  20. Your site is very interesting and one I will consider recommending to others. However, I suggest that you correct your information about Kamut being safe for same Celiacs. It would appear that you have grouped celiac/gluten intolerances with wheat allergy/intolerance. They have very different causes and while some reactions are similar, some are not. People with a wheat allergy could have an immediate severe reaction and immediate death. Celiac disease and other forms of gluten intolerances dont do this, but can damage the intestine and cause problems with malabsorption. The FDA states that hybrids of wheat (including kamut and farro, spelt and triticale) are considered allergens and must be labeled as such. This would mean people with a wheat allergy should not use. A person with celiac disease and gluten intolerance are always told these grains must not be used and are unsafe.

    thanks for your consideration on this request to provide accurate information.
    Cynthia, RD

    Dear Cynthia,

    Its good to know the differences between celiac/gluten intolerance and wheat allergy/intolerance, as personally I did indeed think they are one and the same. I wrote that part of the post because of the sources I cited (pls refer the previous comment). I sure would not want to mislead my readers with wrong info. I will surely make the required amendments to this post. Thank you for bringing this to my notice.

  21. Michael Thorn

    The author says:
    “So is Kamut off limits to people suffering from Celiac disease?

    Surprisingly, as some studies show, its not. Many people allergic to wheat actually find that they can tolerate Kamut – of course when eaten in moderation. But test out the water well anyways.”

    This is dangerously incorrect.

    Persons with Celiac Disease *cannot* have kamut. Kamut is wheat.

    Persons with wheat allergies (Celiac Disease is not an allergy..) might be able to tolerate it.

    I know of no studies that say that persons with Celiac Disease can consume kamut. If you have references for these studies I would be interested to see them.

    For accurate information on Celiac Disease and local support groups I suggest which is the site for the Gluten Intolerance Group of North America.

    Thanks for the info Michael – From the top of my mind I can cite two references which say that you might b able to consume Kamut even if suffering from celiac.

    1. Book “Vegetarian” Editor – Nicola Graimes which says in verbatim ” Although it contains gluten, people suffering from celiac disease have found that they can tolerate the grain if eaten in moderation”

    2. Wisegeek “” ” If you are allergic or sensitive to wheat, this may be the perfect wheat substitute, but do check with your doctor first before you try it.”

    I remember seeing something to this effect while writing out this article to couple more sites. Will add in the sources when I remember them. Of course I have added the disclaimer that one needs to test out the waters before consumption.

    Let me read it up a bit more and I will make the necc. changes. Thanks for pointing this out to me. Good to know

  22. Never had this grains….thanks for this post DK!

  23. had never heard about it. Thanks for all the info.

  24. Wow,have heard about Kamut pasta,but seeing the grain for the first time.1 hour in the steamer ,I am rolling my eyes in horror,too impatient to do so.Press.Ckr is fine thgh.Anyways,I do not have it,but Thanks for the info DK

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