Post by Susanne on Aug 26, 2008 7:33:34 GMT -5
Hi guys,
I recently discovered Kamut, which makes absolutely great cakes and pancakes etc. I made pancakes (Dutch version btw) today with Kamut flour, rice milk and some arrowroot to compensate for the missing egg. I can certainly recommend the coconut-raisin combination that I tried out! The pancake stays stickier then a regular pancake, but the taste is great.
I follow the endo-diet so I looked up some info on Kamut as it is related to wheat. I treat it like Spelt, so I rotate the use of it. But I'm a fan! ;D It makes the diet just that little bit more interesting and varied. I found something interesting on the web about Kamut that I wanted to share:
(Source: www.hort.purdue.edu/newcrop/proceedings1999/v4-182.html)
"Because of the inherent sweetness of this grain (referred to by some as "the sweet wheat"), no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Many are utilizing the natural firmness of the kernels to produce tasty pilafs, cold salads, soups, or a substitute for beans in chili. Kamut brand bulgur and couscous are also popular in Europe. Kamut brand wheat also makes an outstanding pasta which is superior to all other whole grain pastas in texture and flavor. Because of the strong gluten in the protein, Kamut pasta can be frozen and reheated without losing its firmness. Recently, Green Kamut was introduced. It is becoming the rage of the green foods market because of its concentrated health benefits and mild, fresh taste when compared to other wheat grass juices. Thus the leaves as well as the grain of this remarkable plant are proving to be valuable.
The complete nutritional analysis of Kamut brand grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight out of nine minerals; contains up to 65% more amino acids; and boasts more lipids and fatty acids. The most striking superiority of Kamut brand wheat is found in its protein level—up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy than carbohydrates, Kamut brand can be described as a "high energy grain." Athletes, people with busy lives and anyone looking for quality nutrition will find Kamut brand products a valuable addition to their diet. A bowl of hot Kamut cereal in the morning, or a delicious serving of Kamut pasta at noon will satisfy between meal hunger pangs as well as urges for snacking.
For those suffering wheat sensitivities, Kamut brand products also play a unique role. Recent research by the International Food Allergy Association (IFAA) concluded "For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat." Dr. Ellen Yoder, President of IFAA and a team of independent scientists and physicians reached this conclusion through their work with two different wheat sensitive populations—those who have immediate immune responses and those with delayed immune responses. In the delayed immune response group, a remarkable 70% showed greater sensitivity to common wheat than Kamut brand grain. In the immediate immune response group—the severely allergic—70% had no, or minor, reaction to Kamut brand wheat. However, those with severe allergies should always seek the advice of a physician. Research is now underway in Austria to study gluten intolerance but is yet unfinished so no recommendations can be made for those suffering this affliction. For many wheat sensitive people, however, Kamut brand grain has become "the wheat you can eat."
I recently discovered Kamut, which makes absolutely great cakes and pancakes etc. I made pancakes (Dutch version btw) today with Kamut flour, rice milk and some arrowroot to compensate for the missing egg. I can certainly recommend the coconut-raisin combination that I tried out! The pancake stays stickier then a regular pancake, but the taste is great.
I follow the endo-diet so I looked up some info on Kamut as it is related to wheat. I treat it like Spelt, so I rotate the use of it. But I'm a fan! ;D It makes the diet just that little bit more interesting and varied. I found something interesting on the web about Kamut that I wanted to share:
(Source: www.hort.purdue.edu/newcrop/proceedings1999/v4-182.html)
"Because of the inherent sweetness of this grain (referred to by some as "the sweet wheat"), no sugar is required to hide the subtle bitterness associated with most wheats and whole wheat products. Many are utilizing the natural firmness of the kernels to produce tasty pilafs, cold salads, soups, or a substitute for beans in chili. Kamut brand bulgur and couscous are also popular in Europe. Kamut brand wheat also makes an outstanding pasta which is superior to all other whole grain pastas in texture and flavor. Because of the strong gluten in the protein, Kamut pasta can be frozen and reheated without losing its firmness. Recently, Green Kamut was introduced. It is becoming the rage of the green foods market because of its concentrated health benefits and mild, fresh taste when compared to other wheat grass juices. Thus the leaves as well as the grain of this remarkable plant are proving to be valuable.
The complete nutritional analysis of Kamut brand grain substantiates that it is higher in energy than other wheats. Compared to common wheat, it is higher in eight out of nine minerals; contains up to 65% more amino acids; and boasts more lipids and fatty acids. The most striking superiority of Kamut brand wheat is found in its protein level—up to 40% higher than the national average for wheat. Because of its higher percentage of lipids, which produce more energy than carbohydrates, Kamut brand can be described as a "high energy grain." Athletes, people with busy lives and anyone looking for quality nutrition will find Kamut brand products a valuable addition to their diet. A bowl of hot Kamut cereal in the morning, or a delicious serving of Kamut pasta at noon will satisfy between meal hunger pangs as well as urges for snacking.
For those suffering wheat sensitivities, Kamut brand products also play a unique role. Recent research by the International Food Allergy Association (IFAA) concluded "For most wheat sensitive people, Kamut grain can be an excellent substitute for common wheat." Dr. Ellen Yoder, President of IFAA and a team of independent scientists and physicians reached this conclusion through their work with two different wheat sensitive populations—those who have immediate immune responses and those with delayed immune responses. In the delayed immune response group, a remarkable 70% showed greater sensitivity to common wheat than Kamut brand grain. In the immediate immune response group—the severely allergic—70% had no, or minor, reaction to Kamut brand wheat. However, those with severe allergies should always seek the advice of a physician. Research is now underway in Austria to study gluten intolerance but is yet unfinished so no recommendations can be made for those suffering this affliction. For many wheat sensitive people, however, Kamut brand grain has become "the wheat you can eat."