I had never heard of kamut grain before a coworker of my husband mentioned the great deal they had gotten on it. He let us purchase a 25 lb bag at his cost and we haven't looked back.
It looks like a giant-sized wheat grain but has a higher protein and lipid content. It has a buttery flavor to it, almost nutty. All I know is before I started using it in my bread, I had to make it half white flour/half wheat flour in order for my kids to eat it. Now my bread is half kamut/half wheat and the kids eat it like it's candy. It doesn't raise as high so I add a little more gluten to compensate.
I also sneeze any time I grind red or white wheat, but never when I grind kamut. It turns out it's supposed to be better for those who have wheat allergies, I don't think it has been tested for those with gluten intolerance though.
We are trying to buy more because we've really enjoyed it. I used to only make bread once every 10 days or so and would end up throwing a little bit out. Now I make it on Mondays and Thursdays because the kids go through it so fast. I guess you could say we like it.
Here are a couple oflinks
origin of kamut
recipes
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