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Kamut is higher in protein and many minerals, especially selenium, zinc, and magnesium than other wheat products. If you have gluten intolerance, and avoid wheat, you may be able to eat some forms Kamut. However, as it is a wheat species, it is unsuitable for those with coeliac disease.
- Place all ingredients in your baking pan in order recommended by your bread machine manufacturer. Set for "whole wheat" and ordinary browning.
- Don't omit the corn starch. Kamut has relatively no gluten so the bread will turn out too crumbly to slice without the addition of some sort of thickening agent.