Organic KAMUT Khorasan Wheat Flour

Rated 5.00 out of 5 based on 1 customer rating
1 review

$3.50$9.98 lb

1 lb $9.98
2 lbs $13.98
6.99/lb you save $2.99
5 lbs $24.98
5.00/lb you save $4.98
10 lbs $39.98
4.00/lb you save $5.98
20 lbs $72.98
3.65/lb you save $6.33
50 lbs $174.98
3.50/lb you save $6.48
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  • — Certified Organic, Non-GMO, Kosher
  • — Very low in Saturated Fat and Sodium
  • — Good source of Dietary Fiber
  • — High in Thiamin and Phosphorus
  • — Very good source of Manganese and Selenium.
  • — Country of Origin: USA

Food To Live Organic Kamut Flour is made from top-quality Kamut grain. This type of wheat comes from the ancient times, and it’s said that the pharaohs of Ancient Egypt enjoyed bread made from it. Organic Kamut grain is becoming more popular today because it can boost a healthy diet.

Organic Kamut Flour: Benefits

Benefits of organic Kamut flour come from the nutrients it contains. Technically, Kamut is a type of wheat. It’s even called Khorasan wheat in honor of the Iranian province where it’s cultivated.

However, organic Kamut is much more nutritious and has about 30% more protein. It also has higher levels of dietary fiber and some precious nutrients:

  • Zinc
  • Iron
  • Manganese
  • Magnesium
  • B vitamins
  • Vitamin E

Due to its extremely high content of manganese, organic Kamut flour can be a booster for your bones.

Is Organic Kamut Flour Gluten-Free?

No matter its type, ground organic Kamut flour is not gluten-free. The differences between Khorasan and regular wheat do not change the fact that both are the same botanical species. It means that organic Kamut flour contains gluten.

Although, it must be noted that sometimes, people with a low level of sensitivity, can consume Kamut with no ill effects. Please, be extremely careful when trying any products that contain organic white Kamut flour if you have gluten intolerance. Contact your healthcare provider if you experience any adverse reaction.

How to Enjoy and Store Organic Kamut Flour

There are a few types of this product, including organic sprouted Kamut flour and one that is processed to increase its shelf life. All of them have similar properties, although whole grain organic Kamut flour has a higher nutritional value.

You can enjoy this product the same way you would any other type of flour. Use it in baked goods, raw vegan cakes, and as a thickener in sauces. Organic Kamut flour is a perfect replacement for wheat as it has the same properties.

However, this product has a richer flavor as Kamut is more nutty and sweet by default. Try it as a substitute for your baked energy bars as it has more nutrients and provides more power.

Store Food To Live Organic Kamut Flour in an airtight container. You must make sure it stays dry at all times as humidity and moisture will ruin any powdered product.

Note that ground organic Kamut flour contains small amounts of oils. It means that to ensure it stays fresh and tasty as long as possible, you should keep it in the fridge. You can also put the unopened bulk bag in the freezer to extend its shelf life by many months.

Nutrition Facts
1 serving per container
Serving size1/4 cup (30g)

Amount Per Serving

% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total carbohydrate 21g 8%
Dietary fiber 3g 11%
Total sugars 0g
Includes 0g Added Sugars 0%
Protein 3g 6%

Vitamin D 0mcg 0%
Сalcium 0mg 0%
Iron 0mg 0%
Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

INGREDIENTS: Organic KAMUT® Khorasan Wheat

WARNING: Contains Wheat

STORAGE TIME: Store in a cool dry place for up to 12 months

Country of Origin: USA

Packaged in the same facility as Tree Nuts

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Kamut Noodles Vegan


  • 3 cups kamut flour
  • 1 cup water
  • 1 tablespoon apple cider vinegar


In a large bowl or on the countertop, make a well in the centre of the flour and add the water and vinegar to it. Using your hands, bring the flour in from the edges to combine with the water. Keep going until a stiff dough forms (it might take a couple minutes). If it still isn’t coming together after mixing for a little while, add water by the tablespoonful until it does. It shouldn’t be crumbly.
If you’re using a bowl, transfer it to the counter now. Knead for a couple more minutes, or until a smooth ball of dough forms. It will feel quite hard. Wrap this in plastic and let it sit on the counter for at least an hour, and up to 24 hours.
Once the dough has rested, roll it out to about 5 mm thick with a rolling pin. Cut it into strips with a knife or pizza cutter, and cook in salted boiling water. It only needs a couple minutes in the water.
If you’re using a pasta machine, follow the instructions. I go to the level four thickness on mine before cutting it into fettuccine noodles.



Recipe Source:


Coconut Cherry Kamut Smoothie Bowl

Coconut Cherry Kamut Smoothie Bowl


  • 500 ml coconut milk 2 cups, or kefir
  • 130 g organic Kamut flakes or oats
  • Handful of organic baby spinach
  • A generous handful of fresh cherries about a cup, pitted & chilled
  • Date paste for sweetening optional
  • Mix of favourite fruits and chia seeds for topping


1. Place the coconut milk and kamut flakes in a bowl and allow to soak for 10-15 minutes.
2. Add to blender along with the spinach, cherries and sweetener (if using) and blend until smooth.
3. Pour into bowls and top with fresh fruits of choice. I like a little crunch, so I usually enjoy mine topped with a little bit of kamut flakes or granola along with some fresh fruits and chia seeds.


Recipe Source:


Fluffy Vegan Pancakes (Whole Grain, Refined Sugar-free)

Fluffy Vegan Pancakes (Whole Grain, Refined Sugar-free)

  • 2 cups kamut flour
  • 2 tablespoons arrowroot powder
  • 1 tablespoon coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  • 2 ½ cups non-dairy milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon pure vanilla extract


1. Heat a large, flat-ish pan over medium heat with a little oil. Make sure it’s hot before trying to cook the pancakes, or you’re asking for certain doom.
2. In a large bowl, whisk together the dry ingredients. Make a well in the centre and add the milk, oil, vinegar, and vanilla. Whisk everything together until it’s very well combined.
3. Pour the batter into the pan in your desired pancake shapes and sizes. Flip when you see lots of little bubbles forming and steam starts to escape. They should be golden when they’re done. Keep the finished pancakes in a warm oven until you’re ready to eat.


Raspberry sauce:
– 1 cup frozen raspberries
– 2 tablespoons honey
Heat the raspberries over low-medium heat in a small saucepan. Add the honey once they start to bubble, stir well, and serve hot with the pancakes.
Coconut whipped cream (instructions in the link)
They’re just as good topped with more traditional pure maple syrup, too.


Recipe source:

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  1. 5 out of 5

    I really like this flour, it has a different taste to it than regular wheat flour (which I no longer use); this is my second time purchasing it.

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