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Kamut Flour is a wheat flour made from the ancient durum wheat relative. Kamut Flour is more nutritious than regular wheat and it has a smooth, buttery, nutty flavour as well as providing 20-40% more protein compared to modern day wheat.
Kamut Flour is low in saturated fat and salt and provides 15% protein which will contribute to the growth and maintenance of muscle mass.
Kamut Flour is recommended for anyone looking to increase carbohydrate and protein intake but with a low amount of sugar and fat. This can be added to foods to improve the nutritional content or used as a replacement to plain flour in certain recipes.
The dietary choices of all our customers are extremely important to us. Whilst this product is manufactured using ingredients and processing aids suitable for the vegan diet, please note that dairy powders are also used within the same production facility and cross contamination may occur at very small levels.
Please note that the labelling on this product is provided in English as a minimum. French, Italian, German, Spanish, Danish, Swedish and Finnish may also be present on a product by product basis.
Use as an alternative to plain white flour in cooking and/or baking.
Store in a cool, dry place away from direct sunlight. This product is intended to be used alongside an active lifestyle and a balanced diet. Suitable for vegetarians and vegans.
For allergens, including cereals containing gluten, see ingredients in bold. May also contain milk.
KAMUT® (Khorasan Wheat Flour).
Serving Size - ~
~ - ~ (1kg)
|Energy||1362 kJ/321 kcal||16%|
|of which saturates||0 g||0%|
|of which sugars||0 g||0%|
* Reference intake of an average adult (8400 kJ/2000 kcal)
The nutritional information is based on the Unflavoured version, when choosing an alternative flavour the nutritional values may vary.
Where reviews refer to foods or cosmetic products, results may vary from person to person. Customer reviews are independent and do not represent the views of Myprotein.
Kamut flour can substitute flour in almost every recipe, so I highly recommend it, it is a much healthier version. I am very serious about whole grain baking, and consider Kamut flour to be one of the most useful whole grains. The texture is finer than most other whole grain flours, so it can be used for recipes such as bechamel or brownies where the coarser texture of whole wheat would be out of place. Kamut's flavor is very tasty, without any of the bitterness of regular whole wheat.Goes Well With:substitute for flour
Used for baking, plan and simple, mixes and tastes just like plain flour, only with much better nutrition, nothing more I could ask for.
Kamut flour is much higher in protein and lower in calories than normal flour so a great substitute! I've tested it out in brownies, cakes, mug cakes and so on and they all rise wonderfully with a great texture! I add a little bit more baking powder than normal. It has a slight taste which is really delicious - I'll never go back to normal flour now.Goes Well With:Replacement for Flour - in cakes, brownies, cookies etc.