Our signature ancient heirloom grain with the 100% of the bran and germ included, nothing removed, nothing added.
KAMUT flour is so versatile - pizza crust, bread, rolls, pancakes, waffles and pastries.
**Product is processed in a facility that contains wheat**
Showing reviews 1-10 of 34 | Next
Posted by firstname.lastname@example.org on 28th Mar 2017
We are gluten sensitive but not celiac patients. This wheat flour although has gluten it does not bother us when we make Indian bread and eat it. It tastes as good as a regular wheat product but lower gluten. We like it. The only issue I have is with shipping charges. A 10 lb flour bag costs $11.60 but shipping costs $14.
Posted by Unknown on 24th Mar 2017
Just made two loaves of 50% kamut and 50% white flour. They turned out great. Very good crumb, texture and flavor. I used a slow proof sour dough method.
Posted by Raji on 15th Mar 2017
I have used it in breads, flat breads and pancakes. I feel the quality of the product to be superior and want to request to maintain the quality consistently.
Packaging was great and arrived within a week!
Shipping is expensive! I love all montana products.
Posted by Dyane on 19th Feb 2017
I am over-the-moon after finding THIS Ancient Wheat. Ancient Wheat is the only wheat our bodies were meant to eat...not the modern wheat found in all those bags at the grocery store, that has been hybridized so much our stomachs and digestive systems can't handle it.
I made a loaf of 100% whole wheat Kamut in my bread machine and it was amazing, I couldn't stop eating it...it tasted like Squaw bread...my favorite!
Posted by margie on 8th Dec 2016
I just made my first Kamut breads, a 10% whole Kamut, & a 30% whole Kamut, both sourdough.
Neighbors got the 10%, said it was the best they ever had & wanted 3 more loaves.
Husband got the 30% & said not to bother making anything else!
Love it so far.
Well packaged. Customer service answered questions in a timely manner. Will definitely be getting more.
Posted by Unknown on 1st Aug 2016
We use Whole Wheat Korasan to make breakfast bread. Works well, mix it with Oat flour, flax meal, almond milk and various fruit...the orders are always sent promptly and a very nice quality product. We're used to working with spelt, so it was easy to convert over. The texture of the bread and nutty flavor is a perfect match for our quick bread recipes..
Posted by Anjana on 7th Apr 2016
We use to make bread. We mix with white flour and has been working out great. Also makes a great whole wheat pizza dough.
Posted by Sheila on 29th Mar 2016
I've so far only made pancakes using this flour, and they taste SOOO good!! I got the 10 pounds bag and the price is unbeatable.
Posted by Ms Rice on 1st Dec 2015
11/2015 was my first time trying Kamut wheat flour to make bread after reading about it from a baker online. When I first removed the loaves from the oven however, the taste was strange so i tossed one loaf in the trash. Allowing the loaves to sit for a few hours I tasted another slice and discovered that this is one of the best loaves of bread I'd ever tasted (even tried to salvage the one that was tossed out)! This bread is great for sandwiches and is hearty. I keep my loaves in the refrigerator. I purchased a 10 lb bag and am eager to try making a few more loaves mixed with Montana's white wheat flour and Kamut flour. I'm sure the results will again be amazing and flavorful. Stopped buying store bought bread a few years ago. Try this wheat flour - you won't be disappointed! Thank you Montana Flour!!! - Ms Rice in Los Angeles
Posted by Unknown on 17th Aug 2015
I used the whole grain kamut flour for whole wheat sandwich bread and also for sprouted grain bread. I have made both recipes with KA organic whole wheat flour in the past, and kamut flour produced an exceptional loaf for both breads, but the sandwich loaf was tender, sliced well for sandwiches, stayed fresh for a week at room temperature and really held together when filled. Best of all, it is the best-tasting bread I have made to date! I follow recipes in Peter Reinhart's Whole Grain Breads, which use an overnight fermentation for the dough. I will be ordering this flour again and I am happy to consider it my standard for bread-making.
Showing reviews 1-10 of 34 | Next