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 30 | Next
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.
Posted by John on 28th Jul 2015
Whole grain Kamut has been my primary flour for about a year. I maintain my starter on Kamut and use it, either by itself, or in combination with other flours. I use the starter and whole grain Kamut in four different 100% whole grain breads. When refreshing the starter, I reserve the "discard" for pancakes, waffles, scones, flatbread or pizza.
Posted by Bonnie (from New York) on 27th May 2015
The whole-grain Kamut is the first flour I ever purchased
from Montana Flour & Grain after researching and learning
of its nutritional value. It is a beautiful yellow color which I
like so much more than regular American wheat. I know that
it is the "giant" of the wheat family and never needs any
spraying of any kind. I mix this with the white Kamut in lots
of recipes for bread making. It works so well. It is so delicious. Made me think of bread years ago when I was a
child when I first baked with it. I would not want to be without this flour. Used to order it by 50 lbs. but due to the
high cost of shipping these days, I have to order it in smaller
quantities. Actually just got my order today for both kinds.
The only thing I have not been able to do with both kinds of
Kamut is for pie crust. Everything else is simply wonderful.
Thank you so much for this wonderful flour!!
Posted by Carol on 19th May 2015
The flour is silky smooth and good tasting. I use it as the only flour in sourdough bread and pancakes, and both turn out great. I also soak it overnight in water with a little lemon juice and make the best buttery biscuits. We haven't used modern wheat flour in a long time but plan to eat kamut indefinitely, and Montana Flour is the best place to get it.
Posted by Ray on 11th May 2015
We have been using Montana Kamut Flour for several months and every loaf of bread has been perfect.
Showing reviews 1-10 of 30 | Next