According to my little book kamut flour is a nutral allowed frequently.  So I looked it up and found that it has a very easy to digest gluten, and can be used like wheat, or spelt.  It's like it's an original form of wheat before man made it better.  So I ordered some and made bread with it in my bread machine, and though it didn't rise quite as high as the spelt bread I make for my secretor husband, it made a very tasty loaf of bread.  My bread machine also makes just dough, so  I also made pizza crust, which turned out very good.  I used agave syrup instead of sugar and the yeast seemed to like it, so yeah! I can have bread once in a while

I also used agave syrup to make meringue, and 7 minute double boiler frosting YUM!

Kamut flour absorbs a lot of liquid so I added an extra 1/2 cup of liquid to my usual 1 cup. In order as follows:
1 1/2 c almond milk ( unsweetened )
2 tlbsp agave syrup
3 tblsp extra light olive oil
1 1/2 tsp salt
3 c kamut flour
1 package of quick-rise yeast
Make in a bread machine.  I used the same recipe for my pizza crust.

MERINGUE for 8 inch pie:
2 egg whites
1/4 tsp cream of tarter
2 tlbsp agave syrup
1/4 tsp any flavor; almond, lemon use you imagination

Beat egg whites and cream of tarter until foamy, drizzle in agave syrup while beating; continue beating until stiff and glossy; beat in flavor.  It won't have the same glossiness as it would if you used sugar.  Heap meringue onto hot pie filling; spread over filling, carefully sealing meringue to edge of crust to prevent shrinkage or weeping.

7 minute double boiler frosting:

2 egg whites
1/2 c agave syrup
1/4 tsp cream of tarter
1/4 tsp almond extract; lemon extract; or 1/8 tsp peppermint
    extract
Combine eggwhites and cream of tarter in the top of the double boiler.  Beat on high speed until foamy, then begin drizzling the agave syrup. Once the agave syrup is all in place the top into the double boiler.  Make sure the water does not touch the bottom of the pan.  Beat on high speed until stiff and glossy.  The sugar recipe calls for 7 minutes but mine was ready in 3 or 4 minutes.  Beat in your flavor.

I even made chocolate walnut fudge, but I haven't perfected it yet.  I used a whole package of unsweetened chocolate,  (ingredience: chocolate ).  Melted it very slowly, added agave syrup to taste, 2 tblsp butter or ghee, flavor of choice, walnuts to taste.  Stirring each of them in one at a time, then spread it all in buttered pan, ( mine was a 5"x7" pan ).  It was pretty good if you like dark chocolate.  It kept me from eating holloween candy.

Thanks Cynthia for posting the recipes.  I just bought some kamut flour yesterday and will try the bread in my machine in the next couple of days.

Debra

great recipes!
how about adding those to the new recipe base?

Kamut flour also makes great waffles.  I tried pie crust but I must not have had the right proportions of ghee, egg, water and the flour.  It came out pretty tough and I just ended up pressing it into the pan. I think I chilled the dough between making it and putting it in the pan.  I may have worked better if I just make the pie as soon as I mixed up the crust.    

Proportions, yes, or it might be a matter of mixing it too long.  As with regular wheat flour crust, the less you touch it the more tender it will be, hence the use of a pastry blender or two knives to mix in the ghee.  You shouldn't need an egg.  That would make it more like flat bread with something sweet on top.  If you find a whole wheat crust recipe somewhere (probably easy to find online), just substitute ingredients part per part.

I've been using Kamut flour in my hand cranked pasta maker and wouldn't you know.. it makes a REALLY GOOD pasta dough! Like... I'm talking superior to spelt or rice flour. Hell.. I'll even match it against wheat!

w00t!

Quoted from Phred

I've been using Kamut flour in my hand cranked pasta maker and wouldn't you know.. it makes a REALLY GOOD pasta dough! Like... I'm talking superior to spelt or rice flour. Hell.. I'll even match it against wheat!!

Yes, I like to buy Kamut pasta from the Health Food Store.  It is so Yummilicious.

Debra

Phred,
can you give us approximate amounts of each ingredient used to get the right dough consistency?

Quoted from Debra+

Yes, I like to buy Kamut pasta from the Health Food Store.  It is so Yummilicious.

Debra

I'll second that. The best tasting grain going.

I bought some berries, ground them into flour with my wonderful Vita-Mix that my wonderful husband bought for me, and it made wonderful pancakes.  I was delighted to find that it didn't affect me the way wheat does.

I just wanted to share my brand new bread maker's first disaster with rye bread so you could have a giggle. The trouble is, the bread maker only came with 4 recipes, and there is only one for that make on the web site which uses flour other than wheat, and that's with spelt. So I tried to use that one, and it obviously went horribly wrong, although it tasted yummy in soup. If kamut behaves like spelt, we'll try it again with kamut.

So here's our half-a-house-brick. This is the whole loaf...   

Quoted Text

I used agave syrup instead of sugar...

Does anyone know what proportion of agave syrup is required to replace sugar in any given recipe?

Teri - on my bottle it says "replace 1 cup of sugar with 3/4 cup of agave".

I haven't really played with it yet. I've only tried it with ginger tea. I can tell you that if you grate fresh ginger straight from the freezer (so it doesn't go all squidgy) until you've got about a teaspoonful, put in a teapot for 2, add boiling water and brew. Then put a teaspoon of agave into each mug and pour - makes 2 delicious mugs of pure ginger tea.

Thanks for the info, Squirrel. I haven't picked up any agave syrup yet, still waiting on secretor status. The ginger tea sounds awesome, I have lots of fresh ginger at home so will try some tonight. I don't usually put any sweeteners in my teas so will try it without first.

Quoted from Squirrel

I just wanted to share my brand new bread maker's first disaster with rye bread so you could have a giggle. The trouble is, the bread maker only came with 4 recipes, and there is only one for that make on the web site which uses flour other than wheat, and that's with spelt. So I tried to use that one, and it obviously went horribly wrong, although it tasted yummy in soup. If kamut behaves like spelt, we'll try it again with kamut.

So here's our half-a-house-brick. This is the whole loaf...   

Don't feel like the lone bread flopper I've had a few results with the same out come the birds like it.

you  guys can do kamut?
whoa, how does that work?
well, i guess i just automatically figured its a nono- i am gluten intollerant...

keep up with the good work though

Rodney, thanks so much for the pic- love it!!!  

Nice loaf of bread Squirrel.  Kamut flour needs more liquid than spelt flour.  I use 3 cups of kamut flour to 1 1/2 cups of liquid in my bread recipe.  I use almond milk.  I also increased my agave syrup to 1/4 cup instead of 2 Tbl spoons.  I came out a lot better.  Don't give up.

I ground my own kamut.  It's kind of dry.