Our baked products are made with Kamut Brand Khorasan wheat, Olive oil (from Italy/Greece/Spain), Sea Salt and Honey.
Our bread is 100% Kamut wheat, the Kamut is ground just before the bread is made.
Kamut is the trademark which guarantees that the grain has never been hybridized or genetically modified. It meets strict quality standards and is always organically grown. The chemical composition of Khorasan wheat has a clear advantage compared to modern wheat. It contains up to 40% more protein, which improves its vitreousness. Indeed, a significant positive correlation exists between the protein content and the vitreousness degree. Khorasan wheat is also richer in magnesium, zinc, selenium, as well as many polyphones and fatty acids. It comprises up to 65% more amino acids and up to 30% more vitamin E than common bread wheat. One can describe Khorasan wheat as a “high energy grain” since it has a high percentage of lipids, which provides more energy than carbohydrates. Research has shown that 70 percent of people who have sensitivities to modern wheat can usually tolerate kamut. This ancient grain is higher in protein content, which ensures a good cooking quality and therefore influences the quality of the end product.
From Wikipedia
Kamut is an ancient form of wheat that many people that have celiac or have a intolerant to gluten can eat... like me.
Our bread is 100% Kamut wheat, the Kamut is ground just before the bread is made.
Kamut is the trademark which guarantees that the grain has never been hybridized or genetically modified. It meets strict quality standards and is always organically grown. The chemical composition of Khorasan wheat has a clear advantage compared to modern wheat. It contains up to 40% more protein, which improves its vitreousness. Indeed, a significant positive correlation exists between the protein content and the vitreousness degree. Khorasan wheat is also richer in magnesium, zinc, selenium, as well as many polyphones and fatty acids. It comprises up to 65% more amino acids and up to 30% more vitamin E than common bread wheat. One can describe Khorasan wheat as a “high energy grain” since it has a high percentage of lipids, which provides more energy than carbohydrates. Research has shown that 70 percent of people who have sensitivities to modern wheat can usually tolerate kamut. This ancient grain is higher in protein content, which ensures a good cooking quality and therefore influences the quality of the end product.
From Wikipedia
Kamut is an ancient form of wheat that many people that have celiac or have a intolerant to gluten can eat... like me.