News

Experience the rich, nutty depth of ancient grains with this artisan Kamut flour bread, made using a traditional Italian biga pre-ferment. The biga adds complexity, a mild tang, and a chewy crumb ...
The idea of making modern bread out of old-style grains isn’t new. For decades, Glendale-based Food for Life has been making Ezekiel 4:9 Bread, inspired by the list of grains in the Bible ...
Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases ...
Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases ...
Two groups of 20 participants each were assigned to consume either Kamut khorasan or control wheat products (pasta, bread, crackers, biscuits) over a three-month period.
Wheat, oats, rye, and barley have been filling farm fields just as long, but these so-called ancient grains—such as quinoa, teff, kamut, and spelt—are much more mysterious to modern-day diets. A ...
Teff, spelt, farro (the grains of three wheat species – spelt, emmer and einkorn), sorghum, amaranth, kamut and fonio might sound obscure to some, but that doesn’t mean they’re new.