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Kamut (Khorasan) vs Spelt Flour

July 3, 2010 - 9:37pm -- bread10



I have used wholemeal spelt for both bread and pasta and also white spelt for bread.

I have used Kamut / Khorasan / Egyptian Gold once for pasta, but am not very familiar with the properties of this flour, apart from that it is very similar to spelt.


I would like to know how Kamut compares to spelt particularly for breadmaking. (Health & nutrition, protein, ease of digestion, breadmaking, taste etc...) ??

and anything else that may be of particular interest regarding these flours?

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