Did you know that “kamut” simply means “wheat” in an ancient Egyptian language? This etymology perfectly reflects the timeless nature of this cereal, bridging millennia of agriculture with today’s eating habits.
Originally from the Khorasan region in present-day northeastern Iran, this close relative of modern wheat is also known as Khorasan wheat. Its long history and heritage value attract those who appreciate authentic foods.
Since 1990, the KAMUT® brand has guaranteed organic, non-hybridized, and non-GMO grains, making it a trusted choice for people who value eco-friendly ingredients that contribute to biodiversity and food heritage. At Inewa, several breads are made with Canadian KAMUT® flour—such as whole sourdough bread, brioche bread, and hamburger buns—combining flavour, texture, and nutritional quality.
KAMUT® stands out with its golden grains, larger and more elongated than modern wheat. Beyond appearance, this difference translates into a unique taste: mild and slightly sweet. Nutritionally, it contains about 1.5 times more protein than conventional wheat. It’s often said that KAMUT® has less gluten, but gluten is still naturally present—it’s the protein found in all cereal grains like wheat, barley, rye, and triticale. Even oats, though part of the grass family, are often contaminated with gluten during large-scale milling.
Some studies suggest that KAMUT® gluten may be easier to digest for those with non-celiac gluten sensitivity. “Wheat proteins have changed over the past 60 years due to genetic selection,” explains Emanuela Simonetti, Scientific Director at KAMUT® Enterprises Europe. “Ancient grains like KAMUT® wheat haven’t undergone these changes, so their gluten structure remains simpler and easier to digest.”
It is also said that the gluten in KAMUT® is present in a different form and is therefore easier to digest for some people who are sensitive to gluten but do not have celiac disease. “In fact, wheat proteins have changed over the last 60 years due to intensive genetic selection,” explains Emanuela Simonetti, Scientific Director at the KAMUT® Enterprises regional office in Europe. "These changes mainly affected gluten. Ancient grains such as KAMUT® wheat, which have not undergone this rigorous selection, contain less structured gluten and are therefore more digestible." However, individual tolerance varies greatly and depends as much on the sensitivity of the individual as on how the bread is made.
In this sense, using sourdough instead of commercial yeast can improve tolerance to wheat and KAMUT® breads. The microorganisms in sourdough—wild yeasts and lactic acid bacteria—provide a veritable cocktail of enzymes, including proteases that help partially break down proteins such as gluten. Lactic acid bacteria also lower the pH, which further facilitates protein breakdown.
This complex fermentation process “digests” some of the gluten in the flour, which can make the bread easier to tolerate for some people who are sensitive to gluten but do not have celiac disease, as well as those who are sensitive to FODMAPs. These fermentable sugars—fermentable oligosaccharides, disaccharides, monosaccharides, and polyols—are sometimes poorly absorbed by the intestine and can cause bloating and discomfort in people with irritable bowel syndrome.
At Inewa, no additional gluten is added to breads, unlike many grocery store products—another benefit for digestion. The addition of gluten is common in the industry to improve the texture, elasticity, and shelf life of baked goods. The decision to forego gluten reflects a desire to offer a more authentic product that is closer to traditional baking methods.
Even though sourdough reduces some of the gluten present in bread made from flour in the same family as wheat, it does not eliminate it completely. People who are sensitive to gluten but do not have celiac disease must therefore determine whether KAMUT® breads are suitable for them, and this depends on each individual's level of tolerance.
Beyond these health considerations, KAMUT® is also appealing for taste and environmental reasons. By choosing breads made from this ancient grain, we are encouraging diverse agriculture and helping to preserve our global agricultural heritage. It is also a way to broaden our food palette and explore new culinary horizons.
In short, KAMUT® has everything it takes to charm us with its many advantages. Its nutritional qualities, distinctive taste, and heritage image make it a great choice for those who want to vary their diet, discover new bread textures, and rediscover the importance of sourdough in bread making.
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References
Roumia H., et coll. Ancient Wheats—A Nutritional and Sensory Analysis Review, Foods. 2023 Jun 19;12(12):2411. doi: 10.3390/foods12122411.
Colombo F., et coll. Ancient and Modern Cereals as Ingredients of the Gluten-Free Diet: Are They Safe Enough for Celiac Consumers?, Foods. 2021 Apr 20;10(4):906. doi: 10.3390/foods10040906.
Muir J.G., et coll., Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective, Int J Food Microbiol. 2019 Feb 2:290:237-246. doi: 10.1016/j.ijfoodmicro.2018.10.016.
Laatikainen R. et coll., Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome, Nutrients. 2017 Nov 4;9(11):1215. doi: 10.3390/nu9111215.
