Home About Us Contact us Ask us Forum Login Join

Ask Us

Top 10 Recent 10 Search Submit a Question
Question:
I have fructose malabsorption so do not need a gluten free flour mix - just wheat free. I am seeking a combination of wheat free flours that will make a great bread. Have you developed any in your range?

Answer:
KAMUT FLOUR
We now have available Kamut Flour (Organic). Ideal for people who are sensitive to wheat even though it contains gluten or have fructose malabsorption. Kamut is not gluten free. Australian grown and available in white or wholemeal.

 Kamut - Characteristics:
The origin of Kamut is thought to have occurred contemporary with the free threshing tetraploid wheats, and is considered to be an ancient relative of modern durum wheats (R. Quinn pers. commun. 1995).
Kamut kernels are twice the size of wheat kernels and are characterized by a distinctive hump shape. Results of yield comparisons between Kamut and hard red spring wheats are similar to the results observed in the comparisons between "the covered wheats" and other free threshing wheats. Kamut will out yield spring wheats when environmental stresses are experienced during the growing season, and yield equal to or lower in more ideal growing seasons. Kamut plant height reaches 127 cm with good to excellent straw strength.

The dough properties of Kamut are good as evidenced by excellent bread volumes and texture. Kamut grains are generally higher in protein when compared to wheat when grown under similar environments.

Some of our customers who have fructose malabsortion issues find that they can tolerate Kamut in their daily diet.

 





Back Email a Friend Bookmark This Page
eknowhow | The World's Best Websites
 
Privacy Policy and Disclaimer