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Bob's Red Mill Kamut Flour, Organic Bob's Red Mill
Kamut Flour, Organic

  • Whole grain
  • Organic
  • All natural
  • Kosher

Bob's Red Mill Organic Kamut Flour is carefully stone ground from plump, golden Kamut grain. Kamut grain is an ancient relative of modern durum wheat that's two to three times the size of common wheat. It has a rich, buttery flavor and is easily digested. It's also a good source of protein and dietary fiber.

See recipes below.

Nutrition Facts  
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Item IDProduct Unit
Add 230-0059 Bob's Red Mill
Kamut Flour, Organic
20 oz. $4.75 $3.49 $3.32
All products are In Stock unless otherwise marked.
** The "$200+ Orders" price reflects a 5% discount for orders that total over $200.
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Nutrition Facts
Bob's Red Mill
Kamut Flour, Organic
20 oz.

Nutrition Facts
Serving Size: ╝ Cup (30g)
Servings Per Container: 18
Per Serving
% Daily
Total Calories 94     
   Calories From Fat    
Total Fat .5  g 1%   
   Saturated Fat g 0%   
   Trans Fat g  
Cholesterol mg 0%   
Sodium mg 0%   
Total Carbohydrates 21  g 7%   
   Dietary Fiber g 12%   
   Sugars g  
Protein g  
Vitamin A     0%   
Vitamin C     0%   
Calcium     0%   
Iron     4%   
*Percent Daily Values are based on a 2,000 calorie diet.
Certified organic by QAI. USDA Organic. Keeps best refrigerated or frozen. All natural.
Ingredients: Organic whole Kamut« Khorasan grain (wheat).
Warning: Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
If you notice any errors in the information above, please let us know. If you have further questions about this product, please contact Bob's Red Mill at 1-800 349-2173

The nutrition facts listed above are supplied as a courtesy to our customers. The nutrition facts were current and accurate to the best of our knowledge at the time they were entered. Manufacturers often change formulas or ingredients without notifying us. We do our best to keep them as up to date as possible, however will not be held responsible for any differences between what is listed on our web site and what is listed on the product that you receive. If you need to be 100% certain of the ingredients currently being shipped, we recommend that you call or email our customer service department to check the shelf of current stock.


Kamut Cherry Crumb Breakfast Cake


  • 1 tsp. Sea Salt
  • 1 tbsp. Baking Powder
  • 1-1/2 cups Sugar
  • 2 cups Organic Kamut Flour

  • Crust
  • 1 Can Cherry Pie Filling
  • 2 large Eggs, beaten
  • 2/3 cup Warm Water
  • 1 tbsp. Active Dry Yeast
  • 1 cup Unbleached White Flour

  • Topping
  • 6 tbsp. Butter, softened
  • 1/4 tsp. Cinnamon, Saigon (Premium)
  • 1/4 cup Sugar

  • Icing
  • 2-4 tbsp. Milk
  • 1 cup Powdered Sugar

  • Directions:
    Preheat oven to 350░F. Lightly grease a 9" x 13" baking pan, set aside.
    In a medium bowl mix together the first 4 ingredients (kamut flour through salt). Reserve 2-1/2 cups (set aside).
    Combine the remaining kamut flour mixture with the white flour, yeast, water and eggs. Mix by hand for 2 minutes. Let rest for 5 minutes. Spread batter evenly on the bottom on the prepared baking pan. Spoon cherry filling evenly over batter, set aside.
    In a bowl combine the remaining kamut flour mixture, sugar, cinnamon and butter with a fork until crumbly. Sprinkle over cherry filling. Bake for 30 minutes. Allow to cool.
    In a small bowl mix powdered sugar and milk; drizzle over cake.
    Makes 16 servings.

    White Kamut Bread


  • 6 to 7 cups Organic Kamut Flour
  • 1 Tb Active Dry Yeast
  • 1/4 tsp Cream of Tartar
  • 1/4 cup Honey
  • 1/4 cup Vegetable Oil
  • 1-1/2 tsp Sea Salt
  • 2-3/4 cups Hot Tap Water

  • Directions:
    Mix water, yeast , oil and honey, cream of tartar and salt together. Let yeast dissolve in mixture. Add 5 cups flour (1 cups at a time). Add remaining flour until dough pulls away from the sides of the bowl.
    Remove dough from bowl and place on a floured table. Knead until dough becomes smooth, approximately 10 minutes.
    Oil bowl, place kneaded smooth dough in bowl and turn to coat with oil. Cover bowl with plastic wrap. Let dough rise in bowl for 1 hour or until double in size.
    Turn risen dough out onto a floured table and gently knead until all air bubbles are removed. Form 2 loaves. Place in greased bread pans. Let rise for 30-40 minutes or until doubled in size. Bake at 400 degrees F for 5 minutes, reduce heat to 350 degrees F and bake for 25 minutes more.
    Makes 2 loaves.

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