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Organic, All-Purpose White Kamut Flour, High Protein Flour, 10 lb bag
Organic, All-Purpose White Kamut Flour, High Protein Flour, 10 lb bag
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2026-02-12
About this product
Details
Ingredient FeatureOrganic
Dangerous Goods Or Hazardous MaterialsNo
Storage TemperatureAmbient
ManufacturerMontana Flour & Grains
Age WarningNo
Ingredients100% Organically Grown Kamut Brand Wheat Flour
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Product description
🌾 Organically Grown, High Protein, All-Purpose White Kamut Flour 10 lb bag 🌾
·Kamut Flour: Kamut is an ancient variety of wheat. You can use this flour exactly how you would any all purpose flour🌱
·Delicious: Kamut flour tastes just like normal wheat flour but with a slightly more buttery and nutty flavor. This flour tastes amazing! 🍞
·High Protein: Kamut flour contains more protein than than typical wheat flours
·Easy to Digest: Many people who are sensitive to modern wheat find that Kamut is easier to digest, causing less inflammation than they experience with conventional wheat products
·Organically Grown: This flour is certified organic which means it is grown without harmful pesticides or herbicides 🌍
·Ideal for Baking and Cooking: Kamut flour makes incredible sourdough bread, cookies, cakes, and anything you would make with conventional flour
·10 pounds of flour: The package contains 10 lbs. of all-purpose white flour. ️‍️
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-20%$3?$4?
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Organic, All-Purpose White Kamut Flour, High Protein Flour, 10 lb bag

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The Food Nanny
The Food Nanny
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Kamut Whole Wheat Berries 5 lb bag

Kamut Whole Wheat Berries 5 lb bag

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A**a A**
Amazing! Love KAMUT and this one does not disappoint. The quality is lovely
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Videos for this product
These girls were the cutest! It makes me so emotional to know that so many people who don’t react well to normal wheat flour don’t have problems with Kamut wheat flour! #baking
TheFoodNanny
1.1K
When we first started selling Kamut flour, we were passionate about the flour because we loved the taste of bread and pizza that we made with it. What we didn’t realize is how many people would tell us that this flour changed their lives and allowed them to eat wheat products again. Kamut is an ancient version of wheat and so many people have told us that it doesn’t upset them the way other wheat products does.
TheFoodNanny
548
Why do I use Kamut flour? It’s organic and free from pesticides. It’s an ancient form of wheat that hasn’t been genetically messed with like modern wheat. It’s easier to digest and is higher in protein than typical wheat flour. But above all, we love the buttery nutty taste that is so much more rich than conventional wheat flour! #baking @thefoodnanny #shopping #kamut #baking
The Food Nanny
425
Throwback to our 2022 Montana trip to meet the farmers that grow our organic kamut flour. KAMUT is truly the king of wheat! When we say organic, we mean organic! No pesticides; no genetic alterations; no fertilizer. It’s more digestible than other strains of wheat and is high in protein. Our farmers plant it, and God waters it! Thanks god for farmers
The Food Nanny
401
Ready to feel like you’re eating pancakes in paradise 🌸☀️ These take me back to Hawaii at first bite !!! Love these pancakes !!! Get ready to go crazy 🥞✨🤍😋 BANANA MACADAMIA NUT PANCAKES WITH COCONUT SYRUP✨🍌☀️ 2 2/3 cup Kamut flour or 3 cups all purpose ! ½ cup sugar 1 Tablespoon baking powder 1 teaspoon baking soda ½ teaspoon salt cup macadamia nuts, chopped 3¼ cups buttermilk ½ cup butter, melted 4 eggs 2 teaspoons vanilla 2 bananas, chopped Oil for the griddle *If using sourdough discard do 2 1/2 cups Kamut flour and 1/2 cup discard Coconut Syrup: 1 13.5 oz. can coconut milk 1½ Tablespoons cornstarch 2 cups light corn syrup ½ cup sugar ½ cup shredded coconut Instructions: 1. In a small bowl mix the flour, sugar, baking powder, baking soda, salt and nuts together. Set aside. 2. In another small bowl whisk together the buttermilk, melted butter, eggs and vanilla. Add this to the dry ingredients. Mix until combined. 3.Stir in the chopped bananas. 4.Wipe the griddle or frying pan with a little oil and fry on a hot griddle about 360°. Turn the pancake when you see the little bubbles come up and start to break. Pancakes should be golden brown. Syrup: In a medium size saucepan, whisk coconut milk and cornstarch together. Add other ingredients. Bring to a boil and remove from heat. Store in the refrigerator up to 2 weeks. Serve with: Serve with butter and coconut syrup.🙌🏻🥞🥞🍌🍌☀️☀️✨✨✨✨✨✨✨✨ Enjoy
The Food Nanny
263
Farmers: Why Kamut IS the highest protein flour you can bake with. #organic #kamut #flour #protein #tiktokshop @TheFoodnanny
The Food Nanny
262
Kamut is an ancient form of wheat that has never been genetically modified, is always grown organically without pesticides, and is easier to digest. Kamut is my favorite flour to cook with
The Food Nanny
144
Creator earns commission
If you have gluten issues you need to try this Kamut flour. I’ve been using it for several years because many members of my family have gluten sensitivity. #kamut #glutensensitivity #guthealth #guthealthtips #healthyeating @TheFoodnanny
Worrylessandlivebig
132
Replying to @kennethestes438 The price is for a 10 pound bag of flour and includes shipping. Our farmers don’t use pesticides or herbicides, weed mechanically, and grow certified organic crops. Kamut is an ancient grain and requires more work than modern genetically modified wheat but it’s worth it to us and so many people for the health benefits. #organicfood #organicfarming
TheFoodNanny
94
So many people who have issues with normal wheat flour don’t have issues with Kamut. We hear stories on the daily from people coming into our store!
TheFoodNanny
62
That trip to Italy changed my family’s life forever! We are so grateful that we discovered Kamut and have been able to bring it to so many of you here in the United States. #pizza #baking #flour
TheFoodNanny
52
Caesar Salad is all about the dressing!! Aunt Sue makes her tasty recipe for us and shares her cottage secret for Hand Salads, or lettuce wraps or whatever you want to call it! Either way, it was delicious! #caesarsalad #dressing #recipe #funny #laugh @TheFoodNanny
The Food Nanny
49
My mom discovered Kamut flour at a pizza shop in Italy and we we were hooked from that moment on! The taste is amazing, but it also makes me feel better than regular wheat flour. It is lower in gluten, higher in protein, organically grown, unbleached, and GMO free. #flour #organicfood #healthylifestyle #baking
The Food Nanny
43
Croissant + Muffin = Cruffin 😍 Dough: 21½ cups white Kamut flour or 2 1/2 cups all purpose flour 2 Tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1 teaspoon French gray coarse salt 1/2 cup butter, softened 1 cup milk 1/2 cup discard, cold from the fridge Butter Block: 11/½ cups butter, cold Ground Cinnamon for dusting on the butter Cinnamon/Sugar mixture Mix: 1/2 cup sugar 2 teaspoons ground cinnamon Glaze: (Same one as the pumpkin pull apart bread) 3 Tablespoons cream cheese, softened 2 cups powdered sugar 1 teaspoon vanilla Milk or cream enough to make glaze consistency 1. Mix the dough ingredients together with a Danish dough hook or a spoon. Bring dough together and knead for 5 minutes. Place the dough in a bowl and cover with plastic wrap. Put in freezer for 20 minutes. Meanwhile start the butter block. 2. Butter Block: Use the 11½ cups cold butter and roll out inside a piece of parchment paper into a rectangle. Look at my highlight on Cruffin. Chill 10 minutes. 3. Remove the dough from the freezer and roll out to a long rectangle about 1½ inch thick, just a little bit larger than the block of butter. Place the butter block on the dough so you can wrap the dough around the butter Sprinkle generously with cinnamon so you can wrap the dough around the butter. Sprinkle generously with cinnamon. Bring the ends in to meet in the middle, then fold over onto itself. 4. Roll the dough into a rectangle again. Bring the ends in to meet in the middle, then fold over onto itself. 5. You can chill at this point if the dough is getting warm and the butter hot. If not, continue. 6. Roll out again to 1½ to 12 inch thick rectangle and cut in half. Cut into about 1- inch strips. 7. Roll each strip up and place in greased muffin tins. 8. Cover with a towel and let rise for 30 to 45 minutes 9. Bake at 400 degrees for about 17-20 minutes. Check to see if they are light brown on the bottom, if so they are done. 10. Roll warm into cinnamon/sugar mixture. 11. Glaze if desired. XO
The Food Nanny
21
TheFoodNanny
18
Promotional content
Bread Day! I wish I could actually move this fast! #bread #breadtok #rolls #kamut #baking
The Food Nanny
18
Bagel Loaf Recipe🥯 Such a fun recipe instead of making individual bagles 🥯 Just note.. it’s always a bit softer fresh out of the oven but by the next day and toasting it, it gets more a bagel ish texture 🥯🤍 You are going to love this recipe for toast 🔥 Ingredients: 1 3/4 cups water 2 Tablespoons sugar 1 1/2 teaspoon yeast 3-3/4- 4 cups flour Kamut ( use more of using all purpose ) 1 teaspoon French salt If doing cinnamon 1/2 cup sugar 2 tablespoons cinnamon Instructions : * Mix water, sugar, yeast in a bowl cover with plastic wrap and sit for 10min * Large bowl add Flour, French Salt and mix in yeast mixture and lightly mix with dough hook * Knead 5-6 min till smooth. Place in a greased bowl, cover, and let rise 1 hour room temperature * Preheat over 375 degrees F * After 1 hour Punch down and then add the cinnamon & sugar and knead into the dough sprinkle in as much as you want ( mix 1/2 cup sugar with 2 tablespoons cinnamon , save some for the top) * From bottom tightly roll into a loaf * Place into a greased loaf pan and rise for 15 min * Get a Large pot of water bring to a boil * Remove dough from loaf pan and boil top and bottom roughly 1 min depending on the size you do. For a 9x5in loaf. * Place boiled loaf back into loaf pan egg wash and put more cinnamon & sugar on top 😋 *bake 25- 35 min , make sure the bottoms are light brown !!
The Food Nanny
17
You can also get these orange rolls at our Salt Lake City and Gilbert AZ store locations on Fridays! I also teach you how to make them in my For the Love of Kamut recipe book
TheFoodNanny
16
DAVID'S BAVARIAN PRETZELS MAKES 10-12 medium | 2 dozen bite-size | TIME 1.5 hrs | BAKE 450° 1 teaspoon sugar 4 teaspoons active dry yeast 13½ cups warm water (between 100-110°) 5 cups White Kamut flour 1/2 cup sugar 1½ teaspoons French gray coarse salt 1 Tablespoon canola or olive oil 1 Tablespoon honey 1/4-1/2 cup warm water, if needed For bath: 1½ cup baking soda & 4 cups hot tap water French gray salt for sprinkling over pretzels 1- Put 1 teaspoon of sugar in a small bowl. Add yeast and 13½ cups warm water. Stir gently. Cover and let rise until foamy. 2- In a large bowl or electric mixer, add flour, sugar and salt. Mix. Add yeast mixture, oil and honey. Mix thoroughly with dough hook or wooden spoon. Add up to 1/2 cup more warm water as needed to get a firm dough consistency. Turn out onto lightly floured surface and knead by hand or with mixer for 7-8 minutes. 3 - Put a few drops of olive oil in a large bowl and place dough in it, turning over once. Cover with plastic sprayed with cooking spray. Let rise for 1 hour. 4 - Preheat oven to 450°. Push dough out on counter to about 12x18 inches using palms or rolling pin. Cut into 10-12 pieces. Roll each piece by hand into a rope about 20 inches long. Shape into a pretzel by crossing dough left over right, then twist and pinch down to secure the ends. Set aside on counter. Continue shaping rest of dough into pretzels. 5 - Spray a baking sheet with oil. In a 9x13 inch pan, mix 4 cups hot water and baking soda until dissolved. Immediately dunk each pretzel into warm soda water. Let drip back into bowl for 2 seconds and place on baking sheet. Sprinkle with French gray coarse salt as desired. Place in oven and bake for 8 minutes (or until golden brown), then brush on melted butter. Serve hot or place on cooling rack to cool. XOXO #pretzels #flour #germanfood
The Food Nanny
16
Creator earns commission
I’ve had so many people ask why I bake with Kamut flour—this is why 🤍 It’s an ancient grain with higher protein, richer flavor, and a simpler gluten structure than modern wheat. While it’s not gluten-free, many people with wheat sensitivity find it easier to enjoy. For me, bread isn’t about perfection. It’s about slowing down, choosing ingredients that nourish, and making food that feels good. Worry less. Live big. One loaf at a time 🍞 Have you tried baking with kamut? #gluten #glutensensitivity #guthealthtips #guthealth #kamut @TheFoodNanny
Worrylessandlivebig
17
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