Author Topic: Organic KAMUT® White Flour for pizza now available  (Read 868 times)

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Offline jsaras

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Organic KAMUT® White Flour for pizza now available
« on: June 28, 2013, 04:17:47 PM »
http://www.montanaflour.com/100-organic-kamut-white-flour

I've been using this flour for quite some time and I love it.  I first got my hands on it from my friend Chris at Slicetruck Pizzeria in Los Angeles, who, in my estimation, makes the best thin crust American pizza I've ever had.  This flour is commonly used in Europe.  Up until now it's only been available for purchase by the palate and it's not inexpensive ($1.13/lb if you buy the 10 lb. bag, shipping not included). 

What's to like about this flour?  The protein content is 14% and it can be hydrated to 117.94% so it's really hard to mess it up.  In spite of the high protein figure, it does not produce a tougher crust than the other high gluten flours I've tried.  I've made most of the major NY-oriented recipes using this flour without difficulty.  Kamut has a natural "sweet", buttery, rich flavor.  It's also high in fiber, manganese, magnesium and niacin (B-vitamins).

It's so different from "modern" wheat strains that many individuals who have wheat sensitivities are able to eat Kamut and it's generally easy to digest.  However, if you have gluten sensitivity you're still out of luck.

Note that this is different than the whole grain Kamut flour available from Bob's Red Mill which is only 10% protein.

The only downside is that there are no established recipes for this flour (Chris won't divulge his formulation).  Perhaps the pizza geeks on this forum can take care of that.

Regards,
Jonas

 
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Offline trblaze

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Re: Organic KAMUT® White Flour for pizza now available
« Reply #1 on: December 08, 2014, 07:08:49 PM »
Have you come up with a recipe for the Kamut pizza dough yet?  Thx

Offline jsaras

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Re: Organic KAMUT® White Flour for pizza now available
« Reply #2 on: December 08, 2014, 07:23:55 PM »
I haven't used it for quite some time, but there is a Kamut formulation in the new Gemignani book that I'd like to try, sans diastatic malt.
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Offline mitchjg

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Re: Organic KAMUT® White Flour for pizza now available
« Reply #3 on: December 08, 2014, 07:37:37 PM »
Hi Jonas:

Interesting information that you originally posted.  Thanks for that.  Any particular reasons why you moved away from that flour?  You seemed to have been very enthusiastic.  $$$ ? Something better? Just a change? , etc.

My sister does not have celiac but claims that wheat negatively impacts her health, so wondering if this is worth pursuing for good pizza when she is around.

thanks,
Mitch

Offline jsaras

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Re: Organic KAMUT® White Flour for pizza now available
« Reply #4 on: December 09, 2014, 12:01:55 AM »
It may well be worth pursuing for health reasons, but it's tasty in its own right.

I moved away from it because it was hard to come by, expensive and the last bag that I had went bad quickly.

There's a place in West LA called Slicetruck Pizzeria that makes excellent thin crust American pizzas with Kamut and Grandma pies as well.  I'll try the Gemignani percentages the next time I get my hands on some Kamut.
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