New in the Market: Baking Ingredients – Kamut Brand Khorasan Wheat Flour and Shiloh Farms Gluten Free Flours

by Jo-Ann Heslin, MA, RD, CDN on October 7, 2013 · 0 comments

Kamut-300We love to try new foods. Some are great. Some don’t measure up and some become staples in our kitchen. See what you think.

Kamut Brand Khorasan Wheat Flour is made from an ancient variety of wheat that is being cultivated today. The Kamut brand insures that it is the ancient khorasan variety, certified organic, with a protein range of 12% to 18%, and it is 99% free of contamination from any varieties of modern wheat. The company is supporting clinical trials in Italy on both animals and humans to show that khorasan wheat is more cardio-protective and may be better tolerated by those with sensitivity to modern wheat varieties.

A quarter cup of khorasan wheat has 110 calories, 4 grams of protein, 4 grams of fiber, and less than 0.5 grams of fat. We used the wheat as a substitute for both whole wheat and white flour and it provided excellent baking results. Sources for Kamut Khorasan Flour or brands that use Kamut wheat can be found on the Kamut website. The flour is kosher certified (Upper Midwest Kashruth).

Shiloh Farms has a dedicated gluten-free production facility where more than 30 certified gluten-free products are made. They have 3 grain-free flours in their gluten-free line.
• Almond Flour – ¼ cup has 160 calories, 14 grams of fat (1 gram is saturated), 6
grams of protein, 3 grams of fiber and no sodium. The flour is made from
steamed, ground pasteurized almonds.
• Coconut Flour – ¼ cup has 100 calories, 6 grams of fat (all of which are
saturated fat), 4 grams of protein, 8 grams of fiber, and 26 milligrams of sodium.
The flour is made from organic coconut. It is USDA Certified Organic.
• Tapioca Flour – ¼ cup has 150 calories, 0.5 grams of fat (no saturated fat), no
protein, fiber or sodium. The flour is made from the cassava root and can used
as a thickener as well as flour.

All are kosher certified (KOF-K).

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