Kamut Flour Bread for Bread Machine (Wheat-Free)
"I spent months developing a tasty (and easy) wheat-free bread recipe, and this is my final product. This recipe also works really nicely with spelt flour, but I'm almost as allergic to spelt as I am to wheat and, of course, spelt is not gluten-free. I'm pretty sure kamut is. Please let me know if anyone has success making this recipe with any other alternate grain flours.
The xanthan gum is a critical element to provide "slice-ability" without the bread crumbling apart."
photo by scificc
- Ready In:
- 3hrs 10mins
- Ingredients:
- 7
- Yields:
-
1 loaf
ingredients
- 4 cups kamut flour
- 2 teaspoons salt (I think this can be safely reduced, I like salt!)
- 1⁄2 teaspoon xanthan gum
- 3 tablespoons olive oil
- 1⁄4 cup honey
- 1 1⁄2 cups warm water
- 3 teaspoons active dry yeast
directions
- Combine the first three dry ingredients (flour, salt, xanthan gum).
- Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
- Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
- Use a basic bread and light crust setting.
- Enjoy!
Questions & Replies
-
Whoa! Please do not call this “wheat free.” Kamut IS wheat. Definitely easier to digest and great for people like me who have trouble with standard wheat. But calling this “wheat free” is problematic for people who can’t eat gluten. Kamut, aka khorasan, wheat is NOT gluten-free and IS wheat. Strongly recommend you alter the title.
-
how many servings in this recipe as they are missing no one eats a whole loaf of bread at one time
Reviews
-
OMG!...I just made this recipe again and this time, I added a tsp of cinnamon and a few handfulls of raisins!.....AWSOME! -
this works better for me with 2 cups of liquid and i only use 1tsp salt sea salt -
This is a great recipe. Very versitile. Although, I use 2 cups of water and 1 tsp of salt. I also use guar gum instead of the xanthan gum.
-
This is very close to a version of Kamut bread I've made before, except this one doesn't call for flax. I use ground golden flax because it's a great binder. It gets very sticky and adhesive like xanthum, so when you use it you don't need as much xanthum. RobL--your warning is good for celiacs, but my whole family is gluten sensitive and kamut happens to be a winner for us, with how low the gluten is and how much simpler the chains are. It's funny because we don't do that great with oat, spelt or barley, but kamut works, somehow. I guess instead of "gluten intolerant" we would be considered "gluten sensitive." -
I did not try your recipe because I have Celiac disease (cannot have gluten) and Kamut is a type of wheat. If you need to avoid gluten, please do not use this recipe: http://www.celiac.ca/EnglishCCA/egfdiet2.html#avoid
see 5 more reviews
Tweaks
-
This is not gluten free -
I made this bread using spelt that I ground myself using a Vitamix. I used the recommended amount of water but the bread was short of flour in this case. I tried adding 1/3 cup more flour. Instead of using xantham gum or guar gum I ground I teaspoon Chia seeds and the bread was not too crumbly.
-
This is a great recipe. Very versitile. Although, I use 2 cups of water and 1 tsp of salt. I also use guar gum instead of the xanthan gum.
