So you heard me talking about Kamut flour. When I plugged it into Weight Watchers, it is logging in much like whole wheat flour would. That stinks! Then I began second guessing myself as to why I spent a bit more money on flour that would 'act' much like whole wheat flour that I can buy in the store.
So, I have done a little research. You can find great info about it on the Kamut Brand site. It is apparently good for helping produce energy. It is considered a "high energy wheat" and a "valuable addition to your diet." Hmm...time will tell. The test will be ON! Here is more information from Montana Flour & Grains.
Out of the sites that I checked out, the Versagrain was the best. They talked about what it tastes like, has an interesting 'back' story on Kamut flour, and also has a couple of recipes! Bonus! I know that I can substitute the Kamut flour for wheat in whatever I bake, but I'm still curious. I'm just about out of the last batch of low carb bread that I made. Then I'll be giving it whirl!
If all goes well, I'll post about the differences. I find myself kind of nerdy to be giddy about flour.