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Step 1
Add three parts water to one part kamut. Bring it to a boil and add a pinch or two of salt. Reduce the heat and allow the mixture to simmer until tender, at least 1 1/2 hours.
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Step 2
Soak kamut kernels overnight. With this method, the kernels should be tender after only 30 to 40 minutes of cooking.
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Step 3
Make kamut flakes by heating the whole kernels and pressing them flat. Add two parts water to one part kamut and bring to a boil. Simmer for 15 to 18 minutes and remove from the heat. Stir thoroughly and add milk.
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Step 4
Use kamut flour for a sweet, nutty, buttery flavor. The texture is more coarse than regular flour and is similar to corn meal. Kamut flour can be used in many baked good goods but sometimes needs to be mixed with barley, oat, spelt or wheat flour.
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Step 5
Mix kamut with other grains, especially for soups and casseroles. The kernels are two to three times larger than other wheat kernels and chewier.
