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Awesome 100% KAMUT Bread

My wife is gluten sensitive so she was trying some gluten free breads and they are nasty and go bad fast. I was able to make some gluten free breads from scratch but they are not as good as real bread. One night I made up some experimental kamut bread (using whole grain kamut flour that I milled my self in the WonderMill grain mill) and she had some and it did not cause her issues like other wheat products did, spelt grain and Kamut grain still have gluten in them but they are much easier to digest than regular wheat. So I decided I needed to develop a really good kamut bread so my wife could have some real bread that is easy on her tummy.

I have used kamut grain a lot in the past but not much for breads. One problem I have had with spelt grain and Kamut grain is that the bread dough has less gluten than regular wheat so it tends to not rise as well and is prone to collapse. It can also tends to come out very dense, which is OK but not ideal.

I have found that using a narrow bread pan helps in supporting the frame of the rising bread better than the regular shape of bread pans commonly found at stores. The narrow width keeps the bread from collapsing while rising and it seems to rise better, giving you a better crumb in the finished bread. I also found that it helps in cooking the bread more evenly through to the middle if the pan is narrower.

I also like dark color bread pans better as well since they conduct heat fast and don’t take long to get hot. Do not use glass bread pans, they will fail you.

Get a good bread pan, it will make a big difference in your bread, especially whole grain breads. The bread pans I now use is the Norpro 8 inch bread pans as shown in the photo to the right. This pan is narrow, dark, a nice non-stick beveled sides, and is a great price too.

After quite a few experiments while my wife was on vacation in California I got the kamut bread close to the way I wanted it to turn out and got it nailed down over Thanksgiving vacation. My little 8 year old enjoyed eating all the experimental bread with me, especially with our homemade peach jam.

So here is the recipe for two 1 1/2 pound loves of 100% KAMUT grain bread, with no added dough enhancers or added gluten.

KAMUT Bread Recipe:


  • 2 cups hot water
  • 1/3 oil (I use vegetable oil)
  • 2 tablespoons agave (honey or sugar will work too)
  • 2 teaspoons salt
  • 1 egg
  • 5 cups KAMUT flour (fresh ground in the WonderMill Grain Mill)
  • 2 teaspoons yeast (I like Saf yeast)


Add water, shortening, sugar, and salt to the WonderMix mixer bowl.

Add 3 cups of the flour to the mixer bowl and sprinkle the yeast on top of the flour.

Add the egg on top of the flour.

Turn on the mixer and add the remaining flour (you may need a little more or a little less than 5 cups).

Mix for 5-6 minutes, just until the dough looks good.

Remove from mixer and place in a oiled container to let rise for 1 hour.

Punch down dough and form 3 loaves and place in 1 pound bread pans.

Pre-heat oven to 375 degrees while the dough rises in bread pans for about 30 minutes.

Put bread in the oven and reduce heat to 350 degrees.

Bake for 26 minutes.

Remove from bread pan and let cool for at least 15 minutes (1 hour for best results but we all know how hard it is to resist bread right out of the oven).

*NOTE: you can use this dough recipe for rolls if you cut the KAMUT flour down to 4 1/5 cups so it is a stickier dough, which is better for rolls.

My Kitchen Mixer
I use the WonderMix Revolution kitchen mixer for all my breads, it does an excellent job developing the dough’s gluten for a silky smooth elastic dough. For batches of dough smaller than 5 loaves I like to use the dough divider attachment, I do spray it with oil before I put it on the mixer so it works much better instead of dough sticking to it.

How to grind your own kamut flour
I use the WonderMill electric grain mill for all my grain grinding, it does the job fast and it has a top brand motor in it that will last and perform. It is so awesome to pour 5 cups of grain in the WonderMill and it is done in a minute or so, and the flour is so fine and perfect.

Pumpkin French Toast Recipe w/ Buttermilk Syrup

Pumpkin french toast with buttermilk syrup tastes so good it is to die for, and if you eat it to often you might just do that. I love it when I make something and my picky 9 year old daughter (who is harder to feed than my autistic son at times) thinks it is the best thing she ever ate. I know it’s not healthy but hey, I got the major thumbs up from the little twerp and sometimes that is worth it.

Pumpkin French Toast recipe

You all know I am a PUMPKIN FREAK and this recipe makes a great addition to my pumpkin recipes but one thing that makes this recipe even better is using Italian bread (or even french bread) instead of loaf bread. You do not want an Italian bread with a very hard crust, you want one with a softer crust.

Italian bread just makes the flavor and texture over the top. I get a pre-sliced Italian Round bread from Fred Meyer. The other great thing about this bread is the slices are super wide so it makes a french toast slab that looks awesome and is big enough that my little ones only need one slice to fill them up. If you don’t want to be super cool well then just use plain old loaf bread blah blah blah. Why would you want a just a slice of french toast when you can have a slab of it?

You can use regular syrup with Pumpkin French Toast but buttermilk syrup (see recipe below) is going to make this dish OVER-THE-TOP, seriously SO GOOD!!!

OK, now stop reading my BLAH BLAH BLAH and start making this amazing french toast…

Pumpkin French Toast Recipe

11-15 slices of bread
3 eggs
2/3 cup Pumpkin Puree
2 Tbsp sugar
2 tsp Vanilla
2 tsp cinnamon
2/3 cup milk


  1. Add eggs, pumpkin puree, sugar, and cinnamon to a mixing bowl and whip together.
  2. Add milk and vanilla and whip thoroughly.
  3. Pre-heat pancake griddle to 350 degrees (or heat pan on medium heat for stove top).
  4. Dip each side of the bread in the mixture letting it soak in a bit.
  5. Cook on griddle for 4 minutes each side.
  6. Repeat and eat.
  7. Optionally garnish it with a sprinkle of powdered sugar or some whip cream if desired.

Buttermilk Syrup Recipe

1 3/4 cups sugar
1/2 cup butter (1 stick)
1 cup buttermilk
1 tsp baking soda
1 tsp vanilla


  1. In a large sauce pan on medium heat and add sugar, butter, buttermilk, and baking soda.
  2. Continuously stir mixture until it starts to boil and foam up to 3 times its volume (hence the larger sauce pan).
  3. Bring it to a boil for 2 minutes, continuously stirring the whole time.
  4. Remove from heat and add vanilla and stir it in.
  5. Ready to serve.

Pumpkin French Toast recipe with Buttermilk syrup

If eat gluten free you can still do pumpkin french toast. In fact it is one of the best ways to enjoy those blah tasting rice breads you buy at the stores, coat them with pumpkin french toast goodness and you will forget it’s gluten free.

Reheating French Toast
One great thing about french toast is that they make great leftover snacks for other days. Just put them in a toaster and the out side will come out nicely toasted and the inside will be warm and tender, way better than left over waffles and pancakes.