Kamut pastry recipe

It turns out I’m one of those people who can eat kamut but not spelt or wheat. It’s sad for me because I happen to love pie and everyone knows you can’t beat a wheat based pastry.  But I’ve played around with Bob Redmill’s gluten free flour mix and tonight I made a fabulous quiche following this recipe for gluten free pastry and replaced 1 cup of flour with kamut flour. It’s fabulous. I imagine you could also replace it with spelt. My next experiment will be to make a 100% kamut based pastry. I’ll let you know how it goes.

Here’s the recipe for the pastry:

Now to make pastry:

1 1/2 cups Bob Redmill’s Gluten Free flour mix

1 cup kamut

1 teaspoon xanthan gum

1/2 teaspoon salt

1 tablespoon sugar

3/4 cup shortening

1 tablespoon vinegar

1/4 liquid egg substitute or 1 egg

4 tablespoons ice water

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3 Comments

Filed under Desserts and Cakes, Recipes

3 responses to “Kamut pastry recipe

  1. leslie

    herro,
    though it has but small amounts, kamut isn’t gluten free. the complete gluten free cookbook, by Donna Washburn and Heather Butt, has recipes for a coconut based pie crust, a chocolate walnut one, and a recipe for gingerbread crumbs, which could be pretty delish for Thanksgiving pumpkin pie…

  2. Lulla Sierra Johns

    Kamut is a more original variety of wheat along with spelt. Many people don’t have to be gluten free, they just need a form of wheat which has not been hybridized to the extent that modern day wheat has been. Today’s wheat was developed to contain high gluten, useful for much modern baking. I also can tolerate kamut so am always open to these recipes.

  3. H kaman

    Looks great. Can this dough be frozen, unbaked? I’d like to make a lot and freeze for use later.

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