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