Kamut flour
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SuffolkSally
Posts: 964 Member
Has anyone baked with this? I'd like to make a wholemeal version of English crumpets, and it's been suggested that I try using this. Apparently it could give the lightness needed, but I also hear it doesn't behave quite like regular flour when cooking (different starchiness). So I'd be very interested in anyone's experiments and lessons, bafore I invest in a bag!
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