This is always organic and has the bran and germ sifted out to leave a delicious white flour that can be used as an all purpose flour with the benefits of the ancient grain. It contains a high mineral concentration especially in selenium, zinc, and magnesium with 20-40% more protein compared to modern-day wheat. It has a higher lipid to carbohydrate ratio, which means the grain produces greater energy and has a natural sweetness to counterbalance the occasional bitterness present in traditional wheat. Even though this wheat variety contains gluten, it has been found to be more easily digestible by people who may have slight allergic tendencies. If you are allergic or sensitive to traditional wheat, this may be an acceptable alternative, but do check with your doctor first before you try it. Kamut’s flavor, performance and nutritional attributes make it excellent for breads, pasta, cookies, crackers, pastries, waffles and pancakes.