Organic KAMUT Khorasan Wheat Flour, 2 Pounds - Stone Ground Powder, 100% Whole Grain Meal, Non-GMO, Bulk - by Food to Live

Certified Organic Kamut Flour (Non-GMO, Bulk)What Is Kamut Flour Made From?Organic kamut flour is made from kamut, also known as Khorasan wheat. It's a very special grain that comes from Iran. For centuries it has been consigned to history, but not it made a return. As people look for more nutritious and healthier alternatives to staple products, organic kamut flour gains more prominence. It certainly is more beneficial because of its sweet, nutty taste and a higherut flour gains more prominence. It certainly is more beneficial because of its sweet, nutty taste and a higher nutrient content.Organic kamut grain is very similar to regular wheat, although its seeds are larger. It's an actual ancestor of wheat but it was forgotten for a very long time. An American airman is responsible for its return to the market. In 1949, when he was in Egypt, he mailed these grains to his family in Montana. The legend has it that he picked up the seeds found in a tomb of an ancient pharaoh.The Egyptians buried their kings with everything they might need in the afterlife, including the best foods available. The seeds were waiting in the tomb for millennia until they got to grow again.Of course, that might just be a romanticized version of the actual story. However, the truth is that today, every American can enjoy Organic Kamut Flour from Food To Live. Today this grain remains quite rare. It's mainly cultivated in Europe and the Khorasan province of Iran. It's also grown in Montana, US and the seeds even made their way to Australia.Food To Live Ground Organic Kamut Flour for YouFood To Live Organic Kamut Flour is a product relentlessly tested for quality. We guarantee that this flour is completely non-GMO and free of any toxins. The Food To Live facility and procedures comply with the strict USDA guidelines for organic food manufacturers. Both are inspected regularly to ensure the quality of all our products. read more