Kamut Flour | Gluten Sensitivity

When Gluten Makes You Miserable (But You Still Love Bread)

If you’re like me — sensitive to gluten but not officially diagnosed with celiac — you know the struggle. One slice of regular bread and it’s game over: bloating, fatigue, abdominal pain, and sometimes even worse. For years, I thought I’d have to give up the joy of homemade sourdough altogether.

My Solution: 100% Organic Kamut Flour (click on picture above to shop)

Then I discovered Kamut, an ancient grain that changed everything. It’s a pure strain wheat that has never been genetically modified, and it’s packed with nutrients, flavor, and that perfect chewy texture we all love in artisan loaves. Most importantly, it’s known for its digestibility, which makes it a wonderful option for anyone with gluten sensitivity.

I now bake all of my sourdough loaves with 100% organic Kamut flour, and I can actually enjoy a little without the usual side effects. The flavor is rich, slightly nutty, and the texture? Absolute perfection.

My Personal Proof

Here’s what I’ve noticed: if I eat conventional bread, I immediately experience diarrhea, abdominal pain, bloating, and extreme fatigue. But when I enjoy a small slice of my homemade Kamut sourdough? None of those symptoms appear. My body just feels… happy.

Kamut truly has the best of everything — taste, texture, and incredible flexibility. It’s become my go-to for everything from rustic loaves to weekend pancakes.

If you’ve been missing bread but can’t handle modern wheat, Kamut might be worth a try. I buy mine here →Kamut Flour, and it’s the only flour I use in my sourdough now.