Kamut by the company Ola Bio, low in gluten. Kamut grain is a very old variety of wheat, which most likely originates from Egypt. Kamut can be consumed raw and fits very well in muesli or fruit yogurt. The grains are also almost twice the size of traditional wheat grains. In addition to proteins and carbohydrates, it also contains B vitamins and minerals. Kamut flour can replace wheat flour in most recipes. Combine cooked kamut grain with feta cheese for a quick cold salad, or use it as a base for pilaf. Kamut grain is found in cereals and baked goods, such as crackers, cookies, and breads. It is also available in flake or flour form.