Side-by-side comparison
Emmer Flour (Farro) vs Khorasan (Kamut) Flour
| Emmer Flour (Farro) | Khorasan (Kamut) Flour | |
|---|---|---|
| Protein | 13.00–15.00% | 13.50–15.00% |
| Absorption (× bread flour) | 0.950 | 0.970 |
| Hydration range | 65–75% | 60–70% |
| Category | ancient-grain | ancient-grain |
| Ash % | 1.20 | 1.40 |
Emmer Flour (Farro)
Emmer (Triticum dicoccum, known as farro medio in Italy) is an ancient hulled wheat, intermediate between einkorn and modern wheat in gluten behavior. Absorption is 5% less than bread flour. Flavor is nutty and earthy, more robust than spelt but gentler than whole wheat. Jovial Foods and Central Milling both offer emmer. Use at 25-50% in blends for complex flavor profiles. Popular in Tuscan-style hearth breads and rustic Italian loaves. Supports hydration up to 75% but no higher.
Khorasan (Kamut) Flour
Khorasan (trademarked as Kamut when certified organic) is an ancient wheat variety with kernels roughly 2x the size of modern wheat. High protein (13.5-15%) and distinctive buttery-nutty flavor. Absorption is 3% less than bread flour. Popular in Pacific Northwest sourdough scene — Central Milling and Kamut International's Montana-grown grain are the US reference sources. Use at 25-50% in blends; supports hydration up to 70%. People with modern-wheat sensitivities often tolerate khorasan (not celiac-safe).
Substitution math
When substituting Emmer Flour (Farro) for Khorasan (Kamut) Flour in a recipe, adjust hydration by about 2% — reduce water because Emmer Flour (Farro) absorbs less than Khorasan (Kamut) Flour.