A Culinary Experiment With the Food Nanny’s Kamut Flour

I like to think I’m fairly capable in most areas of life. I can pull together a fully themed birthday party in under an hour, sew custom Halloween costumes with minimal panic, and—much to my own surprise—carry an entire couch up a flight of stairs if the price is right.

I’ve even mastered the elite parenting skill of changing a full diaper using only one wet wipe. Efficiency at its finest.

 

The list of hidden talents goes on. But if I’m going to be completely honest, there is one domestic art I have yet to conquer: baking. 

 

Here’s the thing: I love baked goods. Truly, deeply love them. I am the first in line at any gathering where food is involved, and if there’s a bakery section nearby, you can safely assume I’ve already been there. I’ve even been known to swing by the grocery store bakery before starting my shopping—because if I’m going to tackle a task I dread, I might as well be properly fueled.

But after years of debilitating migraines, countless doctor appointments, and more medications than I care to remember, I found myself at a crossroads. Desperate for relief and running out of options, I reluctantly decided it was time to try going gluten free.

Cue the collective gasp. And yes… the sobbing.

For someone whose love language is warm bread and flaky pastries, this felt less like a dietary adjustment and more like a full blown breakup. But when you are searching for answers—and relief—you become willing to try things you once swore you never would.

Even if it means walking past the bakery aisle without making eye contact.

And then something interesting happened.

At Trove, we recently began a mission to source what we truly believe is the best flour on the market: The Food Nanny’s Ancient Grain Kamut Flour. Now, let’s be clear—this flour does contain gluten. But as I began reading and researching, I discovered that many people with gluten sensitivities report being able to tolerate it well.

Why? Because Kamut is not your average modern flour.

This ancient grain brings back much of what today’s highly processed flours are missing—higher protein content, richer nutrients, and yes… actual flavor. The kind of flavor that reminds you what bread is supposed to taste like. And perhaps most compelling of all, it is not ultra processed the way conventional flours are today.

I am not saying it is the answer for everyone. But I am saying that for those of us who thought our relationship with bread was over, this feels like a very hopeful conversation.

So without further ado, let’s get baking.

Ingredients:

• 2 Tablespoons active dry yeast

• 3 cups warm water (105°–115°)

• ⅔ cup honey, divided

• 7 cups White KAMUT® flour, divided

• 3½ Tablespoons melted butter or olive oil

• 1 Tablespoon French gray coarse salt

Instructions:

1. First prepare a sponge. In a large bowl, mix together yeast, warm water, ⅓ cup honey and 4 cups flour. Cover and let rest for 20–30 minutes (until double in size) in a warm, draft-free place.
2. Add 2½ more cups flour along with ⅓ cup more honey, the melted butter or olive oil and salt. Mix well. Knead for at least 5 minutes. Add the last ½ cup flour if dough seems too sticky, 1 Tablespoon at a time. Grease bowl, place dough in bowl and cover. Let rise for 30 minutes (until double in size) in a warm, draft-free place.
3. Preheat oven to 400°. Spray pans generously. Use six 6 × 3½ inch mini pans (or close to that size), three 8½ × 5 inch pans or two 9 × 5¾ inch pans. Punch down to remove air bubbles. Divide evenly and place in greased pans. Cover and let rise until double.
4. Place pans inside the oven when dough is ready. Turn the temperature down to 350° and bake loaves: 30 minutes for large, 25–30 for medium and 17–18 for minis. Loaves are done when the bottom of the bread is light brown. You can tilt the hot pan just enough to check the bottom. Do not overbake.
5. When done, immediately invert bread pans and place on a cooling rack. If desired, brush loaves with butter.

I followed these instructions like my life depended on it, determined to get a finished product worthy of a five star bakery. I even saved a bit of the dough for a pan of cinnamon rolls, which are my favorite and most missed treat of all. Once everything was prepared, I slipped it all into the oven and held my breath.

Seventeen minutes later, I said a small prayer and pulled open the oven door, bracing myself for disappointment and hoping for at least something vaguely edible. Instead, I was met with five loaves of bread and a bubbling pan of perfectly golden cinnamon rolls, looking like they belonged on the cover of a cookbook I definitely don’t own.

I’ll be honest: if someone with actual kitchen experience had made these, they probably would have tasted better. But in that moment, I didn’t care. I was absurdly, unapologetically proud. That first bite was one of the most glorious bites of bread to ever cross the threshold of my lips. I made this.

Then came the real test.

I woke up the next morning at 5:30 a.m. and immediately noticed something—it didn’t feel like a steel-toed boot was repeatedly kicking me in the skull. My feet weren’t aching. My skin didn’t feel like it was on fire. I dragged myself to the mirror, half expecting the usual swollen face staring back.

Nothing.

Could this actually be the answer so many of us have been searching for?

Now, I want to be very clear: this bread isn’t labeled gluten free. But some studies suggest certain people can tolerate it better, and this is my first real trial. I don’t know what the next few days will bring, and I’m not declaring victory just yet. I’ll keep paying attention, keep testing, and keep sharing what happens.

But for the first time in a while, it feels hopeful.

Until next time friends!