Kamut Flour

One US cup of kamut flour weighs between 120 and 160 grams, depending on how the cup is filled and which source measured it. That range is the answer; a single number would not be. Every figure behind it is below, with the method each source used.

Also called khorasan wheat flour, khorasan flour, KAMUT flour, Kamut Khorasan flour, ancient khorasan flour.

TL;DR: Kamut flour (whole-grain khorasan wheat) shows genuine commercial variance from roughly 120 to 160 grams per cup across current producer labels, older label archives, and published recipes. ExactCups publishes a range rather than a single figure because no independent composition source resolves the discrepancy, and the difference between current Nutrition Facts labels (160 g/cup) and King Arthur's own recipe conversion (132 g/cup) is too wide to average away honestly.

Kamut is Kamut International's trademarked variety of khorasan wheat (Triticum turgidum ssp. turanicum), an ancient tetraploid wheat cultivated commercially since Bob Quinn's Montana farming operation formalized the brand in 1990. Unlike einkorn, which has one dominant US brand and tight producer convergence, kamut flour is produced under license by multiple mills — Food to Live, Grain Place Foods, Grain Brain, and Modern Mountain Baking are all current retail sources — with Bob's Red Mill previously selling their own version that appears to have been discontinued for the flour while retained for the berries. The dispersion of producers means label data varies more than for single-brand ingredients.

King Arthur Baking, which does not stock kamut flour on its ingredient weight chart, uses a 132 g/cup conversion in its published Golden Kamut Bread recipe (198 g in 1.5 cups). Kamut International's own substitution guidance — that 7/8 cup of kamut flour replaces 1 cup of wheat flour — implies roughly 137 g/cup at a modern wheat baseline of 120 g/cup. Current producer Nutrition Facts panels (Bob's Red Mill Whole Grain Stone Ground Kamut Flour, Grain Brain White Kamut Flour, both listing 40 g per 1/4 cup) sit substantially higher at 160 g/cup. An older 2012 Bob's Red Mill label version listed 30 g per 1/4 cup (120 g/cup); the shift from 30 g to 40 g may reflect FDA-driven updates to Nutrition Facts serving-size accuracy rather than a physical change in the product.

The physical reasoning behind kamut's higher density is straightforward: kamut kernels are roughly two to three times the size of modern wheat kernels with a hard, tightly packed endosperm, and stone-milling into whole-grain flour preserves more of that density than modern roller-milling of soft wheats. For comparison, Bob's Red Mill's modern whole wheat flour lists 152 g/cup on their official chart — kamut at 160 g/cup is a modest premium consistent with its heavier grain. But density this high is unusually sensitive to packing method: a lightly spooned cup of kamut flour can measure well below the label figure, while a scooped-and-packed cup can exceed it substantially. The 33% spread across sources here reflects both real physical variance and inconsistency in how producers derive their Nutrition Facts serving-size figures.

USDA Foundation Foods has no entry for kamut flour specifically. The only USDA composition data covers the whole grain berry (Wheat, KAMUT khorasan, uncooked and cooked), both from Standard Reference Legacy rather than the newer Foundation Foods program. Without an independent, method-controlled composition study for the flour, no single figure can be established as authoritative.

Practical baker recommendation: this is one of the rare cases where the label on your specific bag matters more than any published conversion. If you own Bob's Red Mill kamut flour, use 40 g per quarter cup (160 g per cup) as their current label states. If you're following a King Arthur recipe with cup-based measurements, honor their internal 132 g/cup convention. If you're substituting kamut for modern wheat in an existing recipe, Kamut International's 7/8-cup ratio (roughly 137 g/cup at a 120 g modern wheat baseline) is the closest thing to authoritative producer guidance. Weighing rather than measuring by volume matters more here than for standard flour because both the packing sensitivity and inter-label variance are unusually large.