Kamut is a recently rediscovered variety of wheat that is gaining popularity as an alternative for modern wheat. Kamut is actually a brand name of organic khorasan wheat, which is a relative of duram wheat. It is a high protein grain that is also particularly high in selenium and lipids. It’s best for baking bread or making pasta, but many who are wheat-sensitive use it for pastries as well. Like spelt, Kamut contains gluten but can be tolerated by some people who have wheat sensitivities.