- People who are sensitive to gluten typically digest food made out of Kamut flour with no problem. Reason being that over the last 100 years we've (biotech companies) been hybridizing and cross pollinating wheat at a rate faster than our (human) digestive systems have been evolving, resulting in more and more people having problems digesting wheat. Kamut is an ancient heirloom grain that has never been hybridized or cross pollinated. Its the exact same grain as people were using 4000 years ago in Mesopotamia and is always grown organically.
- I've never considered gluten to be a problem for me but when I eat our pizza made with 100% Kamut flour I feel full but without the bloating that I typically experience when I eat a bunch of pizza. Until now I'd always thought that was a result of the cheese but as we were crafting this dough over the last 18 months we did a lot of side by side tests using other flours and the physical reaction to dough not made with Kamut was almost immediate and very obvious.
- Over 300 pizzerias in Italy are making dough using Kamut and we're officially the first one in the United States to use it for pizza.
- Finally, but most importantly, our dough made with Kamut tastes just the way we want it to (amazingly). If we didn't believe this was the absolute best tasting crust we could make we would have used a different flour (and we've tried a lot of recipes with many control groups and many flours).
Officially the first Pizzeria in America doing this
It should be known that we're making our dough using 100% Kamut® flour. There's a lot of really great and scientific info on their site and in this press release, but I'm just going to quickly explain why I think its important for Slicetruck.