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— Sue Belair, WI
Pleasant Hill Grain Baking Glossary
Kamut® – A variety of wheat. Kamut is at least twice as large as the grain from the common wheat variety; it has a strong sweet nutty flavor and contains about 30% more protein than common wheat, but less fiber. Compared to common wheat, Kamut is also higher in its vitamin E, Thiamin, Riboflavin, phosphorus, magnesium, zinc, pantothenic acid, copper and complex carbohydrate content. Originally grown in Egypt, Kamut is relatively new to North American cultivation. Some people who have an allergic reaction to common wheat are able to eat Kamut. The versatility of Kamut makes substituting it in place of hard or soft wheat and durum wheat simple. Kamut is only grown organically. (See our non-GMO organic Kamut®.)
Kidney Beans – A bean shaped like a kidney. Kidney beans, like most other beans, are high in fiber content which prevents blood sugar levels from spiking just after consuming. Kidney beans are an excellent source of insoluble fiber as well as insoluble fiber, magnesium and the trace mineral molybdenum. For speed in preparing, as well as better digestibility it is best to soak beans before cooking. Throwing out the soaking water will mean throwing out some good nutrients, but it may be worth it when weighed against the unwanted substances in the soaker water. Up to 33% of the raffinose and up to 20% of the stachyose are removed by throwing out the soaking water—both of which cause flatulence. (See our non-GMO kidney beans.)
Knead – The process of developing gluten in bread dough and bringing the dough altogether into a cohesive mass. Kneading may be done in a stand mixer with paddles or dough hook, working by hand on a countertop by folding, pressing and stretching, with an automatic bread maker machine, or with a food processor. Kneading is sufficiently accomplished when the windowpane test is passed.
Kneading Mixer – (See Stand Mixer.)