1/16/2013 04:02:00 PM

Flour Power: Williamsburg's Monk Bar Gives You Three Doughy Options

Can't you just smell the kamut?
On a recent visit to the new Monk Bar & Pizzeria in Williamsburg, we noticed a few options for the flour used to make the pizza dough: white, smelt and kamut. We ordered one pie made with white flour and another (seen above) made with the kamut, which our waiter informed us had less gluten.

First things first: both pies were delicious, with fresh toppings, a nicely balanced sauce and an admirable chewy-to-char ratio. And yet...we couldn't tell the differences between the crusts, even when sampled sans toppings. So either one of two things happened: the kitchen somehow goofed and didn't actually use the proper flour, or they've made the best low-gluten pizza ever. We're optimists, so we're gonna go with the latter, but gluten-averse folks should ask twice.

1 comment :

  1. It is always interesting to see where KAMUT® Brand khorasan wheat ends up - The concepts of Monk's Bar and Pizzeria and Mercado on Kent are exciting!

    Just a few notes on your review - Both spelt and KAMUT® Brand khorasan wheat DO contain gluten - however, some people find they can tolerate these grains and flours better than regular wheat (and regular flour).

    KAMUT® Brand khorasan is an organic, non-genetically modified, ancient wheat variety similar to durum. In 1990, “KAMUT” was registered as a trademark by the Quinn family in order to support organic farming and preserve the ancient khorsasan wheat variety. Under the KAMUT® Brand name, khorasan wheat must always be grown organically, never be hybridized or modified, and contain high levels of purity and nutrition. Today, Kamut International owns and has registered the KAMUT® trademark in over 40 countries, and is responsible for protection and marketing of all KAMUT® Brand khorasan wheat throughout the world.

    KAMUT® khorasan is grown on dryland certified organic farms primarily in Montana, Alberta, and Saskatchewan. The grain is prized by consumers who appreciate the grain for its high energy nutrition, easy digestibility, nutty/buttery taste, and firm texture. KAMUT® khorasan wheat is higher in protein, selenium, amino acids, and Vitamin E than most modern wheat and contains essential minerals such as magnesium and zinc. It is used as whole grain berries, whole grain flour, white flour, flakes, and puffs to make a variety of products. Some specific benefits of using KAMUT® khorasan are receiving more nutrients, protein, and taste than most commonly consumed whole wheat - plus supporting organic agriculture and helping to preserve an ancient grain.

    KAMUT® khorasan is a variety of wheat thus has gluten content. A lot of people who are not able to tolerate wheat tell us that they are able to tolerate KAMUT® khorasan wheat. KI has ongoing research to understand why – it is our theory that because KAMUT® khorasan is an ancient grain, it retains the qualities that made it desirable so many years ago.

    Please don't hesitate to visit the Kamut International website www.kamut.com or to contact me if you have further questions -

    My kind regards - Jamie

    Jamie Ryan Lockman | Regional Director – North America
    Kamut International, Ltd.
    P.O. Box 4903 | Missoula, MT 59806 | USA
    406.251.9418 phone | 406.251.9420 fax
    jamie.lockman@kamut.com | www.kamut.com