Kamut, why bother with it? If a person is going to go to the trouble to bake themselves, to avoid problems with objectionable hybridized wheat, they would be wise in simply using gluten-free flour (Kamut is NOT gluten free) to also avoid gluten. Kamut is still a relative of modern wheat.

The "brand name" symbol after the name doesn't change that - it has gluten, and can further sensitize people who already are on their way to getting overloaded with gluten.

Sometimes I wonder who is "selling" us Kamut.