Khorasan wheat

Khorasan wheat is notable for gluten, FODMAPs, oligosaccharides and oxalates. Clear on histamine, tyramine, salicylate, sucrose, lactose, sorbitol, fructose and nickel.

Yes — khorasan wheat is high in gluten. Khorasan - sold as kamut - is a wheat, and Regulation 1169/2011 names it explicitly alongside spelt for that reason. It is marketed as an ancient grain that is easier to digest, and measurement does not support a meaningful difference in gluten. For coeliac disease it is wheat.

Khorasan wheat contains only low levels of FODMAPs. Khorasan is an ancient wheat and no lower in fructan than the modern one - the age of a variety is not a property this axis responds to. It was not measured in the survey behind these grain figures, so the level follows durum and bread wheat rather than a number of its own.

Khorasan wheat contains only low levels of oligosaccharides. Khorasan wheat is sold as an ancient grain that is easier to digest, and measurement does not support a large difference in fructan from modern wheat. It is wheat, and the level reflects a serving small enough to stay low rather than a property of the species.

Khorasan wheat contains only low levels of oxalates. Khorasan wheat is sold as a wholegrain almost without exception — being unrefined is what it is bought for — so the bran that carries the oxalate is still in the flour. That is the opposite of durum, which reaches the shelf as semolina with the bran already gone. Amounts vary by brand and recipe, so always check the label of the exact product.