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Khorasan wheat, also known as Kamut, does contain gluten, but its gluten structure differs slightly from that of modern wheat varieties. While Khorasan wheat gluten is less elastic than that of common wheat, it still contributes to good gluten development in baked goods.
The gluten in Khorasan wheat tends to be more easily digestible for some individuals who may experience sensitivity to gluten in modern wheat. This can make it a favorable option for those with mild gluten sensitivities or those looking for an alternative to traditional wheat products.
In baking, Khorasan wheat flour can produce bread with a slightly denser texture and a distinct nutty flavor compared to bread made with common wheat flour. However, with proper kneading and fermentation techniques, Khorasan wheat can still yield excellent bread with good rise and crumb structure.
Overall, while Khorasan wheat may not have the same gluten development properties as common wheat, it can still contribute to successful baking when used appropriately and paired with complementary ingredients and techniques.