Graham flour is a type of whole wheat flour named after by Presbyterian minister Rev. Sylvester Graham, an early advocate for dietary reform. According to the "Larousse Gastronomique", Graham despised processed white flour and believed that bran was the cure-all to the bad eating habits of his compatriots.

Rather than simply grinding the whole grain (bran, germ, and endosperm) wheat kernel, the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well. Graham flour is used to make graham crackers and pie crusts, among other things.

Graham flour is not available in all countries. A fully correct substitute would be to mix the appropriate amounts of white flour, wheat bran, and wheat germ. Plain whole wheat flour can also be used as a substitute, but the texture would be different from graham flour.

External links

• Information on Graham Flour and recipes

Flour

Grahamsmjöl