Graham Flour is a whole wheat flour that is ground just a little more coarsely than usual. The endosperm of the wheat is separated from the rest of the wheat kernel, finely ground, then the bran and germ are added back in, then mixed. Some commercial varieties actually remove a good deal of the wheat germ now, in order to prolong shelf life as oil in the wheat germ causes it to go rancid quite quickly.
The flavour is nutty and slightly sweet.
Graham Wafers, as well as Grape Nuts cereal and some granolas are made with Graham Flour.
Don't sift the flour. If you swap in Graham Flour for some white flour in bread or other baking recipes, you may need to cook it a bit longer as the baked good will be denser.
Whole wheat (wholemeal) flour
1 pound Graham Flour = 450g = 3 1/3 cups, stirred with a fork or shaken (can't be sifted).
Store in sealed container in fridge for 3 months or freeze for 6.
Graham Flour was invented by Sylvester Graham (1794–1851). His hope was that it would be better for people than white flour.
See separate entry on Sylvester Graham.
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