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Graham Flour



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.

Cooking Tips

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.

Substitutes

Whole wheat (wholemeal) flour

Equivalents

1 pound Graham Flour = 450g = 3 1/3 cups, stirred with a fork or shaken (can't be sifted).

Storage Hints

Store in sealed container in fridge for 3 months or freeze for 6.

History Notes

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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Also called:

Grahammehl (German)

See also:

Wheat Flour

All-Purpose Flour; Baker's Flour; Bread Flour; Bromated Flour; Cake Flour; Chapati Flour; Durum Flour; Farina; Farine de Froment; Gluten Flour; Graham Flour; Instant Flour; Matzo Meal; Pastry Flour; Plain Flour; Self-Rising Cake Flour; Self-Rising Flour; Semolina; Sooji; Sprouted Wheat Flour; Stone-Ground Whole Wheat Flour; Wheat Flour; Whole Durum Flour; Whole Wheat Flour

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