CooksInfo

menu icon
search icon
×
You are here: Home / Flour / Wheat Flours / Graham Flour

Graham Flour

This page first published: · Updated: · by . Copyright © 2021 · This web site may contain affiliate links · This web site generates income via ads · Information on this site is copyrighted. Taking whole pages for your website is theft and will be DCMA'd. See re-use information.
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.

Tagged With: ,