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 ⅓ 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.

Other names

German: Grahammehl

This page first published: Sep 7, 2002 · Updated: Jun 19, 2018.

This web site generates income from affiliated links and ads at no cost to you to fund continued research · Information on this site is Copyright © 2025· Feel free to cite correctly, but copying whole pages for your website is content theft and will be DCMA'd.