Graham flour

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Contents 1 About Graham flour 2 Production of Graham flour 3 Buying Graham flour 3.1 Graham flour Variations 4 Preparing Graham flour 5 Cooking Graham flour 6 Storing Graham flour 7 Graham flour Nutrition 7.1 Graham flour Nutritional Research 8 Graham flour Recipes 8.1 Graham flour Related Recipes

About Graham flour

Wikipedia Article About Graham flour on Wikipedia

Graham flour is a type of whole wheat flour named after Sylvester Graham, an early advocate for dietary reform. 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 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.

Production of Graham flour

Buying Graham flour

Graham flour Variations

Preparing Graham flour

Cooking Graham flour

Storing Graham flour

Graham flour Nutrition

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Graham flour Nutritional Research

Graham flour Recipes

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Graham flour Related Recipes

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