About Graham flour Edit
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.
Whole-wheat flour that is slightly coarser than regular grind. It was developed by Rev. Sylvester Graham, a Connecticut cleric, who was one of the early leaders in health food advocacy.