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Graham Flour

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A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour. He was specifically interested in the beneficial uses of bran in the diet and believed that bread should not be made with highly processed flour, but with whole-grain flour.

Graham flour is often confused with standard whole-wheat, but there are some differences. In Graham flour, coarsely ground flakes of bran are added and the wheat germ is usually removed to lengthen the shelf life of the flour. Graham flour is most often used in the production of graham crackers.

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Graham Flour Glossary Term - Related Content

Recipes
A perfect cookie for when you get unexpected company and would like a treat for the young ones. Graham crackers and frosting are the only thing you need on hand. The kids will love these simple cookies . . . the adults will enjoy them too.
Try making your own tortillas rather than buying them in the store. They are surprisingly easy to make and much healthier as you know everything ingredient in them.
Ingredients included in this recipe are Graham crackers, butter, oleo.
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Ingredients included in this recipe are flour minus 2 T..
Cooking Tips & Advice
Types of Wheat Flour | Types of Non-Wheat FlourImportance of Gluten | Wheat/Non-Wheat Flour Proportions Flour is the main ingredient in all types of breads. Different types of flour milled from wheat are most commonly used for making bread.
Tips - Home Flour Milling | Substitutions Tips - Home Flour Milling Amaranth Flour Amaranth seeds are very small so they are difficult to grind into flour with conventional kitchen equipment.
Nutritional Advantages | All About Gluten   Nutritional Advantages of Various Types of Flour Most types of flour are composed mainly of carbohydrates, but the quantity varies according to the type of substance used to create the flour.
Most types of flour keep well in a sealed container in a cool, dry, and dark location. The original paper packaging used for many types of flour is fine for long term storage as long as the package has not been opened.
Flour Used as a Thickening Agent | Frying | Deep-Frying | Baking   Flour Used as a Thickening Agent Flour is one of the most often used thickening agents when cooking foods such as sauces, gravies, soups, stews, and gumbos.
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