Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham, an early advocate for dietary reform. According to the Larousse Gastronomique, Graham despised processed white flour and believed that bran was the cure-all for the bad eating habits of his compatriots. Whole wheat flour is a powdery substance derived by grinding or mashing the entire wheat berry. ... Sylvester Graham (July 5, 1794 - September 11, 1851) was born in Suffield, Connecticut, and was ordained in 1826 as a Presbyterian minister. ...

Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour 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 and keeps well. Graham flour is used to make graham crackers and pie crusts, among other things. Whole grains are cereal grains which retain the bran and germ as well as the endosperm, in contrast to refined grains which retain only the endosperm. ... wheat bran Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. ... The germ is the heart of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. ... Endosperm is a triploid tissue (containing three sets of chromosomes) found in the seeds of flowering plants. ... An ingredient used in many foods, flour is a fine powder made from grain or other starchy food sources. ... The graham cracker was developed in nineteenth century America by Presbyterian minister Rev. ... This article is about the baked good, for other uses see Pie (disambiguation). ...

Graham flour is not available in all countries. A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Plain whole wheat flour can also be used as a substitute in recipes, but the resulting baked good's texture will be different than if graham flour had been used.

External links

• Information on Graham Flour and recipes