Graham Flour


A wheat flour made by separating the different components of the wheat kernel, grinding them individually, and mixing the resulting flours. The endosperm is finely ground, while the germ and bran are coarsely ground. Sylvester Graham, for which the flour is named, was an American minister and health proponent who believed that bran was a necessary dietary component.


Translations: Graham Milti, Graham miltai, Graham Faina, Graham brašno, Graham Bột, Mąka Graham, Graham Meel, ग्रैहम आटा, Graham Farinha, Грэм Мука, Graham Αλεύρι, غراهام طحين, 그레이엄 밀가루, Graham mouka, Graham Tepung, 格雷厄姆面粉, Farina de Graham, Graham Moka, Graham múka, Graham Farina, גרהם קמח, GRAHAMSMJÖL, Грахам брашно, グラハム粉, Graham-Mehl, Graham Mel, Harina de Graham, Грем Борошно, Grahamjauhoja, Греъм брашно

Tasting Notes

Substitutes: 84 g (~2/3 cup) white flour, 15 g (~1/3 cup) wheat bran, And 2.5 g (1.5 teaspoons) wheat germ.


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