Graham flour
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'''Graham flour''' is a type of [[whole wheat flour]] named after the American Presbyterian minister [[Sylvester Graham|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.
Rather than simply grinding the [[whole grain]] wheat kernel ([[bran]], [[cereal germ|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 cracker]]s and [[pie]] crusts, among other things.
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 [[cereal germ|germ]] in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass<ref>{{cite web | url = http://www.smallgrains.org/WHFACTS/kernel.htm |title = The Kernel of Wheat | accessdate = 2007-11-11 |publisher = Minnesota Association of Wheat Growers }}</ref>. For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.
Plain whole wheat flour can also be used as a substitute in recipes, but the texture of the resulting baked goods will be different than if graham flour had been used.
==External links==
*[http://homecooking.about.com/cs/specificfood/a/graham.htm/ Information on Graham Flour and recipes]
==References==
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[[Category:Flour]]
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