Graham Flour

Graham Flour– has about 12% protein. Named after Sylvester Graham in the late 1700’s he did not like to compromise the nutrients such as in the process of milling wheat for flour. The difference with graham flour from other wheat flours is the way it is milled. Rather than grinding the whole grain kernel (which is composed of the bran, germ and endosperm) the bran and the germ are ground separately and then mixed back together. This resulting flour is one of a course texture and is used mainly in making Graham Crackers. This is a rare ingredient for most to find, as many markets do not carry it. For those who cannot find it you can simply combine 2/3 cup white flour, 1/3 cup wheat bran, 1 1/2 teaspoons wheat germ to make 1 cup of graham flour.
**for most of my recipes here though, we are going for the unique taste that graham products impart, so you can substitute graham cracker crumbs if you prefer.

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