Graham Flour

Graham flour is a coarsely ground whole wheat flour named after Sylvester Graham, a 19th-century American Presbyterian minister and dietary reformer who promoted unrefined wheat flour over refined flour products.

It is milled from the entire wheat kernel, including the germ and bran, left coarse rather than sifted fine. This gives it a higher fiber and protein content than white flour, along with a slightly nutty, earthy taste distinct from the milder flavor of all-purpose or bread flour.

Graham flour is used in breads, muffins, scones, and crackers, where its coarse texture gives baked goods a heartier, more rustic crumb. It is closely related to standard whole wheat flour, differing mainly in how coarsely and unevenly it is ground.