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Graham Flour


Graham flour is a form of whole wheat flour made by grinding the endosperm of winter wheat into a fine powder. Both the bran and the germ is mixed back in so the final mixture is, sweet, nutty flavored coarse flour. Depending on the manufacture sometimes the amount of wheat germ is reduced because of the high oil content which makes the flour go rancid faster. Graham flour is named after Sylvester Graham, a health food enthusiast from the 1800's. See the read more link for additional history.
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Substitute for graham flour

Whole wheat flour in equal amounts.

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