Definition

1. Noun:
   • A type of flour produced by milling the entire wheat kernel, including the bran, germ, and endosperm. It is a coarse, unbolted flour, meaning it is not sifted to remove the bran and germ. In British English, the equivalent term is "wholemeal flour."

Usage

• Graham flour is used specifically in baking to add a nutty flavor, dense texture, and increased nutritional value to breads, crackers, and other baked goods. It is a key ingredient in traditional graham crackers.

Examples

• The recipe for authentic graham crackers calls for graham flour to achieve the correct texture and taste.
• For a healthier loaf, substitute half of the white flour in your bread recipe with graham flour.
• This bread is made with 100% graham flour, giving it a rich, hearty flavor.

Advanced Usage

• The term originates from Sylvester Graham, a 19th-century dietary reformer who advocated for the use of whole wheat flour.
• In modern labeling, products labeled as "graham flour" in the United States must conform to a standard of identity, ensuring it contains all parts of the wheat berry.

Variants and Related Words

• Whole wheat flour: A very similar product; sometimes used interchangeably, though "whole wheat flour" may be more finely ground.
• Wholemeal flour (British English): The direct British equivalent of graham flour.
• Stone-ground flour: Refers to the milling method, which can be applied to graham flour or other types.

Synonyms

• Whole wheat flour
• Wholemeal flour (UK)

Notes on Different Meanings

• Graham flour refers specifically to the unsifted, coarse whole wheat flour. It is not synonymous with generic "wheat flour," which can refer to refined white flour made from wheat.
• The related term "graham cracker" is a specific product (a slightly sweet cracker) historically made with graham flour.

Noun

1. flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)