Graham Flour Substitute

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"I've been wanting to make graham crackers from scratch and I believe the recipes I have found call for whole wheat flour. Not surprising since I don't see graham flour sold in the stores! You might want to reduce the oil/butter in whatever recipe you are trying because the wheat germ will add that. I found this "recipe" in wikipedia. The following was taken from that entry: "Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform. Rather than simply grinding the whole grain wheat kernel (bran, 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.""

Original recipe yields 2 servings


  • Serving Size: 1 (52.9 g)
  • Calories 212.7
  • Total Fat - 4.7 g
  • Saturated Fat - 0.9 g
  • Cholesterol - 0 mg
  • Sodium - 53.3 mg
  • Total Carbohydrate - 37.5 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.1 g
  • Protein - 4.9 g
  • Calcium - 9 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine all ingredients and use in place of graham flour.

Tips & Variations

No special items needed.

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