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Graham flour - whole grain baking

Graham flour is a type of whole wheat flour named after physician Sylvester Graham. It has a specific texture with finely ground endosperm and coarser bran. It features a pronounced nutty flavor. Used for baking bread, rolls, and cookies. Rich in fiber and B vitamins.

Graham flour - whole grain baking
  • Named after American physician Sylvester Graham.
  • Has finely ground endosperm with coarser bran and germ.
  • Features a pronounced nutty flavor.
  • Rich in fiber and B vitamins.
High Fiber Recipes

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Cereals Containing Gluten

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Nutritional values (100 g of product contains)

Energy
332 kcal
17 %
Proteins
10 g
19 %
Fats
2 g
3 %
Carbohydrates
74 g
29 %
Fiber
13 g
52 %
Salt
8 mg
< 1 %
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