Graham Flour

Graham flour is a type of whole wheat flour named after the American dietary reformer Sylvester Graham, who promoted healthy eating in the 19th century. Unlike white flour, it contains coarsely ground wheat bran and germ, giving it a distinctive nutty flavour, darker colour and higher fibre content. It is used for baking wholegrain bread, biscuits, porridge and pancakes. The most iconic product made with it is the Graham cracker, beloved in the United States. Graham flour has a lower glycaemic index than white flour, making it popular in health-conscious diets. It can be combined with plain flour for better baking results.