Graham flour Graham flour Graham flour is a type of coarse-ground whole wheat flour named after Sylvester Graham. It is similar to conventional whole wheat flour in that both are made from the whole grain, but graham flour is ground more coarsely and is not sifted during milling (i.e. unbolted). A report from 1913 claimed that bread made from graham flour had a protein content of 12.1% – only slightly less than white wheat flour and essentially the same as whole wheat flour. Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet
Flour a constituent of bread in central Europe. Cereal flour consists either of the endosperm, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). "Meal" is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. For example, the word "cornmeal" often connotes a grittier texture whereas "corn flour" connotes fine powder, although there is no codified dividing line. The English word "flour" is originally a variant of the word "flower" and both words derive from the Old French "fleur" or "flour", which