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
Rice flour which is then ground to flour. In China, rice flour, called "mǐ fěn" (米粉), is used in a variety of dishes, notably different kinds of rice noodles, like "mĭxiàn" (米线), or fried noodles "chǎo mǐ fěn" (炒米粉). In Japan, rice flour is called and is available two forms: glutinous and non-glutinous. The glutinous rice is also called sweet rice, but despite these names it is neither sweet nor does it contain gluten; the word "glutinous" is used to describe the stickiness of the rice when it is cooked. The glutinous variety called is produced from ground cooked and is used