Graham flour food shops, or directly from a flour mill that has experience making it. A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market. Graham flour is named after Sylvester Graham (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients such as germ and bran when making flour for white bread, and believed that using all of the grain in
Flour end result than unbleached wheat flour alone (cornstarch blended with all-purpose flour is commonly substituted for cake flour when the latter is unavailable). The end product, however, is denser than would result from lower-protein, chlorinated cake flour. All bleaching and maturing agents (with the possible exception of ascorbic acid) have been banned in the United Kingdom. Bromination of flour in the US has fallen out of favor, and while it is not yet actually banned anywhere, few retail flours available to the home baker are bromated anymore. Many varieties of flour packaged specifically for commercial bakeries are still bromated. Retail