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 flours with high gluten protein content, commonly refers to extra strong flour, with 13.5-16% (or 14-15% from some sources) protein (16% is a theoretically possible protein content). This flour may be used where a recipe adds ingredients that require the dough to be extra strong to hold together in their presence, or when strength is needed for constructions of bread (e.g., some centerpiece displays). Gluten flour is the refined gluten protein, or a theoretical 100% protein (though practical refining never achieves a full 100%). It is used to strengthen flour as needed. For example, adding approximately one teaspoon per cup