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
Cricket flour what the crickets are fed, it has many benefits in itself. Cricket flour has similar baking properties as actual flour, but gives baked goods a nuttier flavor and grainier texture. Cricket flour Cricket flour is the misnomer term used to refer to powder made from crickets using various processes. Cricket flour differs from true flours made from grains by being composed mainly of protein rather than starches and dietary fiber. According to the Food and Agriculture Organization of the United Nations, edible insects such as crickets, mealworms and grasshoppers are nutrient-rich food sources. They are high in complete protein, unsaturated