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 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