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
Mesquite flour flour ("pinole"). This flour is rich in dietary fiber (25%) and protein (13%), and it is low in fat (around 3%) . It also contains significant quantities of calcium, magnesium, potassium, iron, zinc, and the amino acid lysine. Mesquite flour Mesquite flour is made from the dried and ground pods of the mesquite (some "Prosopis" spp.), a tree that grows throughout Mexico and the southwestern US in arid climates. The flour made from the long, beige-colored seedpods has a sweet, slightly nutty flavor and can be used in a wide variety of applications. It has a high-protein, low-glycemic content and