what is the difference btween regular flour and graham flour?

  • Posted by: Mi Ri
  • April 5, 2014


Colleen F. April 6, 2014
You can make your own by mixing wheat bran, wheat germ and all purpose flour according to this recipe.

For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.

Source: http://en.wikibooks.org/wiki/Cookbook:Graham_Flour

I made my own and made graham crackers with it using the Cook's Illustrated recipe. We made scratch marshmallows to go with them. They were awesome!
Felicia M. April 5, 2014
Regular AP flour is made from the endosperm of wheat kernels. Graham flour is a special type of whole wheat flour. Traditionally, I read that the endosperm would be grounded separately from the bran and germ. However, nowadays it seemed that the distinction is a bit fuzzy. You can use graham and whole wheat flour pretty much interchangeably.
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