What is a substantial for Graham flour

a Whole Foods Market Customer
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1 Comment

wssmom September 16, 2011
For baking you can sub whole wheat flour, but the consistency will be different. Or you can use 2/3 cup white flour, 1/3 cup minus one tablespoon wheat bran, and 1 1/2 teaspoons wheat germ for each cup of graham flour called for.
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