Graham flour

Graham flour is a type of whole wheat flour made from the endosperm, bran, and germ of wheat grain, coarsely ground to preserve more nutrients and fiber. Named after Sylvester Graham, a 19th-century health reformer, it is often used in baking, particularly for crackers, breads, and desserts. Graham flour has a slightly sweet, nutty flavor and is popular in recipes like graham crackers and various baked goods. It’s considered a healthier option due to its higher fiber content compared to refined flours, making it a staple in both traditional and modern cooking.