Graham flour

Description

Graham flour is coarsely ground whole grain flour with a slightly brown color and a noticeable nutty flavor; its texture is more grainy than all-purpose flour due to the presence of bran and germ, which gives baked goods a rustic appearance and fuller aroma. Nutritionally, graham flour stands out for its higher content of fiber, protein, and B vitamins, as well as minerals such as iron, magnesium, and zinc, which promote better digestion, a longer feeling of fullness, and a more stable glycemic response compared to white flour. In the kitchen, it works well in breads, rolls, pancakes, crepes, shortbread cookies, and as an addition to flour mixtures to enhance texture and flavor; it is often combined with wheat flour type 450–550 to achieve a lighter crumb. Store graham flour in an airtight container in a cool, dry place, away from moisture; for longer freshness and to avoid the fats from the germ going rancid, it is advisable to keep it in the refrigerator or freezer.