A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour. He was specifically interested in the beneficial uses of bran in the diet and believed that bread should not be made with highly processed flour, but with whole-grain flour.
Graham flour is often confused with standard whole-wheat, but there are some differences. In Graham flour, coarsely ground flakes of bran are added and the wheat germ is usually removed to lengthen the shelf life of the flour. Graham flour is most often used in the production of graham crackers.
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