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    You are in: Home / Low-cholesterol / Graham Flour Substitute Recipe
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    Graham Flour Substitute

    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

    0 mins

    Chef Tweaker's Note:

    I've been wanting to make graham crackers from scratch and I believe the recipes I have found call for whole wheat flour. Not surprising since I don't see graham flour sold in the stores! I used this in How to Make Your Own Homemade " Graham Crackers " in place of the flours and it turned out well. You might want to reduce the oil/butter in whatever recipe you are trying because the wheat germ will add that. I found this "recipe" in wikipedia. The following was taken from that entry: "Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform. Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in graham flour the components are ground separately. The endosperm is ground finely, initially creating white flour. The bran and germ are ground coarsely. The two parts are then mixed back together, creating a coarse-textured flour that bakes and keeps well."

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    Ingredients:

    Serves: 2

    Yield:

    cup

    Units: US | Metric

    • 2/3 cup white flour (84g)
    • 15 g wheat bran (slightly less than 1/3 cup)
    • 2 1/2 g wheat germ (1.5 teaspoons)

    Directions:

    1. 1
      Combine all ingredients and use in place of graham flour.

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    Ratings & Reviews:

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    Nutritional Facts for Graham Flour Substitute

    Serving Size: 1 (50 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 172.4
     
    Calories from Fat 7
    43%
    Total Fat 0.8 g
    1%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 1.1 mg
    0%
    Total Carbohydrate 37.3 g
    12%
    Dietary Fiber 4.5 g
    18%
    Sugars 0.1 g
    0%
    Protein 5.7 g
    11%

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