Graham flour is a coarsely ground type of wheat flour that is unbleached, and less processed than whole-wheat flour. The production of graham flour starts by finely grinding the kernel or endosperm of winter wheat. The other parts of the wheat, germ and bran are also ground and added back to the endosperm grind, resulting in brown colored flour that many think is nicely sweet. It isn’t always possible to find graham flour. In the US, check health food and natural foods stores if you like to use this flour in baking.

Graham flour is named after Sylvester Graham, one of the pioneers, or really frontiersman of the health food movement. He invented the flour in 1829 and used it in many recipes featured at his chain of “health" hotels. In addition to advocating for the use of less refined wheat flour, Graham founded the American Vegetarian Society in 1850, though he had less than welcome receptions from large food manufacturers and butchers of the time.

He discovered, as many dietitians can attest to now, that it is usually healthier to eat whole grains than it is to eat overly processed food that contains a lot of chemicals. Of course, as a Presbyterian minister, his motives for advocating for healthier food choices like graham flour may seem a little strange to the modern mind. He felt that bad food choices and the consumption of alcohol led to people being unable to curb their licentious behavior. To Graham, processed white flour equaled greater lust, and he urged his followers and friends to abstain from drink and to modify sexual behavior through diet and self control.

Today, most graham crackers on the grocery shelf may not actually be made with graham flour. A few brands like Honey Maid® do still use the flour but tend to derive their sweet taste from ingredients like high fructose corn syrup. Sylvester Graham would probably shudder at the modern version of his healthy cracker/cookie. If you’d like a more authentic graham cracker, try health food stores, as these may feature fewer sweeteners and preservatives.

In cooking you can generally use graham flour in place of whole-wheat flour. You’ll have slightly darker bread as a result, but it can be quite tasty and sweet. Also consider graham muffins or quick breads as a quick and healthy snack. Graham flour does pair nicely with honey, as lovers of graham crackers will tell you, so you might consider honey for sweetener in recipes where you use the flour.

You should refrigerate the flour, or only buy it in small amounts. It has a higher oil content than whole-wheat flour and may go rancid if left for too long. If the flour tastes bitter, it’s best to start with a fresh package.