Graham Flour Substitute Recipes
GRAHAM FLOUR SUBSTITUTE
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 Recipe #39120 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."
Provided by Chef Tweaker
Categories Breads
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients and use in place of graham flour.
Nutrition Facts : Calories 172.4, Fat 0.8, SaturatedFat 0.1, Sodium 1.1, Carbohydrate 37.3, Fiber 4.5, Sugar 0.1, Protein 5.8
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- Whole Wheat Flour. Nothing is a better alternative to graham flour, in almost any recipe that you can think of, than unrefined and unbleached whole wheat flour.
- Whole Wheat Flour and All-Purpose Flour. If you combine half a cup of unsifted whole wheat flour with half a cup of unsifted all-purpose flour, you should get another decent replacement for graham flour in your recipes.
- All Purpose Flour and Wheat Germ. If you don’t have whole wheat flour to work with either, all-purpose flour with a few spoons of wheat germ can also do the trick.
- Gluten-Free Alternative Mix. You can make a DIY gluten-free alternative mix to replace graham flour in your cooking; it will give you more nutty-flavored yet equally satisfying results.
- Durum Wheat. Durum wheat is lutein-rich wheat flour that is more commonly used in the making of pasta or macaroni. If you have this in your pantry, you could try replacing the graham flour in your recipe with durum wheat instead.
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- Unrefined Whole Wheat Flour. Whole Wheat Flour comes in a couple of varieties. If you can find the non-sifted version, that would make the ideal substitute for Graham flour.
- Whole Wheat Flour. Sometimes it’s not possible to get the unrefined version of this flour, in which case you can opt for regular whole wheat flour instead.
- All-Purpose Flour. All-Purpose Flour is one of the most common substitutes for almost any flour you might need. This is the case because it is highly versatile and works well in any recipe, from baking to frying.
- Sorghum Flour. Sorghum Flour is a lesser-known, not always widely available flour that you can use for baking bread, muffins, crackers, or any other produce that you might find yourself using Graham flour to bake and cook.
- Rye Flour. Rye Flour has a dense texture and an earthy-nutty flavor. You can use this flour instead of Graham flour for baking robust-tasting bread. It is a dark grain flour with an overall appearance that isn’t too dissimilar to Graham flour which means that you’ll not be baking dull-looking white loaves of bread as you would with a substitution like all-purpose flour.
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