Graham flour

Graham flour is a type of whole wheat flour made from wheat that is ground in a less refined way than conventional white flour. It is characterized by retaining all parts of the wheat grain—endosperm, germ, and bran—which gives it a more intense flavor and a coarser, grittier texture. This flour is ideal for recipes for breads, cookies, and other baked goods that benefit from a higher fiber and nutrient content.

The name Graham comes from Sylvester Graham, a 19th-century American pioneer who promoted the use of whole foods for a healthy diet. His flour became popular in the United States and, over time, has been incorporated into various Hispanic American cuisines as a healthy alternative.

Regarding its properties, Graham flour is rich in dietary fiber, B-complex vitamins, and minerals such as iron and magnesium, thanks to its retention of the bran and germ of the wheat. This makes it a more nutritious option compared to traditional white flour, helping to improve digestion and provide a longer-lasting feeling of fullness.

In different Hispanic American countries, Graham flour may have various names, although it is not as common an ingredient as in the United States. Depending on the region, it may also be known as coarse whole wheat flour or simply whole wheat flour.