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viersmommy 08-22-2010 11:36 PM

Substitues for graham flour?
Is there anything I can substitute for graham flour? I want to make my own graham crackers, but no store around me carries graham flour. (We have a Wal-Mart, Hy-Vee, and Fareway)


kocho 08-23-2010 12:25 PM

Re: Substitues for graham flour?
Well, I just did a search. This is what I found:

A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass.[1] For sifted all-purpose white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.

Plain whole wheat flour can also be used as a substitute in recipes, but the resulting baked goods' textures will differ from that of examples where graham flour was used.

2queens&1princenmyhouse 08-23-2010 12:59 PM

Re: Substitues for graham flour?
Our Hy-vee carries graham flour in the natural section with the GF flours-does your store have a natural section? If you talk to a manager, they will also order it for you.

That said, I use half white flour and half wheat flour and that seems to be a good consistency for us (whole wheat was too grainy).

vjbakke 08-23-2010 03:10 PM

Re: Substitues for graham flour?
Whole wheat flour is a good substitute. Here's the ones I made. It has a video with it too, I used butter instead of shorting to avoid the trans fats

natesgirl 08-23-2010 05:46 PM

Re: Substitues for graham flour?
whole wheat flour

maieranne 08-24-2010 09:22 AM

Re: Substitues for graham flour?
I also use whole wheat white flour.
I usually roll out the dough after chilling and let the kids cut shapes with cookie cutters. How can you resist an airplain cracker!! :)

lmvanzee 08-25-2010 08:25 PM

Re: Substitues for graham flour?
Graham Flour is basically Whole wheat flour that has had the Bran sifted out and then added back in. (i think that is what I read somewhere) so a coursely ground whole wheat flour or some regular whole wheat flour and some wheat germ.

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