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Source
Not animal-derived
Allergen
No
Role in food
Graham flour is often used in baking, particularly for products like graham crackers, cookies, …
What it is
Graham flour is a type of whole wheat flour, meaning it contains the entire wheat kernel: the bran, germ, and endosperm. It is coarsely ground, giving it a slightly gritty texture. It is named after Sylvester Graham, an American dietary reformer from the 19th century.
Why it's used
Graham flour is often used in baking, particularly for products like graham crackers, cookies, and bread, where its whole-grain flavor and texture are desired. It can also be used as a thickener in some recipes. It provides a nutty, slightly sweet taste.
Health notes
Graham flour is generally recognized as safe (GRAS) by the FDA for use in food. As a whole grain, it is a source of dietary fiber and nutrients. JECFA has evaluated whole wheat flour and found it to be safe. Typical intake as part of a balanced diet is not associated with adverse health effects.
Allergen info
Graham flour is derived from wheat, which is one of the 9 FDA major allergens. It contains gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.