Ingredient

The Following: Graham Flour

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Source
Not animal-derived
Allergen
No
Role in food
Graham flour is often used as a whole grain flour in baking, providing a …

What it is

Graham flour is a type of whole wheat flour, named after Sylvester Graham, an American dietary reformer of the 19th century. It is made from whole wheat kernels that are coarsely ground, including the bran, germ, and endosperm. This process retains more of the wheat's natural nutrients and fiber compared to refined white flour.

Why it's used

Graham flour is often used as a whole grain flour in baking, providing a slightly nutty flavor and coarser texture. It is a key ingredient in traditional graham crackers, but also appears in muffins, breads, cookies, and other baked goods where a hearty, whole-grain character is desired.

Health notes

Graham flour is considered a whole grain and is a source of dietary fiber, vitamins, and minerals. Whole grains are generally recognized as part of a healthy diet. The FDA has not established specific regulations for 'graham flour' as a distinct ingredient beyond its classification as a whole wheat flour. International bodies like EFSA have evaluated whole grains and their components, recognizing their role in a balanced diet.

Allergen info

Graham flour is derived from wheat, which is one of the 9 FDA major allergens. It contains gluten.

Products containing The Following: Graham Flour

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Last updated: September 28, 2026

Note: This site presents label data from USDA FoodData Central for general information. It is not medical advice. Check the package label; formulations change.