Whole Grain Graham Flour

Whole grain graham flour is a type of flour made from the entire wheat kernel, including the bran, germ, and endosperm. It is coarsely ground and has a slightly nutty flavor. This flour is named after Sylvester Graham, a 19th-century American minister and dietary reformer.

Whole grain graham flour is often used as a baking ingredient, particularly in cookies, crackers, and bread. Its whole grain nature contributes fiber and a distinct flavor to baked goods. It is a key ingredient in traditional graham crackers.

Whole grain graham flour is generally recognized as safe (GRAS) by the FDA for use in food. As a whole grain, it provides dietary fiber, which is associated with digestive health and may help manage blood sugar levels. Regulatory bodies like JECFA and EFSA have evaluated whole grains, recognizing their nutritional benefits. Evidence generally supports the inclusion of whole grains in a balanced diet.