graham flour


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Synonyms for graham flour

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Graham flour is whole-milled whole-wheat flour; we like Bob's Red Mill brand.
Graham flour was invented by Presbyterian minister Sylvester Graham in the 1800s.
Alas, those three ingredients appear in multitudes of foods in our grocery stores, under all kinds of different names: bulgur, durum, couscous, malt, semolina, eikhorn, faro, spelt, graham flour, barley malt, to name a few.
Whole-grain, whole-wheat, stone-ground, cracked, crushed, bulgur, and graham flour are terms that can be used interchangeably to describe whole grains.
Nabisco Honey Maid Honey Grahams, on the other hand, are less than ten percent graham flour.
1 teaspoon honey 1/2 cup Kretschmer Regular Wheat Germ 1/2 teaspoon basil 1/2 teaspoon thyme 1-1/2 teaspoon safflower oil 1-1/2 cups unsifted Robin Hood STone Ground Whole-wheat or Graham Flour 1/2-1 cup unsifted Robin Hood All-Purpose Flour 1 tablespoon sesame seeds
If ground wheat can be unbolted, that is, if its bran be not separated, wheat meal or Graham flour results, from which Graham or dyspepsia bread is produced.
The list includes types of wheat like durum, farina, graham flour, and semolina.
About 1 1/2 cups stone-ground whole-wheat flour or graham flour
1-1/2 cups white flour 1 cup whole wheat flour 1/2 cup graham flour 1/2 cup Kamut flour (if not available use semolina or more whole wheat flour) 1/4 cup buckwheat flour (this adds a nice strong wheat flavor) 1-1/2 cups flaxseed meal (do not omit this) 1 to 1-1/2 teaspoons salt 1/2 cup wheat bran (oat bran can be substituted)
Originally, graham flour was less finely milled (ground) and coarser in texture than regular whole-wheat flour.
In a bowl, mix graham flour, wheat germ, granulated sugar, baking powder, soda, apricots, and nuts.