graham flour

An example of this would be the Graham flour.

Graham flour is a special type of whole wheat flour.

In 1913 it was reported that bread made from graham flour had a protein content of 12.1%.

The cereal was manufactured from a dough of Graham flour rolled into sheets and baked.

Graham flour is the basis of true graham crackers.

Graham flour is used to make graham crackers and pie crusts, among other things.

Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour.

'Not to be confused with Graham flour'

Granula however, consisted primarily of bran-rich Graham flour made into nugget shapes.

"Graham flour" (as an ingredient, not as part of a name as in "graham crackers")

Graham flour is uncommon outside of the USA (but see atta flour, a similar product, below).

Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.

Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately.

The endosperm is ground to create white flour, which may be recombined with the bran and germ to create whole grain or graham flour.

Gram flour, derived from chickpeas, also is gluten-free (this is not the same as Graham flour made from wheat).

Granula was composed of Graham flour and was similar to an oversized form of Grape-Nuts.

NEUTRAL: Graham flour.

The larval stages feed primarily on dried grain based products including corn meal, whole wheat flour, graham flour, granola, and dried oats.

But a one-ounce serving of Teddy Grahams has no more than two grams of graham flour, the equivalent of one-fourteenth of an ounce.

Graham flour is a type of whole wheat flour named after the American Presbyterian minister Rev. Sylvester Graham (1794-1851), an early advocate for dietary reform.

The mill produced cornmeal, rye buckwheat, wheat flour, graham flour, and whole wheat cereal, which was sold in Caledonia and Houston, Minnesota.

Teddy Grahams are described by their manufacturer, RJR Nabisco, as "a delicious yet wholesome snack because they're made with graham flour and other wholesome ingredients."

Plain whole wheat flour could 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.

Another variety, the Hardangerlefse (from Hardanger in Norway), is made from yeast risen Graham flour or a fine ground whole wheat flour (krotekake).

In a New York Times article, Eating Well, Marian Burros points out that Teddy Grahams use more bleached flour than actual whole wheat graham flour.