7 Wonderful Graham Flour Substitutes for Baking Bread

Graham flour is best known as the flour needed to produce graham crackers, a popular snack that is often used in desserts. Graham flour is created from pulverized winter wheat bran and endosperm.

Graham flour is more difficult to get than other flours. It is often only available at baking supply shops, health food stores, specialty stores, and gourmet food stores. If you find yourself in need of graham flour, here are several alternatives to consider.

  1. Unbleached, unrefined whole wheat flour
  2. Durum wheat
  3. Whole Grain Flour
  4. White Flour, Wheat Bran, and Wheat Germ Mix
  5. All-Purpose Flour and Wheat Germ
  6. Graham Crackers
  7. Potato Flour, Almond Meal, and Hazelnut Meal Mix

Before we get into each option, let’s learn more about this healthful flour that isn’t widely available.

7 Best Substitute For Graham Flour 

Graham Flour is a whole wheat flour named for Sylvester Graham, a dietician and Presbyterian clergyman from the United States.

His life’s work was primarily concerned with the temperance movement, vegetarianism, and a whole-grain bread diet. He is also known as the “Father of Vegetarianism” in the United States.

It is coarsely ground and has a mild, sweet, and nutty taste. Unbleached, unrefined whole wheat flour is a good alternative for graham flour.

Unbleached, unrefined whole wheat flour


Unbleached, unrefined whole wheat flour is the top on the list of the finest graham flour substitutes. Many individuals are perplexed by the distinction between bleached and unbleached flour.

One of the primary distinctions between the two is the method of processing. The bran, germ, and kernel of wheat have been removed from bleached flour. The coarseness of the flour is reduced as a result. However, it also depletes the flour’s vitamins and minerals.

To age bleached flour, chemical agents such as potassium bromate, benzoyl peroxide, or chlorine are utilized. The texture, flavor, and look of the flour are all altered throughout this procedure.

Unbleached flour, on the other hand, does not go through the above procedures. Whole wheat flour that has not been bleached or processed is more nutritious than bleached flour. As a result, it is an excellent alternative for Graham flour.

Durum Wheat

Durum wheat, often known as macaroni wheat or pasta wheat, is one of the two most widely grown wheat varieties. Durum, which literally means “hard,” gets its name from the grain’s resistance to grinding.

Durum is often used in the production of pasta and semolina. It’s also popular in Levantine, Middle Eastern, European, and North African cooking.

Durum wheat is abundant in nutrients. It is high in folate, a B vitamin that pregnant women need. It also contains a lot of protein and lutein. Lutein is a vitamin that helps to prevent age-related macular degeneration, which may lead to blindness.

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It is also high in fiber, which assists in blood sugar management, decreases the risk of colon cancer, aids in bowel motions, and helps regulate blood sugar levels.

Whole Grain Flour


Whole grain flour is the second best graham flour alternative on the list. Whole grain flour and whole wheat flour both include the bran, endosperm, and germ of a kernel. There are, however, significant variations between whole grain flour and whole wheat flour.

The primary distinction between the two is the seed utilized. Whole wheat flour is made entirely of wheat kernels. Whole grain flour, on the other hand, is prepared from maize, millet, barley, quinoa, amaranth, rice, rye, teff, and triticale.

Whole grain flour, such whole wheat flour and Graham flour, is high in nutrients due to the bran and germ. A diet high in whole grains, according to healthline.com[ii], lowers the risk of diabetes, heart disease, and cancer.

All-Purpose Flour and Wheat Germ

All-purpose flour is a common pantry staple. It is also easily accessible in markets and grocery shops, making it an excellent replacement for graham flour. Wheat germ is used to get the same texture and taste as graham flour.

White Flour, Wheat Bran, and Wheat Germ Mix

The second best graham flour alternative on the list is a combination of white flour, wheat bran, and wheat germ. Wheat bran is the kernel’s outer covering. It is tough, which is why it is often removed while manufacturing flour. It is, nonetheless, incredibly nourishing.

It also contains a lot of fiber, which aids digestion. Aside from that, its low-calorie content makes it suitable for individuals on a diet. Wheat bran has a nutty, sweet taste that makes it an excellent alternative for graham flour. It also has the same consistency as Graham flour.

Wheat germ, on the other hand, is the wheat kernel’s reproductive portion. It is removed during the milling process, much as wheat bran. It is also quite nutritious. It’s high in fiber, nutrients, and minerals.

In terms of flavor, it has a sweet and nutty flavor character. Muffins, bread, granola bars, muesli, meatloaf, meatballs, yogurts, cereals, oats, cookies, casseroles, soups, and stews are common uses.

Graham Crackers


Graham crackers, a Graham flour derivative, are more readily accessible than Graham flour itself. Grab a package of Graham crackers and crush it up when you need Graham flour. It will work well as a replacement for Graham flour.

Potato Flour, Almond Meal, and Hazelnut Meal Mix

When you run out of Graham crackers or just want to create a gluten-free alternative, mix potato flour, almond meal, and hazelnut meal together.

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Simply combine the three aforementioned components, as well as almond milk, sugar, and vanilla essence. Mix until all of the ingredients are combined. Allow the dough to rest overnight. When the dough is done, roll it out and cut it into the desired shapes. Bake for a minimum of 10 minutes.

Graham Flour Substitute Related FAQs

We attempted to address some of the most frequently asked questions about graham flour on the internet. We listed and answered the following questions for you:

What is the difference between Graham flour and gram flour?

Graham flour and gram flour are often mistaken. Although they are both spelt and pronounced similarly, they are substantially different. Gram flour is made from dry chickpeas that have been crushed.

It has no gluten and is high in protein and fiber. Gram flour is extensively used in India, Burma, Nepal, Pakistan, and the Caribbean.

Hummus, falafel, and flatbread are all made using gram flour. It has a nutty flavor and a gritty texture. Gram flour, unlike Graham flour, is gluten-free. It is also high in fiber and protein. It is a popular choice among vegetarians and vegans.

Is Graham flour gluten-free?

Graham flour contains gluten. It is made from wheat, which contains a lot of gluten. It is thus not recommended that persons who are gluten sensitive or have celiac disease eat anything that contains Graham flour.

Is Graham flour the same as wheat flour?

Graham flour and wheat flour are not the same thing. Graham flour, as previously stated, has all three sections of the wheat kernel: germ, bran, and endosperm.

Like ordinary flour, the endosperm is finely milled. Meanwhile, roughly grind the bran and germ. The endosperm, bran, and germ are then combined. This is the fundamental cause for the distinct texture of graham flour.

What are common recipes that uses Graham flour?

Graham flour is sometimes misunderstood as only being used to produce Graham crackers. Graham flour is used in a variety of sweets.

Graham Chocolate Chip Cookies

Graham Chocolate Chip Cookies are exceptionally delicious because the Graham flour gives the cookie a nutty and sweet taste.

What You Need

  • 2 cups flour
  • 1 cup Graham flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • teaspoon salt
  • 1 large egg
  • 1 egg yolk
  • 12 tablespoons butter
  • cup sugar
  • cup brown sugar
  • 2 teaspoons of vanilla
  • 1 cup of milk chocolate chips.
  1. In a mixing basin, combine the flour, Graham flour, baking soda, cornstarch, and salt.
  2. In a mixing dish, combine the butter, salt, and sugar.
  3. After that, gently include the egg, egg yolk, and vanilla essence.
  4. Slowly pour in the flour mixture. Beat until the flour mixture is completely mixed.
  5. Fold the chocolate chips into the mixture.
  6. Cover the dough with plastic or cloth.
  7. Store in the refrigerator for at least an hour.
  8. Preheat the oven to 300F.
  9. At least two baking sheets should be lined with parchment paper.
  10. Take out the dough and roll it into 1-inch balls while the oven is preheating.
  11. Place the dough balls on the baking sheet at least two inches apart.
  12. Place the cookies in the oven.
  13. Bake for at least 10 minutes, rotating it midway.
  14. Remove the tray from the oven.
  15. Cool the cookies on the baking pans for at least 10 minutes before transferring to a wire rack.
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Graham Bread

The components for Graham bread are as follows.

What You Need:

  • 1 cup of brown sugar
  • 2 and 1/2 cups milk or buttermilk with 2 and 1/2 teaspoons vinegar
  • 1 egg
  • 2 and a half teaspoon of baking soda
  • 3 cups of whole wheat Graham flour
  • 1 cup of whole wheat flour
  • a pinch of sea salt
  1. Combine the dry ingredients in one bowl.
  2. Mix until fully blended.
  3. In a separate dish, cream together the egg, milk, and sugar.
  4. Slowly incorporate the dry ingredients into the egg and sugar mixture.
  5. Beat until all of the ingredients are well combined.
  6. Pour the mix into a greased loaf pan.
  7. Bake it for at least 40 to 45 minutes at 350°F.

Graham Cracker Pancakes

Graham cracker pancakes are used in this following Graham dish.

What You Need

  • 1 cup graham crackers, 1 cup all-purpose flour
  • cup brown sugar
  • 2 eggs
  • 1 and a half cups of buttermilk
  • 1 and cups of whole milk
  • cup unsalted melted butter
  • 1 pinch salt
  • teaspoon freshly grated nutmeg.
  1. In a medium mixing bowl, combine the flour, crumbled graham crackers, brown sugar, nutmeg, salt, and cinnamon.
  2. Meanwhile, in a separate dish, cream together the eggs, buttermilk, whole milk, and butter.
  3. Mix the wet and dry components together gently.
  4. Heat the pan over medium heat.
  5. Pour at least a cup of batter into the pan once the oil is heated.
  6. Wait until the pancake’s edges are dry and bubbles appear in the center.
  7. Flip the pancake to the other side.
  8. Strain and cool in a rack.
  9. Top with maple syrup, butter, and your favorite fruits.


are-there-health-benefits-of-durum-wheat. Dan Brennan. The date is October 25, 2021. Retrieved on May 9, 2022.dietwww.webmd.com[i]Do durum wheat have any health benefits?https:

whole-grain-vs-whole-wheat. Katey Davidson. The date is October 6, 2020. www.healthline.com nutrition www.healthline.com[ii]What exactly is the difference between whole grain and whole wheat?https:


What is the difference between graham flour and regular flour?

Graham flour is a coarse-ground whole wheat flour named after Sylvester Graham. Both graham flour and regular whole-wheat flour are derived from the entire grain, but graham flour is milled coarser. After milling, it is not sifted (“bolted”) using a flour dresser.

What to do when recipe calls for bread flour substitute?

AP Flour may be used in place of bread flour.

You’ll just need some all-purpose flour. Simply substitute the bread flour in your recipe with an equivalent quantity of all-purpose flour and continue baking as normal.

Can I use graham flour instead of whole wheat?

A.: Graham flour is a whole wheat flour, however it differs from regular whole wheat flour. Graham flour has all three components of the wheat berry: germ, endosperm, and bran. The endosperm is finely processed into a traditional-looking flour, while the germ and bran are coarsely mashed.

How do I substitute baking flour for all-purpose flour?

In most baking recipes, cake flour or pastry flour may be used in place of all-purpose flour. Avoid cake flour for chewy bread making and instead use bread or whole-wheat flour for your no-knead and sourdough loaves.

Can I substitute graham flour for all purpose?

2 cup unsifted all-purpose flour.2 cup whole wheat flour, unsifted + 1If you don’t have graham flour, use these instead:

Unbleached, unrefined whole wheat flour in equal parts. OR – Substitute 1 cup for each cup required.

How do I substitute graham flour?

Unbleached, unrefined whole wheat flour is the ideal option for graham flour. Look for unsifted whole wheat flour if feasible. Alternatively, for each cup, combine 2:1 white flour and wheat bran with one to two tablespoons wheat germ.

Can you substitute anything for bread flour?

Yes, you may do a 1:1 substitution. Use 1 cup all-purpose flour for 1 cup bread flour, and vice versa (notice that bread and pizza crust produced with all-purpose flour may have a bit less crunch than bread flour, but the results will still be excellent).

Does the type of flour matter when making bread?

Bread or all-purpose flour is excellent for making regular bread, whereas self-raising flour is preferable for ‘rapid breads’. Quick breads, such as Irish soda bread, may be created using self-raising flour since yeast, which requires time and fermentation to make the dough rise, is not required.

Can you substitute all-purpose flour for bread flour in bread recipes?

You may use all-purpose flour for bread flour, however the decreased protein level of all-purpose flour may result in a somewhat wetter dough or batter.

What flour is also known as graham flour and it is commonly used in bread making?


This is likewise whole wheat flour that has been coarsely milled. It is named after Dr. Sylvester Graham, the graham cracker’s originator, who campaigned for the use of whole wheat flour in the early 1800s.

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