Graham Flour

Decorating By tinascakes Updated 19 Jan 2006 , 2:42pm by talking_head

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tinascakes Posted 18 Jan 2006 , 9:30pm
post #1 of 12

I found a cookie recipe I'd like to try and it takes graham flour. Has anyone ever heard of it? I looked in Wal-Mart, but didn't see any.

11 replies
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lalalady Posted 18 Jan 2006 , 9:44pm
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icon_biggrin.gif Hi there \\I come from England and Graham flour is wholemeal flour.I hope this is a help to you. Good luck

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PerryStCakes Posted 18 Jan 2006 , 9:48pm
post #3 of 12

I use Graham cracker crumbs in a recipe - but it doesnt sound like this is the same thing.

lalalady has the right answer there...

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tinascakes Posted 18 Jan 2006 , 9:48pm
post #4 of 12

Thanks so much. I'll check in the store for something that say's that on the package tomorrow.

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cande Posted 18 Jan 2006 , 9:53pm
post #5 of 12

King Arthur carries graham flour. You can look on their website to see where it is sold in your area.
HTH

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cande Posted 18 Jan 2006 , 9:54pm
post #6 of 12

I think Bob Redstone's brand sells it too.

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tinascakes Posted 18 Jan 2006 , 9:58pm
post #7 of 12

Thanks!!!

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talking_head Posted 18 Jan 2006 , 11:07pm
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Grahm flour is whole wheat flour. you can find it in an Indian grocery store or in the international section of the regular grocery store. You might also try mexican stores.

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talking_head Posted 18 Jan 2006 , 11:07pm
post #9 of 12

can you pls. share the cookie recipe? I have been looking for one that uses whole wheat flour (so much healtheir)

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tinascakes Posted 19 Jan 2006 , 12:33am
post #10 of 12

I'm not sure how healthy it is, but here is the site:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_32475,00.html

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cande Posted 19 Jan 2006 , 12:50am
post #11 of 12
Quote:
Quote:

Grahm flour is whole wheat flour.




Ummm, yes and no, but not exactly. icon_biggrin.gif
There's a slight difference. Graham flour is more coursely ground than what is labelled 'whole-wheat flour'. The entire wheat berry including the bran is coursely ground to make it.

Just wanted to differentiate, because it might make a difference in the texture of your recipe.

HTH

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talking_head Posted 19 Jan 2006 , 2:42pm
post #12 of 12

thanks for the explanation cande! I would have gone and just bought whole wheat flour icon_redface.gif

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