Organic Graham Flour

Our certified organic graham flour is made from organic U.S. #1 dark northern spring wheat. This is an unbleached flour that is made with minimal processing, to preserve the flour’s natural nutrients and taste. Organic graham flour is just what you need for delicious homemade graham crackers and pie crusts. Graham flour is rich in dietary fiber, protein, and iron.

There are approximately 3 3/4 cups per pound.

Production

To make graham flour, the endosperm of the wheat kernel is separated from the bran and germ, and is then finely ground. The bran and germ components are coarsely ground separately, and once this is done, the finely ground endosperm is added back with them. This process creates a coarsely ground flour that gives graham crackers their signature taste and texture.

A Baking Classic

Our organic graham flour produces breads, baked goods, cakes, and pie crusts that hold their shape well and have a hearty structure. Make your own homemade graham crackers for a real treat!

Fun Fact

Graham flour was named after Sylvester Graham, a founder of the American diet reform movement in the 1830s. Graham wanted an alternative to the overly-processed and nutrient-poor white flour that was prevalent in American diets. He invented the graham cracker as a health food, which was originally made from graham flour and was unsweetened.

Recipe for Homemade Graham Crackers

Ingredients:

3/4 cup Unbleached Organic All-Purpose Flour, 1/12 cups Whole-Wheat Graham Flour, 1/2 cup Sugar (use half brown sugar), 1 tsp Baking Powder, 1/2 tsp Baking Soda, 1/2 tsp Salt, 1/4 tsp Ground Cinnamon, 1/2 cup Cold, Organic Unsalted Butter, cut into small pieces, 4 tbsp Raw Honey, 1/4 cup Cold Water, 1 tsp Vanilla or Maple Extract.

Cooking Directions: In an electric mixer mix the flours, sugars, baking powder, baking soda, salt, and cinnamon together. Add the cold butter a few pieces at a time and mix until it resembles coarse crumbs or cornmeal. Add the honey, water, and vanilla (or maple). Mix until the dough comes together in a sticky ball. Roll the dough 1/2-inch thick between sheets of waxed paper.

Chill for 1 hour, or until firm. Lightly flour the dough and roll 1/8-inch thick. With a sharp knife or cookie cutters, cut into 2-inch squares, or the shape of your choice. Arrange the crackers on a silpat, or parchment lined cookie sheet. With a fork, prick several holes in each cracker.

Sprinkle with sugar crystals. Bake for 15 minutes, until lightly browned at the edges. Remove from the oven and let cool in the pan.