Graham Flour
<p>Rather than simply grinding the <a href="http://en.wikipedia.org/wiki/Whole_grain" title="Whole grain" >whole grain</a> wheat kernel (<a href="http://en.wikipedia.org/wiki/Bran" title="Bran" >bran</a>, <a href="http://en.wikipedia.org/wiki/Cereal_germ" title="Cereal germ" >germ</a>, and <a href="http://en.wikipedia.org/wiki/Endosperm" title="Endosperm" >endosperm</a>), in <a href="http://en.wikipedia.org/wiki/Gristmill" title="Gristmill" >roller-milled</a> graham flour the components are ground separately. </p>
<p>
The endosperm is ground finely, initially creating a fresh <a href="http://en.wikipedia.org/wiki/White_flour#Unbleached_flour" title="White flour" class="mw-redirect" >unbleached yellowish-white flour</a>. </p>
<p>
The bran and germ are ground coarsely. The two parts are then recombined, creating a coarse-textured flour that bakes and keeps well (has a good <a href="http://en.wikipedia.org/wiki/Shelf_life" title="Shelf life" >shelf life</a>). </p>
<p>
Graham flour is used to make <a href="http://en.wikipedia.org/wiki/Graham_cracker" title="Graham cracker" >graham crackers</a> and <a href="http://en.wikipedia.org/wiki/Pie" title="Pie" >pie</a> crusts, among other things.</p>
<p>
A substitute for it would be a mix of <a href="http://en.wikipedia.org/wiki/Flour#Unbleached_flour" title="Flour" >unbleached white flour</a>, wheat <a href="http://en.wikipedia.org/wiki/Bran" title="Bran" >bran</a>, and wheat <a href="http://en.wikipedia.org/wiki/Cereal_germ" title="Cereal germ" >germ</a> in the ratios found in whole wheat.</p>