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Thanks for this. Exactly what I am looking for - Graham flour in San Francisco. It is understandable to check that it is not gram flour that is wanted - Wikipedia asks for this clarification as well.
I want Graham flour to make proper Boston Brown Bread to serve with the proper Boston Baked Beans that I made yesterday. I went to Real Foods and got the yellow cornmeal, rye flour, and raisons that are required but they don't have Graham flour, and from looking it up I saw that it is a little different to regular whole wheat flours.
Here's a little history on the Graham cracker:
A sweet cracker made of whole-wheat flour. It was named for health promoter Sylvester Graham (1794 - 1851), who saw meat, alcohol, sex and white flour as a quadruple threat to the human body. "Grahamism" was a fad in the 1830s. A graham cracker topped with melted marshmallow and a Hershey bar is called a s'more - a campfire invention credited to the Girl Scouts.
From Popular Americana, 1994, Tad Taluja.I am from England and grew up on the "Digestive" biscuits mentioned below, which are somewhat similar, more tender I think. The thing is, they are not allowed to be called "Digestive" in the U.S. because that would imply a health claim, so they are sold as whole wheat biscuits or crackers. The milk or dark chocolate covered ones are heavenly.
Well, I guess it's off to Rainbow Market for me, though I might check Safeway and Whole Foods first. I noticed that Cal Mart also had a wide variety of flours and sugars last time I was there.
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re: Neely1
Robert Lauriston
Mar 5, 2012 11:20 AM
Bostonians were making brown bread long before Sylvester Graham was born. Most recipes call for regular whole wheat flour and I don't think you would notice any difference in the finished product.
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rabaja
Apr 23, 2007 11:16 PM
I just ordered some from Anson Mills today off their website. Great cornmeal, polenta integrale and grits, so the minimum of four small bags was no problem. Also, they guarantee delivery in seven days.
Can't wait for the buckwheat flour to become available on-line, it is truly georgeous stuff.›8 Replies-
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re: rabaja
Robert Lauriston
Apr 24, 2007 08:52 AM
Anson Mills makes great stuff, but what they call "graham flour" is not.
Store the polenta and grits in the freezer.
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re: Robert Lauriston
rabaja
Apr 24, 2007 08:57 AM
Under your impression, what is their graham flour? I am using it to make graham crackers, to replace the whole wheat pastry flour I've been using, and don't anticipate a problem. In fact, I expect an improved product.
All of their products should be stored in refrigeratiion or a freezer.-
re: rabaja
Robert Lauriston
Apr 24, 2007 09:10 AM
Graham flour is made by separating the bran and germ, grinding them coarsely, grinding the rest of the kernel finely, and blending the results.
Anson Mills's, per their description, is coarsely-ground whole wheat "hand scrubbed to break large bran particles into smaller bits" and "bears no resemblance to commercial graham flour."
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re: rabaja
Robert Lauriston
Apr 24, 2007 09:39 AM
Anson Mills is great, and I'm happy to pay the mail-order premium for their incomparable polenta and grits, but you can get wonderful whole-wheat flour locally from Full Belly or Vital Vittles.
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re: chemchef
Robert Lauriston
Apr 24, 2007 10:36 AM
At the bakery outlet or at the farmers market stand. Call ahead and have them hold you some. Fresh-ground daily.
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janetofreno
Apr 22, 2007 02:38 PM
Someone asked if you meant Graham Flour....I'm wondering if by chance you meant gram flour, which is a flour made from chickpeas often used in Indian cooking. If you do, look in any Indian food store. In the east bay, the store connected to Vik's (on Allston near Fourth) has it.
If in fact you meant graham flour (is there such a thing?) then sorry, can't help......
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re: janetofreno
Graham flour is a particular wheat flour from all the parts of the wheat ground separately and re-combined after grinding with fine and coarse bits. It's the flour in graham crackers. The Indian gram flour is different, made from, as you say, chick peas and used in things like pakoras. They cannot be substituted one for the other.
I think Bob's Red Mill and Hodgson's make graham flour.
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re: lintygmom
Robert Lauriston
Apr 22, 2007 03:27 PM
Most commercial Graham flour is just coarsely-ground whole-wheat flour.
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re: Robert Lauriston
eatzalot
Apr 24, 2007 10:49 AM
Traditionally in the East Bay, the Food Mill was a popular local source for all kinds of fresh milled grains. My family got real Graham flour there (very fine version of whole-wheat {UK/BCC "wholemeal"] flour -- as in Graham crackers) in the 1960s.
In UK and former crown colonies a variation of "Graham" crackers from coarser meal (and more fat) is called "Digestive Biscuits." A very old public topic on the Internet, long predating Wikipedia:
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re: lintygmom
janetofreno
Apr 22, 2007 10:49 PM
I know that they are not interchangeable...frankly, I didn't know that there was such a thing as graham flour but assumed that it was what they make graham crackers out of...but didn't know its sold as such. (I thought anyone who would actually make graham crackers would blend their own flours). I made the perhaps stupid assumption that since the OP had misspelled "flour" they might also have misspelled the modifier. And I remember reading here that chickpea flour is also used sometimes in Italian cooking so I thought maybe it was possible they didn't realize it was used in Indian cooking and therefore wouldn't look there......
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re: janetofreno
The op was confusing so I almost replied about gram flour, too! But then I thought it might save the poster some grief if the difference was made clear.
I never made anything from graham flour but used ground graham crackers. I hate the taste of graham crackers but most people love it.
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