394310 Sun Apr 22 13:44:26 -0700 2007 21 1 San Francisco Bay Area 0 2504320 I have tried the obvious places, like my local all purpose grocery store. Any suggestions where I might find graham flower in the city? Sun Apr 22 13:44:26 -0700 2007 93417 ELC 1 2504342 Do you mean graham "flour"? I recently bought some at Rainbow grocery. Sun Apr 22 13:53:34 -0700 2007 2504320 25012 chemchef 1 2504422 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...... Sun Apr 22 14:38:41 -0700 2007 2504320 10290 janetofreno 2 2504437 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. Sun Apr 22 14:45:07 -0700 2007 2504422 17493 lintygmom 3 2504533 Most commercial Graham flour is just coarsely-ground whole-wheat flour. Sun Apr 22 15:27:10 -0700 2007 2504437 11369 Robert Lauriston 4 2504573 Most, but not all. It is possible to find the "real" thing. Sun Apr 22 15:45:13 -0700 2007 2504533 25012 chemchef 5 2506502 Bob's Red Mill's is coarsely-ground whole wheat. Mon Apr 23 10:26:13 -0700 2007 2504573 11369 Robert Lauriston 6 2507154 I don't buy anything from Bob's Red Mill. Mon Apr 23 12:47:12 -0700 2007 2506502 25012 chemchef 4 2510514 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: http://tinyurl.com/225glq Tue Apr 24 10:49:08 -0700 2007 2504533 69634 eatzalot 3 2505430 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...... Sun Apr 22 22:49:13 -0700 2007 2504437 10290 janetofreno 4 2505855 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. Mon Apr 23 07:24:10 -0700 2007 2505430 17493 lintygmom 1 2504438 I did mean "flour." Yikes, I need more coffee. Thanks for the tip. I am heading to Rainbow now. Sun Apr 22 14:45:08 -0700 2007 2504320 93417 ELC 1 2507158 FYI: http://en.wikipedia.org/wiki/Graham_flour Mon Apr 23 12:48:42 -0700 2007 2504320 25012 chemchef 1 2509120 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. Mon Apr 23 23:16:57 -0700 2007 2504320 11225 rabaja 2 2509570 I love buckwheat. Do you make kasha? They changed the way it's to be made up on the box--the old way is better. But if you go to Russian stores like the ones on Geary in SF, you can get the giant whole grain old-fashioned stuff. Tue Apr 24 07:04:23 -0700 2007 2509120 17493 lintygmom 2 2509958 Anson Mills makes great stuff, but what they call "graham flour" is not. Store the polenta and grits in the freezer. Tue Apr 24 08:52:23 -0700 2007 2509120 11369 Robert Lauriston 3 2509983 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. Tue Apr 24 08:57:59 -0700 2007 2509958 11225 rabaja 4 2510034 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." Tue Apr 24 09:10:25 -0700 2007 2509983 11369 Robert Lauriston 5 2510161 Seeing and hearing first hand how much pride they take in their products, this is fine by me. Tue Apr 24 09:35:58 -0700 2007 2510034 11225 rabaja 6 2510176 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. Tue Apr 24 09:39:50 -0700 2007 2510161 11369 Robert Lauriston 7 2510245 I didn't know Vital Vittles sold whole wheat flour. How do you get it? Tue Apr 24 09:52:54 -0700 2007 2510176 25012 chemchef 8 2510456 At the bakery outlet or at the farmers market stand. Call ahead and have them hold you some. Fresh-ground daily. http://www.vitalvittles.com/html/stores-markets.html Tue Apr 24 10:36:24 -0700 2007 2510245 11369 Robert Lauriston