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Dec 21, 2008 07:52 AM

Graham flour substitution

I've got banana bread on the brain and was thinking about mixing up my mom's old, delicious but pretty standard recipe with the addition of some graham flour I happen to have on hand. Would welcome any recommendations about best proportion to shoot for, to get most flavor from the graham flour but still enough structure from the all-purpose. Recipe calls for 2 cups flour, would 1 cup each be about right?

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  1. Wow! This wikipedia article provides really good information about the proportions you're asking about.

    1 Reply
    1. re: operagirl

      Super, thanks for the link. I'll try 1 1/3 cups all-purpose with 1 cup graham and see how things go.