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Graham flour substitution

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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.