Graham Flour Uses

Graham flour is a popular choice for healthy bread loaves, crackers, muffins, cookies and bread bars. Since the bran are coarsely ground, they retain much of their protein. It is also an ideal substitute for whole wheat flour. The loaf may be darker than the usual whole wheat bread but just as tasty.

Bakers have found out that Graham flour baking will yield even tastier result when honey is included in the ingredients, often used in place of half of the sugar requirement or used as drizzles or dips for freshly baked Graham breads and goodies. Corn syrup also works well with Graham flour.

Those who would like to consume pure Graham flour should carefully read the labels of many commercially available “Graham” products since the flour may not really be Graham flour. Even some of the commercially sold Graham crackers, the most popular of the Graham products are not made with pure Graham floor. Make sure the brands you choose guarantee real Graham flour.

Because of its ability to retain liquid like milk and cream and hold or bind mixtures together, Graham flour and baked goodies are the best choice for preparing pie crusts, refrigerated cookies, healthy bread bars, granola bars, fruit loaves, mixed fruit-nut loaves and muffins.

Graham Flour Recipes:

1. OLD-FASHIONED GRAHAM COOKIES

Ingredients: 1 ½ cups sifted Graham flour, separate the bran after sifting; ½ cup brown sugar; ¼ cup milk; 1 egg yolk; ½ tsp vanilla; ¼ tsp salt; and 1 tbs canola oil.

Directions: Beat the following ingredients into a bowl of oil: sugar, salt, egg yolk and vanilla. Divide the Graham flour and milk into two parts. Beat in the first batch of Graham, then milk. Add the second batch the same way until a soft dough is produced. Sprinkle flour on a baking board and work the dough on it. Sprinkle with a little flour, pat, form into a ball and flatten with a rolling pin to a 1/4-inch thick dough. Mold and cut into cookie doughs. Oil a baking pan, preheat and bake at 350°F for 10-12 minutes.

2. PEANUT BUTTER GRAHAM CRUMBLE (No-cook)

Ingredients: 2 cups Graham cracker crumbs; ½ cup honey; 2 cups peanut butter (any variety); ¼ pint fruit-flavored or chocolate syrup, syrup and 1 cup confectioner's sugar. Optional: chocolate chip crumbles or marshmallows. Coating: 1 cup Graham cracker crumbs

Directions: Mix all ingredients except fruit syrup in a bowl until smooth. Form into balls, flatten to ¼ inch cookie mixture. Put in a wax paper and refrigerate overnight until hard. When hard, slice into cookies. Coat evenly both cookie sides with more Graham crumbs. Drizzle with fruit-flavored or chocolate syrup.