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7 Magnificent Graham Flour Substitute For Baking Bread

Graham flour is famously known as the flour used to make graham crackers; a famous snack often used for desserts. Graham flour is made from ground winter wheat endosperm and bran.

Graham Flour is not as readily available as other flours. It is often just found in bakery supply stores, health food stores, specialty stores, and gourmet food stores. When you find yourself needing graham flour, the following are some substitutes to consider

  1. Unbleached, unrefined whole wheat flour
  2. Durum wheat
  3. Whole Grain Flour
  4. White Flour, Wheat Bran, and Wheat Germ Mix
  5. All-Purpose Flour and Wheat Germ
  6. Graham Crackers
  7. Potato Flour, Almond Meal, and Hazelnut Meal Mix

Before going into each alternative, let’s understand more about this healthy flour which is not that common in the market.

7 Best Substitute For Graham Flour 

Graham Flour Substitute

Graham Flour is a whole wheat flour named after Sylvester Graham, an American dietary and Presbyterian minister.

His life’s work mainly revolved around the temperance movement, vegetarianism, and a whole-grain bread diet. He is also considered the Father of Vegetarianism in America.

It has a coarse ground texture and a light, sweet, and nutty flavor. Some of the best substitutes for graham flour are unbleached, unrefined whole wheat flour. 

Unbleached, unrefined whole wheat flour


The first on the best graham flour substitute list is unbleached, unrefined whole wheat flour. A lot of people are often confused about the difference between bleached and unbleached flour.

One of the main differences between the two is the way of processing. In bleached flour, the bran, germ, and kernel of the wheat have been removed. This lessens the coarseness of the flour. However, it also removes the vitamins and minerals in the flour.

Chemical agents such as potassium bromate, benzoyl peroxide, or chlorine are used to age bleached flour. This process alters the texture, taste, and appearance of the flour.

Unbleached flour, on the other hand, does not undergo the aforementioned processes. Unbleached, unrefined whole wheat flour is more nutritious than bleached flour. Hence, it is a good substitute for Graham flour.

Durum Wheat

Durum wheat, also known as macaroni wheat or pasta wheat, is one of the two most popular species of wheat. “Durum†which directly translates to ‘hard’, owes its name to the resistance of the grain to milling.

Durum is commonly used in making pasta and semolina. It is also used in Levantine, Middle Eastern, European, and North African cuisines.

Durum Wheat is highly nutritious. It is rich in folate, a vitamin B needed by pregnant women. It is also rich in protein and lutein. Lutein is a type of nutrient that prevents age-related macular degeneration that may lead to blindness.

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It is also rich in fiber, which helps control blood sugar levels, lowers the risk of colon cancer, aids bowel movements, and controls blood sugar levels.

Whole Grain Flour


The next on the best graham flour substitute list is whole grain flour. Whole grain flour and whole wheat flour both contain the three parts of a kernel – the bran, endosperm, and germ. But there are stark differences between whole grain flour and whole wheat flour.

The main difference between the two is the seed used. Whole wheat flour only uses wheat kernel. Meanwhile, Whole grain flour is made from corn, millet, barley, quinoa, amaranth, rice, rye, teff, and triticale.

Like whole wheat flour and Graham flour, whole grain flour is packed with nutrients because of the bran and germ. According to[ii], a diet rich in whole grains helps lower the risk of diabetes, heart disease, and cancer.

All-Purpose Flour and Wheat Germ

All-purpose flour is a household ingredient. It is also readily available in markets and grocery stores so it is an ideal substitute to graham flour. To attain the same texture and flavor as that of graham flour, wheat germ is added.

White Flour, Wheat Bran, and Wheat Germ Mix

The next on the best graham flour substitute list is a mix of white flour, wheat bran, and wheat germ. Wheat bran is the outer layer of the kernel. It is hard which is why it is often removed when making flour. However, it is extremely nutritious.

It is also rich in dietary fiber, which helps aid digestion. Aside from that, it is also ideal for those on a diet because of its low-calorie content. Wheat bran has a nutty and sweet flavor, making it a good substitute for graham flour. It also has the same texture as Graham flour.

Wheat germ, on the other hand, is the reproductive part of the wheat kernel. As with wheat bran, it is also removed during the milling process. It is also extremely nutritious. It is packed with fiber, nutrients, and minerals.

As to the flavor profile, it likewise has a sweet and nutty taste. It is typically used in making muffins, bread, granola bars, muesli, meatloaf, meatballs, yogurts, cereals, oatmeal, cookies, casseroles, soups, and stews.

Graham Crackers


Graham crackers, a derivative of Graham flour, are more widely available than Graham flour itself. When you find yourself needing Graham flour, grab a packet of Graham crackers and grind it up. It will work as an excellent substitute for Graham flour.

Potato Flour, Almond Meal, and Hazelnut Meal Mix

When you run out of Graham crackers or simply just want to make a gluten-free version, you can make one out of a mixture of potato flour, almond meal, and hazelnut meal.

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Simply mix the aforementioned three ingredients, together with almond milk, sugar, and vanilla extract. Mix until all ingredients are incorporated together. Let the dough rest overnight. When ready, roll the dough and cut into pieces depending on how you want them. Bake for at least 10 minutes.

Graham Flour Substitute Related FAQs

We tried answering some of the most asked questions on the internet regarding graham flour. We listed these questions and answered them for you:

What is the difference between Graham flour and gram flour?

Graham flour is often confused with gram flour. Although they are similarly spelled and pronounced, they are very different from each other. Gram flour is derived from ground dried chickpeas.

It is gluten-free, and it is rich in protein and fiber. Gram flour is popular and widely used in India, Burma, Nepal, Pakistan, and Caribbean countries.

Gram flour is used to make hummus, falafel, and flatbread. It has a grainy texture and a nutty taste. Unlike Graham flour, gram flour is gluten-free. It also contains a lot of fiber and protein. It is a huge favorite of vegetarians and vegans.

Is Graham flour gluten-free?

Graham flour is not gluten-free. It is derived from wheat – an ingredient high in gluten. It is therefore not advisable for people sensitive to gluten or those with celiac disease to consume food with Graham flour listed as an ingredient.

Is Graham flour the same as wheat flour?

Graham flour is not the same as wheat flour. As previously mentioned, Graham flour contains all three parts of the wheat kernel – germ, bran, and endosperm.

The endosperm is finely ground like traditional flour. Meanwhile, the bran and germ are coarsely ground. Then, the endosperm, bran, and germ are mixed. This is the primary reason why graham flour has a unique texture.

What are common recipes that uses Graham flour?

It is a common misconception that Graham flour is only used to make Graham crackers. There are lots of desserts that use Graham flour.

Graham Chocolate Chip Cookies

Graham Chocolate Chip Cookies are extra yummy because the Graham flour adds a nutty and sweet flavor to the cookie. 

What You Need

  • 2 cups flour
  • 1 cup Graham flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 large egg
  • 1 egg yolk
  • 12 tablespoons butter
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 teaspoons of vanilla
  • 1 cup of milk chocolate chips.
  1. Mix the ingredients – flour, Graham flour, baking soda, cornstarch, and salt – in one bowl.
  2. Beat the butter, salt, and sugar together in a bowl.
  3. Afterward, gradually add the egg, egg yolk, and vanilla extract.
  4. Slowly, add the flour mix to the bowl. Beat until the flour mix is well incorporated.
  5. Fold the chocolate chips into the mixture.
  6. Cover the dough with plastic or cloth.
  7. Store in the refrigerator for at least an hour.
  8. Preheat the oven to 300F.
  9. Line at least two baking sheets with parchment paper.
  10. While the oven is set preheating, take out the dough and roll it into 1-inch balls.
  11. Place the balls of dough at least two inches apart on the baking tray.
  12. Place the cookies in the oven.
  13. Bake for at least 10 minutes, rotating it midway.
  14. Remove the tray from the oven.
  15. Cool the cookies on the baking sheets for at least 10 minutes, then transfer to a wire rack afterward.
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Graham Bread

The following are the ingredients to make Graham bread

What You Need:

  • 1 cup of brown sugar
  • 2 and a half cups of milk or buttermilk with 2 and a half tablespoons of vinegar
  • 1 egg
  • 2 and a half teaspoon of baking soda
  • 3 cups of whole wheat Graham flour
  • 1 cup of whole wheat flour
  • a pinch of sea salt
  1. Combine the dry ingredients in one bowl.
  2. Mix until fully blended.
  3. In a separate bowl, beat together the egg, milk, and sugar until creamy.
  4. Slowly add the dry ingredients to the egg and sugar mix.
  5. Beat until the ingredients are fully incorporated with each other.
  6. Pour the mix into a greased loaf pan.
  7. Bake it at 350 degrees for at least 40 to 45 minutes.

Graham Cracker Pancakes

This next Graham recipe makes use of Graham cracker pancakes.

What You Need

  • 1 cup all-purpose flour,1 cup crushed graham crackers
  • ¼ cup brown sugar
  • 2 eggs
  • 1 and a half cups of buttermilk
  • 1 and ¼ cups of whole milk
  • ¼ cup unsalted melted butter
  • 1 pinch salt
  • ½ teaspoon freshly grated nutmeg.
  1. In a medium bowl, stir together the dry ingredients – flour, crushed graham crackers, brown sugar, nutmeg, salt, and cinnamon.
  2. Meanwhile, beat the eggs, buttermilk, whole milk, and butter in a separate bowl until creamy.
  3. Mix the wet ingredients with the dry ingredients gradually.
  4. Heat the pan over medium heat.
  5. When the oil is hot, pour at least ½ cup of batter into the pan.
  6. Wait until the edges of the pancake look dry and bubbles form in the pancake.
  7. Flip the pancake to the other side.
  8. Strain and cool in a rack.
  9. Top with maple syrup, butter, and fruits of choice.


 [i] Are there health benefits of durum wheat?. Brennan, Dan. October 25, 2021. Accessed May 9, 2022.

[ii] What’s the difference between whole grain and whole wheat? Davidson, Katey. October 6, 2020. Accessed May 9, 2022