Graham crackers are just one of those things that everyone should have on hand. They are deliciously sweet and surprisingly comforting crackers, but they are a little annoying to try and find them in the supermarket all of the time.
Instead of having to buy them, why not learn how to make some graham flour yourself, so that you can use them to make homemade graham crackers?
How Can I Use My Homemade Graham Flour?
Graham flour is basically flour that has been made with as little filtering or removal of parts of the wheat berry as possible.
So graham flour is basically like super whole-grain flour, giving it a ton of nutty flavor and a really dark coloring.
Feel free to use homemade graham flour in place of any regular flour, but it is best used to make some delicious homemade graham crackers, which is the reason this type of flour was invented!
What Kind Of Special Equipment Do I Need To Make Graham Flour?
Since graham flour is essentially just super, unprocessed wheat flour, making graham flour is incredibly simple. All you need to do is to blend whole wheat berries down into a powder, and refrain from sieving it or really processing it in any way!
So the only thing you need to make graham flour at home is a good blender, but failing that, you can always use a mortar and pestle instead.
Ingredients
1 cup whole wheat berries

How To Make Homemade Graham Flour
Step 1 – Dry out your whole wheat grains in a single layer on a baking sheet in an oven set to the lowest temperature it can safely maintain.

Step 2 – Once completely dry, place your wheat grains in a blender, grain mill, or seed grinder, and grind on low speed until everything is completely pulverized into a coarse powder.

Step 3 – Transfer your graham flour to a sealed container and keep it in your pantry for up to 3 months.
Troubleshooting Tips
• One thing you might be struggling with when trying to grind down your wheat berries is that they just don’t seem to want to grind properly. Whether this means that they get caught at the bottom of the blender and stick together, or just that they don’t seem to be turning into flour no matter what you do. If this happens, the best thing to do is to stop, wait a few minutes, and then try again. If your wheat berries have been heated too much, or are particularly oily, they might just be clumping together as they release the little bits of oils they have in them. So the best way to get around this is to just give it a second to cool down, and then get back to grinding!
• If your whole wheat berries are starting to get a bit too brown, don’t worry too much. The more brown they are, the darker the color and the more intense the flavor of your graham flour, up to a certain point. Just make sure not to take it too far and accidentally burn it; keep a close eye on your oven, and make sure that it doesn’t get too hot and char your wheat berries.
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Nutritional Facts
For the health-conscious out there, here are the nutritional details for ¼ cup of graham flour.
Calories: 102
Total Fat: 0.6 grams
Saturated Fat: 0.1 grams
Cholesterol: 0 milligrams
Sodium: 2 milligrams
Total Carbohydrates: 21.8 grams
Dietary Fiber: 3.7 grams
Sugars: 0.1 grams
Protein: 4.1 gram
Potassium: 122 milligrams
FAQs
Graham flour is not a type of flour that you would really expect to see in most supermarkets, as it is really only used in specialty recipes like graham flour.
The fundamental difference between graham flour and other types of flour is that graham flour is completely unsifted, meaning that it has the wheat germ, as well as the bran layer, included, and it is ground especially coarsely.
It is this coarseness, and the amount of wholemeal brand, that makes graham flour so distinctive.
Not a lot of people might be immediately familiar with the flavor, or even the smell, of graham flour, as it is actually surprisingly different in taste from other types of flour.
You can expect your homemade graham flour to taste nutty, almost sweet, and a little bit coarse; in short, a lot like eating a graham cracker!
While everyone is familiar with regular wheat flour, you might not immediately understand what wheat berries are.
Well, a wheat berry is basically what flour is before it gets blended – it is basically what grows on the wheat plant, though it is missing its husk.
Looking around in your flour or wholegrain section at your local supermarket might get you some, but if you are struggling to find it where you live, the best thing to do is to just order some online.

How to Make Your Own Graham Flour
Ingredients
1 cup whole wheat berries
Instructions
Step 1 – Dry out your whole wheat grains in a single layer on a baking sheet in an oven set to the lowest temperature it can safely maintain.
Step 2 – Once completely dry, place your wheat grains in a blender, grain mill, or seed grinder, and grind on low speed until everything is completely pulverized into a coarse powder.
Step 3 – Transfer your graham flour to a sealed container and keep it in your pantry for up to 3 months.
Nutrition Facts
- Serving Size: 1/4 cup