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Topic: Graham flour

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Whole wheat flour

Flour

Graham cracker

Sylvester Graham

Digestive biscuit

	History of Vegetarianism - Sylvester Graham (1795-1851)
		Inventor of graham flour and the graham cracker
		Sylvester Graham was an American Presbyterian minister (ordained in 1826) who preached on temperance and stressed whole-wheat flour and vegetarian diets.
		Graham had many devoted followers, known as Grahamites, who slavishly followed his principles, which included temperance, sexual restraint, and baths, in addition to vegetarianism.
	www.ivu.org /history/usa19/graham.html (304 words)

	Flour - Wikipedia, the free encyclopedia
		Flour is always based on the presence of starches, which are complex carbohydrates.
		In terms of the parts of the grain (the grass seed) used in flour -- the endosperm or starchy part, the germ or protein part, and the bran or fiber part -- there are three general types of flour.
		Standard wheat flours (defined in DIN 10355) range from type 405 for normal white wheat flour for baking, to strong bread flour types 550, 650, 812, and the darker types 1050 and 1600 for wholegrain breads.
	en.wikipedia.org /wiki/Flour (1431 words)

	Graham cracker - Wikipedia, the free encyclopedia
		Originally made solely with graham flour, many modern imitation graham crackers contain no graham flour at all, and are based on bleached, refined white flour, which the Rev. Graham implacably opposed.
		Graham crackers have long since ceased to be considered a health food, but they have remained popular as a snack food.
		Graham crackers are essential ingredients for various popular snack foods, including moon pies and s'mores.
	en.wikipedia.org /wiki/Graham_cracker (226 words)

	Stu's Web Page (Site not responding. Last check: 2007-11-02)
		White wheat flour is made from a strain of white, hard winter wheat that has exactly the same nutritional value as regular whole wheat flour, but what makes this flour special is its mild flavor and ability to yield a more lightly textured bread not normally associated with whole wheat flour.
		Pastry flour is available in whole wheat or white, and it is milled from a softer wheat berry lower in gluten.
		I always have a problem remembering to take the flour from the freezer well in advance, and have discovered that toasting the flour in a dry frying pan on top of the stove to warm it up doesn't work very well because it burns easily and the gluten is destroyed.
	home.gwi.net /~nas/bread/5basics_flours.htm (2856 words)

	Sweet cracker legacy of Sylvester Graham's crusade for healthful living
		The graham cracker is the lone survivor of Graham's crusade.
		Graham flour is essentially the same as whole wheat flour -- that is, flour that has been minimally processed and ground from the entire wheat kernel (bran, germ and endosperm).
		Graham flour is only fourth on the list of ingredients, and the crackers are not particularly high in fiber anymore.
	www.post-gazette.com /food/20010809grahams0809fnp3.asp (836 words)

	Flour (Site not responding. Last check: 2007-11-02)
		In some markets, the different available flour varieties are labeled according to the ash mass that remains after a sample was incinerated in a laboratory oven at 900 °C (ISO 2171, method A).
		The "flour type" number given in many German bread recipes is the amount of ash (measured in milligrams) obtained from 100 g of this flour.
		Standard wheat flour types (DIN 10355) range from 405 for normal white flour to 1600 for flours used in dark breads.
	www.worldhistory.com /wiki/F/Flour.htm (1132 words)

	Hodgson Mill - Premium Quality Since 1882 : What is Whole Wheat (Site not responding. Last check: 2007-11-02)
		Graham Flour is named after Sylvester Graham, the earliest of the 19th century health reformers.
		Dr. Graham, as he was called, though he had no formal medical training, was born in 1794, the 17th child of Reverend John Graham, Jr.
		In 1837, Graham was scheduled to speak at a hall in Boston, but the owners feared that the hall would be burned down.
	www.hodgsonmill.com /cgi-bin/page_viewer.cgi?page_id=100 (416 words)

	Flour & Meal Products from Historic Mills
		The slower ground "old process" flour and meal is soft to the touch, because the particles are ground an not flat and sharp, and contain all the germ.
		The wheat kernel ground between the millstones, the flour is not exposed to high temperatures as roller milled flour, thus preserving essential nutrients.
		The flour is ground from a blend of 50-50 or 70-30 of soft to hard wheats to produce an "all purpose" flour.
	www.angelfire.com /journal/millrestoration/products.html (2706 words)

	Flour
		The term "Graham" originated some years ago with Dr. Sylvester Graham, a practicing physician, who prescribed bread made from coarsely ground wheat, from which no part of the grain had been removed as an aid in relieving constipation.
		Entire wheat flour, therefore, makes bread with a finer crumb, but its beneficial effects are practically the same as those of Graham flour.
		Gluten flour is made from wheat flour from which a large part of the starch has been removed.
	www.oldandsold.com /articles06/groceries-16.shtml (496 words)

	How graham cracker is made - Background, Raw materials, The manufacturing process, Quality control
		Graham crackers and related animal crackers are whole wheat crackers made with a special type of flour.
		Whole-wheat flour is composed of the three main parts of the wheat seed, the outer coat or bran, the germ, and the endosperm.
		Graham was an early nineteenth century health reformer who lectured on the evils of meat, alcohol, fat, and processed grains such as refined flour.
	www.madehow.com /Volume-3/Graham-Cracker.html (2115 words)

	Graham Flour
		Graham Flour is a whole wheat flour that is ground just a little more coarsely than usual.
		Graham Wafers, as well as Grape Nuts cereal and some granolas are made with Graham Flour.
		Graham Flour was invented by Sylvester Graham (1794–1851).
	www.practicallyedible.com /edible.nsf/pages/ed.0497 (616 words)

	Graham Cracker History - Invention of the Graham Cracker
		Graham bread was invented by Sylvester Graham in 1829, for his vegetarian diet.
		Sylvester Graham, best known today for his invention of Graham crackers, was from a line of clergymen-physicians and was born in West Suffield in 1794, the 17th child of the 72-year old Reverend John Graham, Jr.
		Graham was raised by relatives who gave little attention to his development, and he worked at scattered tasks until he was 19 years old..
	www.ideafinder.com /history/inventions/graham.htm (739 words)

	Graham flour -- Facts, Info, and Encyclopedia article (Site not responding. Last check: 2007-11-02)
		Graham flour is a type of (Flour made by grinding the entire wheat berry including the bran; (`whole meal flour' is British usage)) whole wheat flour.
		Graham flour is generally not available outside of the USA.
		Plain whole wheat flour can be also be used as a substitute, but the texture wouldn't be right.
	www.absoluteastronomy.com /encyclopedia/g/gr/graham_flour.htm (129 words)

	Homesteading Today - Whole wheat flours (Site not responding. Last check: 2007-11-02)
		Graham flour is a bit sweeter and coarser than reg whole wheat.
		Graham flour is a coarsely milled whole wheat.
		Whole wheat flour is yellowish in color, because of the bran and germ, if it is white whole wheat flour I would guess it has been bleached with chlorine or novadelox(just another chemical), these are things that we used.
	www.homesteadingtoday.com /vb/showthread.php?t=68897 (1719 words)

	Cook's Thesaurus: Wheat Flours
		Since rice flour absorbs more moisture, you may need to add more liquid to recipe.) OR corn flour (This is a good substitute for those with wheat allergies.) OR millet flour (This has a more pronounced flavor than all-purpose flour, and it tends to make baked goods coarse and dry.
		Cakes made with pastry flour tend to be a bit less delicate and crumbly.) OR all purpose flour (Substitute 7/8 cup all-purpose flour for each cup of cake flour and add 2 tablespoons of cornstarch for every 7/8 cup all-purpose flour used.
		Don't confuse it with bread flour = high-gluten flour, which is gluten-fortified flour, or with gluten = seitan, a meat analogue used in vegetarian dishes.
	www.foodsubs.com /Flour.html (3074 words)

	Silvester Gram (Site not responding. Last check: 2007-11-02)
		Sylvester Graham, best known today for his invention of Graham crackers, was from a line of clergymen-physicians and was born in West Suffield in 1794, the 17th child of the 72-year old Reverend John Graham, Jr.
		Graham decided to prepare for the ministry also, and studied languages at Amherst College briefly in 1823.
		Graham’s most ambitious work, Lectures on the Science of Human Life, published in 1839, became a leading text on health reform, but his popularity waned after 1840 and he died in 1851 before completing The Philosophy of Sacred History, a collection of his lectures relating his theories of living habits to the scriptures.
	www.suffield-library.org /localhistory/graham.htm (192 words)

	Graham Flour 50 LB (Site not responding. Last check: 2007-11-02)
		Graham Flour 50 LB Graham Flour in a bulk 50 pound bag.
		Graham Flour 50 LB Graham flour is coarse all-wheat flour.
		The term Graham originated with Dr. Sylvester Graham, a practicing physician, who prescribed bread made from coarsely ground wheat, from which no part of the grain had been removed as an aid in relieving constipation.
	www.store.honeyvillegrain.com /browseproducts/Graham-Flour-50-LB.HTML (192 words)

	Sylvester Graham
		Inventor of Graham flour, bread and crackers (1829).
		Graham was an American Presbyterian minister who mainly preached nutrition and wanted to reform the eating habits of America and the world.
		He advocated vegetarianism and the use of only coarse, whole grain flour and railed against meat, potatoes, tobacco and alcohol, coffee and tea, chocolate and pastries.
	www.foodreference.com /html/wsylvestergraham.html (209 words)

	Answer: What Exactly is Graham Flour?
		Graham flour is generally not available outside of the United States.
		A fully correct substitute would be to mix the appropriate amounts of white flour, wheat bran, and wheat germ.
		Plain whole wheat flour can be also be used as a substitute, but the texture would be different from graham flour.
	www.kitchenlink.com /gm/2/17235 (93 words)

	Flour - Glossary - Hormel Foods
		Bread flour is a variety of wheat flour produced from hard wheat, making it high in gluten and very effective for yeast bread while cake and pastry flours are made from a low protein, soft wheat, so the flour contains less gluten.
		Enriched flours are those that have been processed from grain to remove the amino acids and nutrients, bleached to whiten the appearance, and then reformulated with nutrients, such as thiamin, riboflavin, niacin, Vitamin D, iron, and calcium added in accordance with established government guidelines.
		Gluten flour is the type most often used as an additive for varieties of flour that are low in gluten.
	www.hormel.com /kitchen/glossary.asp?id=33312&catitemid= (903 words)

	Graham Flour, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR
		Graham Flour, Food Resource [http://food.oregonstate.edu/], Oregon State University, Corvallis, OR Food and Ingredients
		Description Origins Composition Use/Sensory Qualities Functional Properties/Characteristics Comment: This is the same as whole wheat flour, containing the bran, endosperm, and germ.
		It is named after Dr. Sylvester Graham who developed the graham cracker in the 1800's.
	food.oregonstate.edu /g/flour_graham.html (50 words)

	What can graham flour do for breads and muffins? - recipes Sunset - Find Articles
		Originally, graham flour was less finely milled (ground) and coarser in texture than regular whole-wheat flour.
		The yeast bread is a hearty mix of graham flour, cornmeal, and all-purpose flour; slices are particularly good toasted.
		In a bowl, mix graham flour, wheat germ, granulated sugar, baking powder, soda, apricots, and nuts.
	www.findarticles.com /p/articles/mi_m1216/is_n4_v184/ai_8833935 (871 words)

	Kitchen Dictionary: graham cracker
		Graham-cracker pie crust is made from a mixture of crushed graham crackers, sugar and butter that is pressed into a pie pan.
		Graham flour is not available in all countries.
		Plain whole wheat flour can also be used as a substitute, but the resulting texture would be different from that of graham flour.
	www.recipezaar.com /library/getentry.zsp?id=376 (222 words)

	Welcome to Paul's Grains Homepage: offering healthy, chemical-free cereal and flour!
		Paul's Grains' 7-Grain Flour is made of the same nutritious grains as the 7-Grain Pancake Mix (the only difference is that the 7-Grain Flour does not have the salt and baking powder added).
		This is essentially whole wheat flour, but is made using "soft" wheat, rather than "hard." Because it is lower in gluten, it's not as good for bread, but is perfectly suited for pie crusts and other pastries.
		This flour is an excellent substitute for basic "all purpose" white flour which is commercially available -- it has not been bleached or treated chemically, yet it is whiter and lighter than whole wheat flour.
	personal.adiis.net /paulsgrains/flours.htm (957 words)

	FamousVeggie.com Biography
		By desire, he was a rip-roaring advocate of temperance and vegetarianism and - the graham cracker.
		In 1829, he invented the graham cracker, whose main ingredient was the coarsely ground graham flour.
		It's the size of the particles that give graham flour its distinctive flavor and texture.
	www.famousveggie.com /biodetail.cfm?&PEOPLEID=229 (223 words)

	MSN Encarta - Search Results - graham flour
		The product sold as whole wheat flour in the U.S. contains all of the kernel with the exception of the bran.
		Flour, finely ground meal of grains of wheat, obtained by milling.
		Graham, Thomas (1805-69), British chemist, best known for his research in diffusion of gases and liquids and in colloid chemistry.
	ca.encarta.msn.com /graham_flour.html (112 words)

	Sylvester Graham (Site not responding. Last check: 2007-11-02)
		Although he was an ordained Presbyterian minister, Graham achieved fame for his touting of unsifted, coarsely ground wheat flour.
		Graham flour had been around for a long time, but it wasn't until this famous minister came along that it achieved real notice.
		The recipe for NABISCO Graham Crackers is essentially unchanged from the one created by Sylvester Graham.
	www.famousveggie.com /sylvestorg.cfm (223 words)

	Gourmet Food - THE NIBBLE - Tiny Trapeze Gourmet Graham Crackers
		One might lust after the perfect graham cracker without knowing that graham crackers were actually invented to control lust, by The Reverend Sylvester Graham (1794-1851), an eccentric Presbyterian minister from Connecticut.
		Graham flour* is a form of whole wheat flour in which the bran and germ layers are returned and mixed in, producing a coarse, brown flour with a nutty and slightly sweet flavor.
		It is such a pleasure to inhale the complex vanilla, graham and molasses nose, to taste the complex layering of flavors on the tongue.
	www.thenibble.com /zine/archives/tiny-trapeze-gourmet-graham-crackers.asp (1442 words)

	graham flour and whole wheat flour
		Graham flour is another name for unsifted whole-wheat flour, a coarse-textured flour ground from the entire wheat kernel (bran, germ, and endosperm).
		Whole-wheat flour comes from whole, unbleached wheat, which conatins the bran nor the germ.
		The bran and germ can then be added back to the white flour to make whole wheat flour (also called whole grain flour).
	www.recipelink.com /gm/2/12803 (87 words)

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