Graham flour is a type of whole wheat flour made from the endosperm, bran, and germ of the wheat kernel. It is coarsely ground, giving it a slightly gritty texture compared to regular flour. Named after the 19th-century dietary reformer Sylvester Graham, it is often used in recipes for graham crackers and other baked goods. This flour is rich in fiber and nutrients, making it a healthier alternative to refined flours. It can be used in various recipes, including breads, muffins, and pancakes, adding a nutty flavor and enhancing the nutritional profile of baked items.