Read more about Sylvester Graham below. Graham Flour is named after Sylvester Graham, the earliest of the 19th century health reformers. Graham, as he was called, though he had no formal medical training, was born in , the 17th child of Reverend John Graham, Jr.
He was very frail all his life - which led him to study anatomy, physiology and health. Graham was a very gifted orator and his lectures were very popular on what became known as "The Graham System". His lectures and articles advocated health and a vegetarianism lifestyle -ideas that were vastly unheard of at the time. Graham and his radical ideas soon had a great following.
Observers of the Graham System became known as "Grahamites". Grahamites were so devoted that they established the world's first health food store as well as Graham restaurants, boarding houses, hotels and newspaper. Some of the things Dr. Graham advised against included drug remedies, stimulants including coffee and tea, overworking, meat, alcohol, tobacco, snacking between meals, and salt. Instead, the Grahamites were advised to eat a mainly vegetarian or fruitarian diet especially raw , get enough sleep and rest on hard mattresses, take cold baths and showers, drink pure water only when thirsty, eat 3 meals a day precisely 6 hours apart, wear loose clothing, and practice cheerfulness at mealtime.
The mainstay of Dr. Graham's revolutionary health reform was to eat only home-baked bread made from whole-wheat flour. Strong opposition also developed almost immediately. Not only were people in the medical field upset, but also bakers, butchers, tobacco growers, brewers, and saloon keepers. In , Graham was scheduled to speak at a hall in Boston, but the owners feared that the hall would be burned down. The Boston butchers and bakers were so angry with Graham that the lecture was cancelled and moved to a nearby hotel.
The move did not deter the angry mob, which attacked the hotel. Riots began to be commonplace in the towns in which Sylvester Graham was due to speak. Popular Features: Cooking Videos. Join now! Sign In. View Cart. Graham Flour. It is named after Sylvester Graham, a forerunner of the American health food movement. Different forms of whole wheat flour similar to graham flour are utilized around the world.
Graham flour is unsifted, unrefined, and unbleached whole wheat flour used in baking. White flour such as all-purpose flour is finely ground with the germ and bran removed. Whole wheat flours are true to their name, with the milled endosperm, germ, and bran all present in the flour.
Graham flour is more coarsely ground than standard whole wheat flour, producing a rustic texture and nutty, lightly sweet flavor. Inventor Sylvester Graham developed this form of flour during the s in hopes of diverting people away from the refined white flour. He believed that retaining the endosperm, germ, and bran of wheat during the milling process would aid in creating a healthier population after the Industrial Revolution.
Graham flour is sold ready-to-use for baked goods and should be cooked before eating. It is more expensive than standard store-bought flours since it is a harder-to-find specialty product. While graham and gram flours have a similar spelling a pronunciation, they are two very different products.
Gram flour is made from dried, ground chickpeas and is a staple food in the Indian subcontinent. The gluten-free flour is high in fiber and protein and is used to make papadums, pakoras , bonda, chakli, and more. Graham flour is a whole wheat flour and is not gluten-free. The two flours produce very different textures and flavors and are used in wholly dissimilar dishes. Graham flour must be cooked before eating since raw wheat flours of all kinds can carry disease-causing germs.
It is sold ready-to-use and can be used to make a range of baked goods including graham crackers, other crackers, brown bread, rustic whole wheat breads, granola , and cereals. Most recipes are baked, but some like brown bread can be steamed.
Graham flour adds a nutty, toasted, sweet flavor to baked goods along with a hearty texture. The flavor is likely most familiar in graham crackers where the flour is traditionally combined with honey for a high-fiber treat. The best substitute for graham flour is unbleached, unrefined whole wheat flour. If possible, look for unsifted whole wheat flour. Alternatively, use a mixture of white flour and wheat bran along with one to two teaspoons of wheat germ per cup. Only graham flour will add it's signature coarse texture or flavor, but these substitutions will work in most baked good recipes.
Graham flour is used in baked goods that have a rustic texture and robust flavor such as crackers and dark breads. Try making your own graham crackers for a healthier version of the family favorite. Graham flour is sold by the pound or ounce in bulk bins, bags, or boxes in the baking aisle.
Look for bags ranging from a pound to 10 pounds or more. It's not commonly found in supermarkets—instead, check your local health food store.
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