Graham flour is a coarsely ground wheat flour and is an ingredient in granolas and cereals.

History

These sweet crackers were invented in 1829 by Reverend Sylvester Graham. He was a proponent of vegetarianism and especially of using whole-wheat flour. A coarser grind, called graham flour, was developed for use in breads and other sweet goods. The Presbyterian minister acquired a nationwide following that also believed condiments such as ketchup and mustard caused insanity.

Today, graham crackers are made of enriched flour plus graham flour, additional sugars, honey, spices, and preservatives.

Varieties

Graham crackers are available “plain” and flavored (cinnamon, chocolate) and in low-fat versions. Bagged and boxed crumbs as well as pre-made piecrusts are also marketed.

Graham flour is readily found and makes a healthful additive to other flours.

Storage Tips

Graham crackers will keep up to twelve months in the freezer. The flour should be refrigerated (up to a month) or frozen (about six months).

Usage Tips

• Crackers are easily crushed in a blender. They can also be placed in a plastic bag and crumbled with a rolling pin.

• The basic crust recipe includes 1-1/2 cups crumbs and 6 tablespoons melted butter.

Substitution Tips

Shortbread, ginger snaps, vanilla wafers, digestive biscuits.