Graham Flour
Also known as: whole grain graham flour
Graham flour is a standard whole-wheat flour. Wheat is one of the FDA major food allergens (and contains gluten), so labeling is required.
What it is
A coarse-ground whole-wheat flour, traditionally used in graham crackers; contains the bran, germ, and endosperm.
Whole-grain flour providing fiber and a slightly nutty flavor in baked goods.
Why it's flagged
- wheat/gluten allergen (FALCPA)
What regulators actually say
"Whole wheat flour, graham flour, entire wheat flour is the food prepared by so grinding cleaned wheat... that, when tested by the method prescribed in §137.200(c)(2), not less than 90 percent passes through a 2.36-mm (No. 8) sieve."
Regulatory status
United States — FDA
Standard of identity for whole-wheat flour under 21 CFR 137.200; wheat is a major food allergen.
European Union — EFSA
Standard food; cereals containing gluten are regulated allergens.
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