Graham Flour is the American name for whole wheat flour, named after a 19th century dietician, Sylvester Graham. He held that by sieving the flour after grinding, the most nutritious part of the wheat was removed. This whole wheat flour has had the inner portion of its kernels finely ground. The bran layers are then returned to the flour, giving it a coarse, flaky texture. When purchasing graham flour, be sure it still contains the germ. It is excellent for rolls and breads.


There may be many companies in India selling whole wheat flour. शक्तिभोग आटा (shaktibhog aataa) is a whole wheat flour brand. Please follow this link for details:

http://shaktibhog.com/temp3/products.php?id=10

A type of whole-wheat flour that is slightly coarser than regular flour. The Rev. Sylvester Graham, an early advocate of healthier foods, developed the flour. He was specifically interested in the beneficial uses of bran in the diet and believed that bread should not be made with highly processed flour, but with whole-grain flour.

Graham flour is often confused with standard whole-wheat, but there are some differences. In Graham flour, coarsely ground flakes of bran are added and the wheat germ is usually removed to lengthen the shelf life of the flour. Graham flour is most often used in the production of graham crackers.