Graham flour

Not to be confused with gram flour.

Graham flour is a type of flour named after the American Presbyterian minister Rev. Sylvester Graham Flour (1794–1851), an early advocate for dietary reform. Graham despised the discarding of nutrients and bleaching with alum and chlorine involved in making white flour and white bread, and believed that using all of the grain (without adding chemicals) in the milling of flour and baking of bread, was a remedy for the poor health of his fellow Americans during changes in diet brought on by the Industrial Revolution.