Recipes on June 2, 2011 by

Whole Wheat Graham Crackers

Just today I was asked if Whole Wheat Graham flour could be substituted for Whole Wheat flour in a cookie or muffin. My reply was, “Yes!” There is much confusion about graham flour. Sometimes it can be confused with “gram” flour, which is garbanzo bean flour. I’ve noticed that even in our bulk bin area graham flour is sort of pushed off in the bottom corner.

With Bob’s Red Mill Whole Wheat Graham Flour you will achieve a coarse, hearty texture. All parts of the wheat berry are present in this flour. So what is different? Graham Flour is quite simply just a coarsely ground whole grain flour. If you’ve been like many people that have ignored this unique flour for sometime, here is your chance to give it a try.

Contrary to popular belief graham flour is used in products other than the graham cracker. I remember my mother using it in molasses bread, raisin scones and Boston brown bread. Oh so delicious! The following recipe for Graham Crackers is entirely whole grain and gains extra texture with the addition of wheat germ and flaxseed meal. Whether you dunk your graham crackers in milk or cover them with frosting, this variation is delicious.

Happy Baking!

Whole Wheat Graham Crackers

  • 2 ½ cups Bob’s Red Mill Whole Wheat Graham Flour
  • ¼ cup Flaxseed Meal
  • ¼ cup Wheat Germ
  • ½ tsp Salt
  • 1 tsp Baking Soda
  • 1 tsp Cinnamon
  • 1 cup cold Butter
  • ½ cup Brown Sugar
  • 1 tsp Vanilla
  • ¼ cup Honey (warmed)

Preheat oven to 350°F degrees. Mix dry ingredients in a small bowl and set aside. In a stand mixer cream butter and sugar for about 2 minutes. Add dry ingredients and scrape down. After the dough starts to come together on speed 1, pour in the vanilla and warmed honey. When combined turn dough out onto a floured surface. Work dough into itself three or four times, and then cut into four equal parts. If dough feels too fragile to work with, wrap it and pop it in the refrigerator for an hour. This will help its workability. Roll each quarter until it is 1/8 of an inch thick. Cut into your desired shape- can use cookie cutters, pizza cutter or whatever you please. I used a pizza cutter to cut traditionally sized graham cracker. Gently place onto a parchment covered pan and score crackers with a fork. The crackers don’t spread much, so you can place them with about a ½ inch apart. Bake for 15-17 minutes. The crackers will be browned around the edges. Remember they are supposed to be crunchy. Cool completely and enjoy.

Yield: 25- 2 x 3-inch crackers


I really love this commentary about Graham flour. I’ve never tried it, but I will now for sure. I love to make grainy scones, so I think that will be my first experiment. Love the blog!

Lisa Scully says:

Is there any recipes to make gf graham crackers from Bob’s biscuit & baking mix?

Hi Lisa,

We don’t have a recipe, unfortunately. You could try adapting this recipe and replacing the flours, baking soda, baking powder and salt with our GF Baking Mix.

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