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Antebellum Style Rustic Coarse Graham Wheat Flour

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Coarser than our whole grain wheat flour, Anson Mills graham flour is cold-milled from Red May wheat and hand-scrubbed to break large bran particles into smaller bits. The finished product, which bears no resemblance to commercial graham flour, produces near crystalline crispness and rich, robust, and sweet wheat flavors in classic graham biscuits and crackers. It is also the quintessential blending flour for rustic breads.