The mill produced cornmeal, rye buckwheat, wheat flour, graham flour, and whole wheat cereal, which was sold in Caledonia and Houston, Minnesota.

Rather than simply grinding the whole grain wheat kernel (bran, germ, and endosperm), in roller-milled graham flour the components are ground separately.

Plain whole wheat flour could also be used as a substitute in recipes, but the resulting baked goods' textures will differ from that of examples where graham flour was used.

In 1913 it was reported that bread made from graham flour had a protein content of 12.1%.

Many graham crackers on the market are actually imitation grahams because they do not contain graham flour or even whole-wheat flour.

The larval stages feed primarily on dried grain based products including corn meal, whole wheat flour, graham flour, granola, and dried oats.

The original graham cracker was made with graham flour, a combination of finely-ground unbleached-wheat flour with the wheat bran and germ coarsely-ground and added back in providing nutrition and flavor.

The endosperm is ground to create white flour, which may be recombined with the bran and germ to create whole grain or graham flour.

Teddy Grahams are described by their manufacturer, RJR Nabisco, as "a delicious yet wholesome snack because they're made with graham flour and other wholesome ingredients."

But a one-ounce serving of Teddy Grahams has no more than two grams of graham flour, the equivalent of one-fourteenth of an ounce.