Karen, I try to make our recipes as accessible as possible to everyone; graham flour isn't something you can purchase at the grocery store, so I used a more common flour, white whole wheat. In addition, graham flour and traditional whole wheat flour are both milled from red wheat, and taste the same: aggressively "wheaty," not "graham-y." Graham flour is milled from soft rather than hard red wheat; and while this may affect texture, it doesn't affect taste. I WISH graham flour tasted like graham crackers... but that's just not the case. Hope this helps - PJH

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