What is the best way to cook with graham flour? Is it best by itself or mixed with other flours?
I think that graham flour is coarser than whole wheat correct? I generally mix whole wheat with unbleached flour when I make muffins so that they come out softer. If graham flour is more coarse than whole wheat flour, I think the breads and muffins will be too dense. Has anyone tried whole wheat and graham flour together for breads and muffins? I would love to hear some suggestions about what works best together and also how graham flour does with baking powder and yeast. I'm planning to make a healthier version of my signature cinnamon apple bread with graham flour. I hope it will be a success.