Graham Flour

One US cup of graham flour weighs 120 grams. Going the other way, 100 grams is about 0.83 cups.

Also called whole wheat graham flour, coarse whole wheat flour, graham whole wheat flour, stone ground graham flour.

TL;DR: 1 cup of graham flour weighs 120 grams. High confidence, based on convergence across Bob's Red Mill (two SKUs) and Hodgson Mill. King Arthur lists 96 g/cup by lumping graham flour together with whole wheat pastry flour on their chart; that figure works for a soft-wheat pastry flour but understates true graham flour by 25 percent.

Graham flour is a coarse-ground whole wheat flour named after Sylvester Graham, a 19th-century American reformist minister who championed unrefined whole-grain baking as part of a broader dietary movement. Traditional graham flour is milled with a distinctive technique: the endosperm is ground fine, as in white flour, while the bran and germ are ground coarsely and combined back in, producing a flour with visible bran flecks and a slightly grainy texture. Modern commercial graham flour, including Bob's Red Mill and Hodgson Mill's products, is generally milled from hard red spring wheat and ground more coarsely than standard whole wheat flour. It is the base ingredient in true graham crackers, though most commercial graham crackers today use regular whole wheat flour or even bleached white flour with molasses and honey for the characteristic flavor.

Graham flour is a distinct product from whole wheat pastry flour, though the two are often confused. Whole wheat pastry flour is milled from soft white wheat, which has lower protein content (around 9 percent versus 12 to 13 percent for hard red wheat) and produces tender results in cookies, cakes, and biscuits. Graham flour with its higher-protein hard red wheat is better suited to hearty breads, muffins, pancakes, and graham crackers, where a coarser texture and more assertive wheat flavor are desired. Bob's Red Mill sells both products as separate SKUs, and Hodgson Mill's graham flour packaging explicitly directs pastry-flour users to their separate whole wheat pastry flour product. King Arthur is the notable exception: their ingredient weight chart lumps the two under a single line item, 'Whole Wheat Pastry Flour / Graham Flour,' both at 96 grams per cup. This is idiosyncratic to King Arthur and does not reflect industry consensus.

The source data for graham flour proper converges cleanly. Bob's Red Mill's regular Whole Wheat Graham Flour (USDA Branded database entry, UPC 039978003096) lists 30 grams per quarter-cup serving on the nutrition panel, extrapolating to 120 grams per US cup. Their organic version (UPC 039978009906) lists the same 30 grams per quarter cup, confirming the figure across two production lines. Hodgson Mill's graham flour extrapolates to the same 120 grams per cup from its serving-size disclosure. Three producers, one figure.

King Arthur's 96 grams per cup is 25 percent below this convergence. The rejection here is not a pure density measurement error, unlike the sweet rice flour or rice flour corrections where King Arthur applied a fluid-ounce interpretation to a weight measurement. Instead, King Arthur has treated graham flour as if it were their whole wheat pastry flour, effectively erasing the distinction between two different products. Their 96-gram figure is probably accurate for their own whole wheat pastry flour, which is milled from soft wheat and packs less densely, but a baker following that figure and reaching for a bag of Bob's Red Mill graham flour will under-weigh by a full quarter.

For practical baking, use 120 grams per cup for graham flour from any of the major producers that sell it as a distinct product. There is no FDA identity standard for graham flour in the United States, so there is real product variation between brands, but the 120-gram figure holds for the mainstream retail options. Weighing directly from the bag eliminates any variance from grind coarseness or brand-specific milling.

The following published figures for graham flour are rejected here, with the physics or standards reasoning behind each rejection on its own page:

• King Arthur Baking ingredient weight chart: 96 g per cup