Graham flour storage

Graham flour will quickly turn rancid. Buy only what you will use in a month's time. Store in a sealed bag or container in a cool, dry, dark place, preferably in the refrigerator or freezer. At room temperature, graham flour will turn rancid in about a month. Refrigerated graham flour will last about 3 months, while keeping it in the freezer can prolong its life up to 6 months.

Graham crackers are easily frozen. Place unopened or opened packages in zip-top heavy-duty freezer bags and suck out all the air. They should keep up to one year.

Graham flour cooking tips and usage

Never sift graham flour.

Graham flour may be substituted for most of the white flour in breads, but it may need longer cooking.

Breads made with graham flour will be coarser and denser.

Turn whole graham crackers into crumbs by whirling in a food processor or place in a heavy-duty plastic bag and roll with a rolling pin.

15 graham cracker squares = 1 cup graham cracker crumbs.

1 pound graham flour = 3-1/3 cups stirred.

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Cookbooks

*	The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook
*	The King Arthur Flour 200th Anniversary Cookbook
*	Crust & Crumb: Master Formulas for Serious Bread Bakers
*	The New Food Lover's Companion
*	More Cookbooks