Graham Flour StorageGraham 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 and Crackers 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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Graham crackers, crumbs, and flour photo © 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.