It is not sifted ("bolted") with a flour dresser after milling.[2] Graham flour is available at health food stores, some grocery stores, bakery supply stores, and some specialty and gourmet food shops, or directly from a flour mill that has experience making it.A substitute for it would be a mix of unbleached white flour and wheat middlings; this was a common substitute prior to and after the passage of the Pure Food and Drug Act in 1906, but the FDA gradually established standards and eliminated imitations from the market.[4] Graham despised the discarding of nutrients such as germ and bran when making flour for white bread.He believed that using all of the grain in the milling of flour and baking of bread was a remedy for the poor health of his fellow Americans during changes in diet brought on by the Industrial Revolution.
