Availability and Alternatives
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, wheat bran, and wheat germ in the ratios found in whole wheat, but according to an alleged ruling of the Department of Agriculture that reportedly occurred sometime prior to November 1919, such remixing or recombining of the grain-fraction streams from roller mills could not legally be called "Graham" flour. Wheat consists of approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass. For sifted, unbleached white flour, wheat bran, and wheat germ having densities of 125, 50, and 80 grams/cup, respectively, one cup of graham flour is approximately equivalent to 84 g (~2/3 cup) white flour, 15 g (slightly less than 1/3 cup) wheat bran, and 2.5 g (1.5 teaspoons) wheat germ.
Plain whole wheat flour could also be used as a substitute in recipes, but the resulting baked goods' textures will differ from that of examples where graham flour was used. In 1913 it was reported that bread made from graham flour had a protein content of 12.1%.
Read more about this topic: Graham Flour
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