Graham Flour Recipe

I couldn’t find graham flour at my local Whole Foods.  The people in the store didn't even know what I was talking about!!  I remembered an Alton Brown Good Eats' episode where he told the ratios for making your own graham flour.  The internet is handy for finding such information when you need it.

From http://askville.amazon.com/SimilarQuestions.do?req=graham-flour-made

A fully correct substitute for it would be a mix of white flour, wheat bran, and wheat germ in the ratio found in whole wheat. Wheat comprises approximately 83% endosperm, 14.5% bran, and 2.5% germ by mass^[1]. For sifted all-purpose 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.

I will be using this flour to make Graham Nuts.  It's a recipe in a new cookbook I received for Christmas.  It's a homemade take on Grape Nuts.