I have never used Graham Flour but hear (read) that it can be used interchangeably with whole heat flour. Some writers insist that it is distinct and worth seeking out. One description says it has more texture.
If you have used it, is it special and worth trying out or does it taste just like whole wheat flour?
Beth Hensperger recommends Bob's Red Mill brand and I have also seen Hodgson Mill brand Graham flour. Do you have favorite brand that I might try first?