No, graham flour is not gluten-free. Graham flour is made from wheat and therefore contains gluten.
Graham flour is a type of coarse-ground wheat flour named after Sylvester Graham (1794–1851). Sylvester Graham was an early advocate for dietary reform and opposed the production of white bread, which uses only one part of the wheat grain. In response, Graham created graham flour, which contains all parts of the wheat grain: the bran, germ and endosperm. This means graham flour is a whole wheat flour.
If you have celiac disease or non-celiac gluten sensitivity, avoid any products that list graham flour as an ingredient. Graham flour is most often found in graham crackers, cereals, and some breads, though these days there are many gluten-free Graham crackers available.
Do not confuse graham flour with gram flour, which is pronounced the same way and spelled similarly.