Wheat Bran is the hard outer layer of wheat that is the by product when wheat is processed to make wheat flour. They are used in cereals, muffins of cereal bars. They give a feeling of fullness since wheat bran absorbs water and may expand in the digestive system.
Wheat bran must be refrigerated. It has a sweet taste to it, but if it tastes bitter, you should throw it out because it's probably rancid.
Most grains, like wheat and oats, have a hard outer layer. When they are processed, this layer becomes a byproduct, and is called bran. In the case of processing wheat to make wheat flour, one gets miller’s or wheat bran. Wheat bran is packed with nutrition, and offers many dietary benefits. Wheat bran also aides in good digestive health.
Selecting and Buying
Preparation and Use
Wheat bran can be used in bread, pasta, bagels, crackers, cakes, and muffins just begin to describe the list of foods made with this grain.
Conserving and Storing
Wheat bran cannot be stored like regular flour. It tends to get rancid if it taste bitter so its best kept refrigerated. Alternately, it may be stored in a vacuum-sealed canister at a moderate temperature.
- 5 Must Try Gluten Free Pumpkin Recipes - GFCF
- Gluten Free + Allergy Friendly Thanksgiving Desserts
- Sunday Baking: Gluten Free Triple Coconut Cookies
- VIDEO: Gluten Free Strawberries + Cream Shortcake GFCF
- Celiac Saturday: 3 Perfect Pumpkin Bar Recipes
- Allergy Friendly Roasted Pumpkin Seeds 3 Ways
- Banana Muffins
- Oat Bran Muesli
- What You Didn't Know About Quinoa & A Recipe
- Gluten Free Foodie Friday: 5 Must Try Recipes