I have a fruit bread recipe that calls for BRAN as well as the same amount of flour. I do not want to use bran, but what would I use in place of the bran. Thanks for any help you can give to me.
Connie from Cotter, AR
migth try using oatmeal. Oat bran is available
but you might try grinding regular oatmeal in a food processer until somewhatt fine and add the same amount to your recipe.
I do this with several recipes including cookies.
CascadeMom took the words right out of my mouth! I was going to suggest oatmeal for many reasons, the main one being the benefit of lowering cholesterol.
Stone-ground cornmeal. This is the kind that comes in a little paper bag. It is not gritty, it is as fine as flour.
(submitted via email)
I wish to thank MartyD, Cascademom and perfumedfan to their suggestions to help with a recipe for using something in place of bran. I'll try the ground oatmeal to a fine powder first, then I'll try the stone ground cornmeal and see which does the best job. Again, my many thanks to you three special people.
By Connie from Cotter, AR
Cream of Wheat, Malto-meal, oatmeal, whole wheat flour, ground flax seed, lots of possibilities ! The result might not have the same texture as when bran is used, but that's okay -- it's good to experiment !
How about using Oatmeal? You can grind it finer.
Connie aka Lulu
You probably could use dry cereal and grind it to the consistency of bran with a blender or food processor.
All the other suggestions sound great. Wheat germ would also work.
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