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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
Might try using oatmeal. Oat bran is available but you might try grinding regular oatmeal in a food processor until somewhat fine and add the same amount to your recipe.
I do this with several recipes, including cookies.
Stone-ground cornmeal. This is the kind that comes in a little paper bag. It is not gritty, it is as fine as flour.
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 !
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.
I used organic raisin bran, picked out the raisins and pulsed the flakes. It was delicious! (Should have left in the raisins! lol)
I have a recipe that calls for 1 1/2 cups of whole wheat flour and 1/4 cup of wheat bran. Can I just use 1 3/4 cups of whole wheat flour and forget about the wheat bran?
You could use flaxseed meal or oat bran instead.
You can, depending on what you're making. You can use Cream of Wheat, too.
I'd think so!
Other alternatives: Rice bran, oat bran or buck wheat