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Wheat bran

Grains, rice & flours · Grains & cereals

Wheat bran

Flaky brown outer layer of the wheat grain, stirred into breads, muffins and porridge for fibre and texture.

Also called: bran, coarse wheat bran, chokar

1 recipe with it

Photo: Rasbak, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

The bran is the hard outer coat of the wheat kernel, removed when white flour is milled. It is sold as light brown, papery flakes (chokar in India) and is mostly fibre, with a little protein. It is not the same as wheat germ (the oily embryo) or oat bran (finer and creamier).

How it’s used

  • Mixed into bread and roti dough
  • Bran muffins and cookies
  • Sprinkled on porridge, yoghurt and cereal
  • Coating for baked foods

Characteristics

Taste
Mild, nutty and slightly sweet.
Texture
Dry, flaky and a little rough; softens when soaked.
Appearance
Thin tan-to-brown flakes.
When cooked
Absorbs lots of water and cuts gluten strands, so breads with bran need extra liquid and rise less.
Sold as
flakes
Cooking uses
Suitable for baking

Storage

Cool, dry and dark. Keep airtight in a cool, dark place, or the fridge in warm weather. Discard if it smells stale or rancid.

Diet, allergens and safety

Contains Wheat, Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains wheat and gluten.

Nutrition per 100 g

Energy
216 kcal
Protein
15.55 g
Carbohydrate
64.51 g
Fat
4.25 g
Fibre
42.8 g
Sugars
0.41 g

USDA FoodData Central: Wheat bran, crude.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Rolled oats — Use finely ground oats in muffins; softer and less fibrous.

Related ingredients

Recipes with wheat bran

  • Goan poi

    Goan · 2 h 45 min · 198 kcal · Vegan

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