Grain, Flour | Vegetarian Lacto Ovo Vegetarian High Fiber

Bran Rich Flour

Triticum aestivum (assuming wheat) Allergens: Wheat, Gluten
Bran Rich Flour

Sourcing & Taxonomy

  • Family Poaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Wheat grain (bran, endosperm, germ)

The Forktionary Angle

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Definition

A flour containing a higher proportion of wheat bran, offering increased fiber and a nutty flavor, ideal for rustic baked goods.

Sensory Profile

TasteEarthy, Nutty, Slightly bitter
TextureGritty, Coarse, Dense
AromaGrainy, Mildly earthy
AcidityLow

Technical Metrics

Nutrition Facts

Per 30g (1/4 cup)
Calories340 kcal
Total Fat2g
Saturated Fat0.3g
Trans Fat0g
Cholesterol0mg
Protein14g
Total Carbohydrate70g
Dietary Fiber12g
Total Sugars0.5g
Calcium40mg
Iron4mg
Potassium380mg

Chef’s Secret

Hydrate bran-rich flours longer or use slightly more liquid in recipes for optimal texture due to bran's high absorption.

Substitutions

Best Match

Whole Wheat Flour

1:1

Very similar, provides fiber and nutty flavor, may be slightly less coarse.

All-Purpose Flour + Wheat Bran

1 cup AP + 2-3 tbsp bran

Creates a similar texture and fiber content, but requires adjustment.

Spelt Flour

1:1

Ancient grain, similar nutty flavor and texture, but lower gluten.

Rye Flour

1:1 (in certain recipes)

Stronger flavor, denser texture, suitable for rustic breads.

Buying Guide

Choose organic for fewer pesticides. Store in an airtight container to prevent spoilage.

Flavor Pairings

Yeast Breads Muffins Pancakes Scones Rustic Cakes.