Wheat Bran

Wheat bran is the hard, fibrous outer layer of the wheat kernel (Triticum aestivum), separated from the starchy endosperm and the oil-rich germ during milling and sold as a distinct baking and cereal ingredient in its own right. It is one of the two nutrient-dense fractions that white flour discards, and among the most concentrated sources of dietary fibre in the ordinary kitchen — a light, flaky, tan-brown material with a warm, nutty, faintly bitter toasted-cereal flavour. Cooks fold it into muffins, breads, pancakes and quick breads for body and coarse texture, stir it into porridge and cereal, and use it to lift the fibre of an otherwise refined dough. Because it is milled from wheat it contains gluten and is not gluten-free.