Sentences with phrase «not wheat bran»

After several weeks of consumption, mixed whole grains, oats, rye, the bran from several grains, and wheat germ, but not wheat bran, were seen to have a direct influence on factors believed to relate to long - term disease risk.

Not exact matches

The wet ingredients were very close, but the dry ingredients came out quite different: wheat bran - 109g oat bran - 128g whole wheat flour - 132g bkg soda - 9g bkg pwdr - 4g salt - 2g The muffins turned out well both times, although I suspect the first batch would have been a bit dry if I hadn't added a banana.

interestingly, my packaging for wheat bran, oat bran, and wheat flour are VERY different than the weight measurements you gave so i'm very glad i followed your gram measurements bc i don't know what my results would have been if i hadn't.

I wouldn't use a 2 full cups (total) though, because the wheat bran is so much lighter than those two.

I tweaked it a little — whole wheat flour, oat bran, flax seed meal, light on sugar, added walnuts, used Jack Daniels because we didn't have bourbon... but oh my, they are delicious, and I especially love that they aren't sticky / gummy in that way that banana bread so often is.

The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

In this flour, the bran and germ have been removed making it a white (not whole wheat) flour suitable for making gravies, or using in conjunction with whole wheat in bread recipes.

I used wheat bran, because it was not specified which kind in the recipe.

I used instant coffee instead of instant espresso, forgot the fennel seeds, didn't grind the seeds (I know it was optional... but I wanted to, just didn't have a grinder), used dark rye instead of medium, and oat bran instead of wheat.

It is a bread flour that is milled in a way that not all bran and wheat germ is removed.

I didn't have bran, and thought it would work fine without it (who knows... we shall see)-- but added a cup more of wheat flour instead.

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

I added 5 - ish tablespoons of Vital Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic Wheat gluten flour stuff to my flours, and used wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic wheat germ instead of wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic wheat bran (because that's what I had), and skipped the cornmeal sprinkling on top, but otherwise followed your recipe to the letter and I can not even tell you how happy I am, having just eaten several slices for dinner alongside some nice creamy garlic soup.

My modifications (since I couldn't get hold of all ingredients): susbtituted bran by adding more whole wheat and rye flour.

I would bake them a little less time next time and would use an All Fruit Preserves, which since these are pretty healthy with bran and whole wheat flour, I wish I would have done so, but didn't think about it until it was too late, so I used Smucker's Raspberry Preserves — great tasting, but the number two ingredient is high fructose corn syrup.

A delicious bran muffin recipe made from a yogurt and whole wheat base with minimal butter - they can certainly hold their own against their not - as - nutritious counterparts.

* 1/2 cup / 125 g rye flakes (I couldn't find these so I used rolled oats * 1 cup / 100 g rolled oats * 1/2 cup / 65 g raw pepitas (I used chopped raw pecans instead) * 1/4 cup / 15 g wheat bran (I used ground flax seeds instead) * 1/4 teaspoon kosher salt (I used fine sea salt) * 1/2 cup / 25 g unsweetened coconut flakes * 1/4 teaspoon ground cinnamon (optional) * 1/4 cup / 60 ml honey, plus more for serving * 2 tablespoons coconut oil or extra virgin olive oil * 1/2 cup / 60 g chopped dried mango (I used organic, unsweetened dried mango)

2 1/4 cups old fashioned oats 3 cups almond milk, regular cow's milk is good as well 1/4 cup coconut milk, if you don't have any use regular milk 4 tbsp maple syrup 1 1/2 cup carrots, grated 3 tsp cinnamon, more if you like 1 tsp ground nutmeg 1/2 tsp ground ginger 1/3 cup raisins 1/3 cup walnuts, chopped 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 1 tbsp chia seeds, optional 1 tbsp coconut chips, optional

I can't find whole wheat flour locally so I substituted 1/2 c wheat germ, 1/2 c oat bran, and 1/2 cup regular flour.

Pastry flour is ground using the entire wheat berry (germ and bran still intact) and does not impart a strong «wheaty» or «tannic» flavor (like whole wheat).

I did not have oat or wheat bran... so I improvised and ground some walnuts.

I used old fashioned oats for the oat / wheat bran since I didn't have either and it all worked out fine.

This ensures super soft, moist muffins rather than dry ones because yeah no one likes a dry muffin — so make sure you don't skip this step and just end up mixing the wheat bran in with the rest of the flours.

The bran of white wheat is not only lighter in color but it's also milder in flavor, making whole white wheat more appealing to many people accustomed to the taste of refined flour.

2 1/4 cups old fashioned oats 2 1/2 cups almond milk, soy milk, cow's milk will also work 3/4 cups coconut milk, if you don't have any use milk of choice 1/4 cup honey 1/4 cup flax seed meal, optional, wheat germ or oat bran will also work well 2 cups mixed organic berries, any of your choice will work 1 teaspoon vanilla extract 1/4 cup sliced almonds

I'd tried these Banana - Nut Oat Bran Muffins but that was oat bran instead of wheat bran and they didn't have real flour in them and... [Continue reading]

Did not have wheat bran, so I substituted wheat germ instead and they tasted great!!

It's full of nutrient - rich germ and fiber - rich bran but because it's not as heavy as traditional whole wheat flour, it can pretty much replace white flour in all recipes.

I had to sub in buckwheat flour, as I had no w.w. flour & I subbed in wheat germ for wheat bran but all in all, a very adaptable recipe and the subtle orange aroma in there can't be beat!

When considering the protein source, for example, one must not only consider whether an animal - or plant - based protein will be used, but the specific organism from which it is derived (e.g., animal: chicken, beef, lamb, pork, etc.; fish: salmon, menhaden, etc.; plant: corn gluten meal, soybean meal, etc.), what part (s) of that organism will be included (e.g., plant: whole wheat vs. wheat germ vs. wheat bran; animal: entire animal vs. skeletal muscle vs. organ meats), and the form in which it will be added (animals: frozen, fresh, meal), all of which affect the diet in terms of cost, nutrient composition and stability, manufacturing requirements, and ingredient handling, transport, and storage.

I didn't have any wheat germ on hand and I love the taste of oat bran (made it more like a bran muffin) 2.

If you don't have oat bran though, try wheat germ?

I usually try to add a bunch of healthy things like flax seeds, oat bran or wheat germ but the best part is how fresh everything is when you make it at home: No preservatives and not a drop of corn syrup in sight.

I have these in the oven right now... I used slivered almonds in place of the wheat germ since I didn't have any and the oats I buy have wheat germ, bran and flaxseed in them.

Some of the most common include, but are not limited to fermented grain extract, wheat amino acids, wheat protein, vitamin e derived from wheat germ extracts, oat flour / bran, amino peptide complex, barley lipids and many more.

Things you shouldn't eat: whole grain wheat that has high amounts of phosphorus, phosphorus - rich nuts, bran cereals, oatmeal, lentils, meat, fish and poultry, colas, veggies and fruits like potatoes, tomatoes, oranges, and bananas.

I still have to eat organic wheat bran (not a whole food) to speed it up, and also use glycerin suppositories.

Dr. Greger doesn't think much of eating wheat bran, but for me, because I have reduced sensation throughout my digestive tract due to MS, it's a necessity, because transit through my system is slowed, even with my very high - fiber diet and hard stair - climbing for an hour every day, plus long walks with the dogs.

Since both phytates and enzyme inhibitors are most abundant in the bran and germ of the wheat, whole grain products that are not properly pre-treated in order to inactivate them will not release their nutrients during digestion.

So taking wheat bran which is what I took as a kid, which didn't benefit me at all and probably caused more harm than good is different than psyllium husk which is also pretty rough on the gut but is widely touted in herbalist and raw circles all the way to things like resistant corn starch which is a manufactured product that appears to work pretty well in some people but not others.

The Mayo Clinic notes that whole - wheat breads contain unrefined grains that haven't had their nutrient - rich bran or germ layer removed through milling.

Soluble fibres such as pectin, guar gum, betaglucans (oat) reduce significantly blood cholesterol both in hypercholesterolemic and normocholesterolemic individuals, effects not found when non-soluble fibres such as cellulose and wheat bran are tried.

The benefits of wheat's bran portion don't stop here; it has also been shown to function as an anti-cancer agent.

The amount of wheat bran needed for protection from other cancers is still unknown, but based on the health benefits of this food, it may be wise, if you are not sensitive to wheat or gluten, to include several servings of whole wheat grain foods such as bread, pasta, and bran cereals every day in your diet.

Wheat bran is not the only star when it comes to the health benefits of wheat; wheat germ definitely deserves its «health food» reputaWheat bran is not the only star when it comes to the health benefits of wheat; wheat germ definitely deserves its «health food» reputawheat; wheat germ definitely deserves its «health food» reputawheat germ definitely deserves its «health food» reputation.

I am not sure what wheat bran is and the whole wheat flour.

Hi Devi, I'm not sure what wheat bran is called in German — in Swedish it's called vetekli or vetefiber.

There isn't really a good substitute for bran in a bran muffin Wheat bran is the outer husk of the wheat kernel, which is removed (along with the germ) when wheat is refined into white or all purpose fWheat bran is the outer husk of the wheat kernel, which is removed (along with the germ) when wheat is refined into white or all purpose fwheat kernel, which is removed (along with the germ) when wheat is refined into white or all purpose fwheat is refined into white or all purpose flour.

But I'm not talking about bran buds or whole wheat toast!

The health benefit results from consuming a variety of whole grains, or the phytochemical - rich portions of them, but not from consuming the endosperm alone, cereal fiber from the endosperm, or wheat bran alone.