Brown Rice Flour

• Brown rice flour is an excellent substitute for rice bran and should be bought only finely ground in order to avoid a grainy texture. Brown rice flour is simply brown rice that has been ground to a fine flour, which can be used in pastries, cookies and anywhere you would ordinarily use rice bran. It's worth noting that you should always read the instructions carefully to ensure a proper liquid to flour ratio. Not following baking instructions can cause failure to rise properly in baked goods.

Oat Bran

• Unlike rice bran, oat bran boasts a higher fiber content. According to R.D. Leslie Beck, "It's the nutrient profile of oat bran that really makes it shine. Not only is it a source of B vitamins, it's an excellent source of cholesterol-lowering soluble fiber." It's worth noting that oat bran is grainier than brown rice flour, making it a great option for a hot cereal, but a less desirable option for pastries, breads and sweets.

Proper Storage

• Proper storage is essential in making sure your bran or flour doesn't go rancid. Storing your product in a cool, dark and dry place is the best option. Some good ideas for storage include glass mason jars, plastic containers with screw-on lids, or resealable plastic storage bags.

Further Health Benefits

• Whole grains and brans offer a variety of heart-healthy benefits. Whole grain oats have long been hailed for their cholesterol lowering benefits and are packed with nutrients including protein, fiber, B vitamins, antioxidants and trace minerals (iron, zinc, copper and magnesium).

  Incorporating more grains and brans into your diet may also help with conditions like diabetes and some forms of cancer. (See Reference 2). Not to mention your waist-line. Diets rich in whole grains help you feel fuller longer and lose the extra pounds. (See Reference 2).