November 22, 2021 - 3:59pm
can wheat bran rise?
Greetings!
I'm diabetic. I'm experimenting with flour substitutes with minimum carb content. I've tried sesame and coconut flours, but those cannot make use of yeast. So I wonder if I add wheat bran, could then yeast be used to raise such bread?
Is wheat bran fermentable?
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Makes some delicious bread and it's fermentable.
sprouted whole grain rye might be good... low glycemic index, lots of fibre, fermented with sourdough but also helped with a massive scald of the flour as well which gels the low gluten flour to help with rise
rye baker site has a bunch
my borodinsky last week was 100% whole grain rye though it was spiked with a little sugar which might be replaced i guess.
similarly you can scald your bran to make a kind of porridge which will capture gas from yeast and compensate for low gluten
Another option is Abe's buckwheat bread
https://www.thefreshloaf.com/node/69229/naturally-fermented-buckwheat-bread-no-starter
I'm not familiar with what's ok or what isn't ok for diabetics. Kinda had a vague idea that chickpea flour is a good option and it does make a lovely bread. Something which i'll have to do a post on sometime. But if buckwheat is also a good option then I also highly recommend that. Makes such a lovely bread and fascinating to-boot. Love the whole process. One thing I will add is it pays to make the buckwheat groats 100% of the 'flour'. The groats are needed for the gel and swapping a percentage of the groats with another flour will be counterproductive. But one can really go to town with the add-ins. Flaxseed is a very good option because they'll add their own gel helping with the texture and they'll add to the fibre too.
Scalding bran is a great idea. Many thanks. I will definitely try it. I could probably mix it with beaten boiled lupin and coconut flour.
I am planning to try scalding bran for the first time. I finally have a sifter, #40, and plan to sift my stoneground whole wheat flour, develop the gluten in the sifted flour dough and then add the scalded bran early in bulk.
Benny
You might want to look at grains that make flour with low glycemic index rather than low carbohydrate content. While I can't make a recommendation for what you should eat, I can suggest that you look into teff as an alternative grain. It has a glycemic index in the mid 30's. Also look up resistant starch which which has special properties and comes from places you don't expect (like cooked and refrigerated rice).