Bob's Red Mill Gluten Free Oat Bran, 16-ounce (Pack of 4)

Good quality and tasty bran. It does its intended purpose.

Great tasting!

Bobs Red Mill Gluten free oat bran is hard to find in my go to store. I was pleased to find this 4 pack so I won’t have to worry for a while! It’s great oat bran

I been using this hot cereal for years and I like the texture of the cereal after cooking on stove. The stores do not carry this cereal anymore, but carry other products made by this company. So I have to oder through Amazon as I need the cereal. It cost reasable from single to bulk, Fiber amount is good, you can keep in refrigerator after opening since the bags are resealable and the cereal stays fressh and it is Gluten-free.

Good quality & mixes good.

I use this oat bran every day in an effort to keep my cholesterol in check. It's great for breakfast, I usually mix in some dried fruit and nuts for flavor. It makes great muffins too, a healthy and satisfying afternoon snack. Here's the banana muffin recipe. This can be adapted to pumpkin or apple muffins, pineapple or even carrot cake muffins simply by substituting the banana for canned pumpkin, apple sauce (use a little less apple sauce), finely grated carrots or well drained crushed pineapple and a bit of coconut instead of nuts. Experiment, have fun.Mix dry ingredients...2 C oat bran1/4 cup oat or wheat flour1 T baking powder1/4 C packed brown sugar (you can heap it if you want it sweeter)Optional: 1/4 C nuts if you like them, any kind works. Same for raisins or other dried fruit.Whisk or blend in a blender...2 egg whites or 1 whole egg plus one white (if you're not worried about cholesterol)1 C milk or buttermilk (buttermilk adds flavor and lightness)2T vegetable oil1 cup mashed ripe bananaMix wet and dry ingredients. Batter will be like thick pancake batter. Let it sit for 5 or 10 minutes for the oat bran to absorb the liquids, it will thicken up a bit which helps your muffins rise. Meanwhile, preheat the oven to 425 and oil your muffin pan. (paper muffin cups don't work well, they stick to the muffins) Fill all 12 muffin cups almost full and bake for 15 to 17 minutes. Leave in pan for 5 minutes, then cool on a baking rack. Store in a zip lock bag for up to 3 or 4 days. Enjoy!

Great value. Gluten free. Tasty as a hot cereal but I used it bread baking. Delicious 😋.

Arrived on time and worked well for my GF recipe.