how many grams in a cup of wheat bran?

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things people ask

• Why is a cup of wheat bran so light compared to flour?
  Bran is the dry, flaky outer husk of the wheat kernel — mostly insoluble fiber with a lot of trapped air between flakes. A cup holds 64 g versus around 120 g for all-purpose flour. That low density is why bran muffin batters look voluminous before baking and why you can fold a half cup into a loaf without doubling the dry-ingredient mass.
• Can I swap a cup of wheat bran for a cup of flour in a recipe?
  Not directly. Bran has no gluten and absorbs liquid aggressively, so a 1:1 swap gives you a dense, crumbly result. Most bran-bread recipes cap bran at 1/4 to 1/3 of the total flour weight and add extra liquid — often an extra 2-4 tablespoons per cup of bran — to compensate for the soaking it does during the rest.
• Should I soak wheat bran before adding it to muffin batter?
  For tender muffins, yes. Stirring 1 to 1.5 cups of bran into the buttermilk or milk and letting it sit 10-15 minutes softens the flakes so they don't taste sharp or sandy. Skipping the soak gives a coarser, more rustic crumb — fine if that's what you want, but worth knowing the texture trade-off before you commit.

related conversions

• Wheat Bran: tablespoons to grams
• Wheat Bran: teaspoons to grams
• Wheat Bran guide