So, what is it?

It was brought to my attention that bran contains gluten... woops!! I'd completely forgotten about that!!! Sorry guys!! I'm still learning, too!! And trying to remember it all!!

This is what I found out...
"A kernel of wheat grain contains three parts: the germ, endosperm and bran. The endosperm, which makes up about 83 percent of the kernel, is typically ground into white flour. The tiny, high-fat germ portion contains the plant embryo, and is usually removed during processing to extend the shelf life of the flour. The bran, or tough outer coating of the kernel, is also removed during the manufacturing process for white flour. All three components contain a plant storage protein known as gluten."

That being said, today I'm going to tell you more about sugar! That sweet little tidbit we all love! Or, as in my case, love to hate!

Sugar comes in many forms... you have your typical baking sugars, white, brown, raw and confectioners (or icing.. you know, the one on donuts that make a mess of everyone :) ), and then there are other sweeteners, like honey or maple syrup (these are the two that I can actually have). Did you know there are a TON of other names for sugar though??? Here's a few that I know of and that I need to watch out for:

-corn syrup
-turbinado
-molasses (no gingerbread cookies for me :( )

-demerara
-glucose
-sucrose
-sucralose
-sucanut
-Splenda (even sugar substitutes you have to be careful of!)
-invertase
-maltitol (you have to watch for this one... it's often in things that are labelled "sugar free")
-dextrose

We bake bread at my house in a bread maker because there's sugar in store-bought and bakery breads (it makes the yeast 'work'). We use maple syrup as a sweetener instead, and to help it rise, add something called guar gum. We used to use Xanthum gum, but guess what!?!?? IT'S MADE FROM SUGAR!!! See??? There are so many sneaky things!!

If you wanted to try to make my Chocolate Bran Cookies recipe from yesterday's post, you could substitute the bran for fine oatmeal, or even just more specialty flour. As long as they're thick enough (but not quite your usual cookie dough consistency).

Are there any other 'fancy' sugar names that you guys know of!??!