Can't find this stuff anywhere!  Anybody?

Or... what to use in it's place in a recipe?  

Bob's Red Mill carries it, and they sell it on Amazon (possible free shipping) as well as their own site.

Any bran should work in a recipe, or possibly just a high fiber flour, I have a hard time finding recipes with it used...what is your recipe for?

Quoted from Melissa_J

Any bran should work in a recipe, or possibly just a high fiber flour, I have a hard time finding recipes with it used...what is your recipe for?

YAMMIT! Spice Cookies (from the back of the the YAMMIT! Energy Nugget container)

DRY Ingredients

3/4 Cup Organic Bown Rice flour
1-1/2 Cups YAMMIT! Energy Nuggets
2 tbs Egg White or Whey Protein Powder
2 tsp pumpkin spice
1 tsp baking powder
1/4 cup walnut pieces
2 tbs rice bran

Mix in med. bowl and let stand

WET Ingredients
1-14 cup pure water
1/3 cup light olive oil
1 whole egg or tbs egg white powder

Mix in med bowl.  Pour in dry ingredients.  Mix wet and dry ingredients until well mixed.  Place 1 tbl mixed cookie dough on well oiled sheet and repeat until all dough is used, placing each cookie aprox. one inch apart.  Tap cookie sheet on countertop to flatten cookies.  Place in oven preheated to 390 degrees Fahrenheit for 12-18 minutes or until golden brown.  Remove from heat and cool.

You think I can use Milled  Flaxseed?

Ground flaxseed makes sense to me.  Give it a try and let us know.  

Just so you know that rice bran doesn't behave in the exact same way as ground flax seeds will
when water is added.

Water is going to soak up the 2 T of ground flax seed meal a bit more than it would if you use 2 T of rice bran.  The rice bran is the outer, undigestible coating of the rice and doesn't hold onto as much liquid as flax which can absorb up to 10x its weight in water.. ..You might find you'll need to add more liquid to your recipe if you go with the flax..  

Another option is to use apple fiber which I think EN R G makes or to use almond flour.  I bake
a lot and can usually get a feel for my batter.  Given this is a cookie and not a muffin, you might be able to sense if your batter is too stiff before you form it into cookies.

If the batter feels too dry your cookies will be tough..  I've often remedied a too stiff dough by adding some applesauce or pureed dried fruit . (which will give more moisture to a baked product)

Quoted from Chloe

Just so you know that rice bran doesn't behave in the exact same way as ground flax seeds will
when water is added.

Water is going to soak up the 2 T of ground flax seed meal a bit more than it would if you use 2 T of rice bran.  The rice bran is the outer, undigestible coating of the rice and doesn't hold onto as much liquid as flax which can absorb up to 10x its weight in water.. ..You might find you'll need to add more liquid to your recipe if you go with the flax..  

Another option is to use apple fiber which I think EN R G makes or to use almond flour.  I bake
a lot and can usually get a feel for my batter.  Given this is a cookie and not a muffin, you might be able to sense if your batter is too stiff before you form it into cookies.

If the batter feels too dry your cookies will be tough..  I've often remedied a too stiff dough by adding some applesauce or pureed dried fruit . (which will give more moisture to a baked product)

You are so knowledgeable on this cooking stuff!  Thank  you.

You're welcome...and here is a source for apple fiber in case you want another fiber option.

http://www.nowfoods.com/?action=itemdetail&item_id=4008

I use the energee brand rice bran....sprinkle it on stuff. Oatmeal, for one. Its supposed to be very good for getting toxins out of the body.

Quoted from jayneeo

I use the energee brand rice bran....sprinkle it on stuff. Oatmeal, for one. Its supposed to be very good for getting toxins out of the body.

ouu.. that's a good idea!

Yes, the health benefits of rice bran make it worth seeking, and using, if you can find it.  

I have a packet of Rice Bran, I just hadn't figured out what to do with it yet      I'll try it with oatmeal tomorrow, thanks

Some good info. on Rice Bran:

http://www.nutracea.com/RiceBranFacts