Product description
Jowar — known in English as sorghum or great millet, and as jowari/juar in Hindi, jola in Kannada, cholam in Tamil and jonna in Telugu — is a hardy ancient grain milled into a fine, mild, nutty flour. This is the value 1kg pack.
WHAT MAKES IT SPECIAL
Jowar flour is naturally gluten-free, a good source of fibre, and provides plant protein, iron and magnesium. Its subtle, earthy taste complements a wide range of dishes without overpowering them, and it's wonderfully versatile — from flatbreads to pancakes to a thickening agent in soups and sauces. Made from 100% sorghum with no additives, fillers or preservatives.
NOTE: this is our everyday jowar flour. We also offer a premium SPROUTED jowar flour (sprouted before milling) for those who prefer it.
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 359 kcal | — |
| Carbohydrates | 76 g | 28% |
| of which sugars | 2.5 g | — |
| Dietary fibre | 6.6 g | 24% |
| Protein | 8.4 g | 17% |
| Total fat | 3.4 g | 4% |
| Iron | 3.4 mg | 19% |
| Magnesium | 165 mg | 39% |
| Phosphorus | 290 mg | 41% |
| Potassium | 350 mg | 7% |
*%DV on a 2,000 kcal adult reference diet; approximate values, vary by batch. Jowar (sorghum) is naturally gluten-free and provides fibre, plant protein, iron and magnesium. Values are approximate.
HOW TO STORE
- Store: keep in an airtight container in a cool, dry place away from sunlight.
- Use within the best-before date; wholegrain flours are best used fresh.
- Refrigerate in humid conditions to extend freshness.
- A 1kg pack is best decanted into an airtight jar.
HOW TO USE & SERVE
Jowar flour is a versatile gluten-free staple for UAE and international kitchens.
- Flatbreads: make soft jowar rotis and bhakri - mix with hot water to help the gluten-free dough bind.
- Dosas & pancakes: blend into batters for dosas, savoury pancakes and crepes.
- Gluten-free baking: use in muffins, cookies and flatbreads, alone or blended with other gluten-free flours.
- Thickener: stir into soups, stews and sauces to thicken.
- Porridge: cook into a warm porridge with milk or water.
- Blends: combine with other flours for everyday baking.
Tip: gluten-free dough needs hot water or a binder to hold together.
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Sign UpYes — jowar, also known as sorghum, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. As with any gluten-free product, if you have coeliac disease, check the packaging for your needs and look out for certified options.Yes — jowar, also known as sorghum, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. As with any gluten-free product, if you have coeliac disease, check the packaging for your needs and look out for certified options.
Both are made from sorghum and are gluten-free. This is everyday jowar flour in a value 1kg pack. The sprouted version is made by soaking, sprouting and drying the grain before milling, which gives a milder, finer flour and reduces phytic acid. Choose whichever suits your cooking and preference.Both are made from sorghum and are gluten-free. This is everyday jowar flour in a value 1kg pack. The sprouted version is made by soaking, sprouting and drying the grain before milling, which gives a milder, finer flour and reduces phytic acid. Choose whichever suits your cooking and preference.
Because jowar has no gluten, mix the flour with hot (not boiling) water so the dough binds, then knead until smooth and pliable. Pat or roll gently — traditionally bhakri is patted by hand — and cook on a hot tawa. Blending with a little other flour can make the dough easier to handle.Because jowar has no gluten, mix the flour with hot (not boiling) water so the dough binds, then knead until smooth and pliable. Pat or roll gently — traditionally bhakri is patted by hand — and cook on a hot tawa. Blending with a little other flour can make the dough easier to handle.
Jowar (sorghum) flour is naturally gluten-free and provides dietary fibre, plant protein, iron, magnesium and phosphorus. We share this for general information only; for personalised dietary advice, please consult a qualified professional. Values are approximate references that vary by batch.Jowar (sorghum) flour is naturally gluten-free and provides dietary fibre, plant protein, iron, magnesium and phosphorus. We share this for general information only; for personalised dietary advice, please consult a qualified professional. Values are approximate references that vary by batch.
