Product description
- BENEFITS: Jowar flour, also known as Sorghum flour is rich in minerals such as iron, calcium, phosphorous and potassium. It is gluten-free and diabetic friendly. Due to its cooling properties, jowar (sorghum) flour is usually consumed during summers.
- ABOUT PRODUCT: Jowar flour is made by grinding the small round grains of jowar (white millet). It can be consumed plain, made into porridge, roti and other dishes, or used in combination with other flours.
- QUALITY: To ensure we source genuine Certified Organic products from trusted sources.
- ROOTZ ORGANICS: From the farms to your kitchen, we are committed to ensuring that our herbs, spices, nuts, seeds, and all other superfoods are grown naturally and processed without any preservative in an ethical and sustainable manner to deliver high quality & long-lasting shelf life seasonings, spice - mix and superfoods.
Reviews
Login
Don't have an account?
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.
