Product description
WHAT MAKES IT SPECIAL
Jowar flour is naturally gluten-free, which makes it a versatile choice for everyone — and a valuable one for those avoiding gluten. It's a good source of fibre and provides plant protein, iron and magnesium. Its mild, slightly nutty flavour and fine texture make it easy to work into everyday cooking and baking.
SOURCING & CERTIFICATION
100% organic, stone-ground, in a 500g pouch. Certified gluten-free sorghum flour is also available on request. [Country of origin to be confirmed and added to the listing.]
NUTRITION — per 100g
| Nutrient | Amount | % DV* |
|---|---|---|
| Energy | 359 kcal | — |
| Carbohydrates | 76 g | 28% |
| of which sugars | 2 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. 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; whole-grain flours are best used fresh.
- If you live somewhere humid, refrigerating the flour helps it keep longer.
- Keep the pouch sealed between uses.
HOW TO USE & SERVE
Sprouted jowar flour works across UAE, international and gluten-free kitchens.
- Flatbreads: make soft 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.
- Porridge: cook into a warm porridge with milk or water.
- Thickener: use to thicken soups, stews and sauces.
- Blends: combine with other flours for everyday baking and bread.
- Tip: gluten-free doughs need a binder (like hot water or psyllium) to hold together.
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Sign UpSprouted jowar flour is made from sorghum grains that are soaked, sprouted, dried and then stone-ground into a fine flour. Sprouting is a traditional preparation step that softens the grain, gives a milder, nuttier flavour, and naturally reduces the grain's phytic acid. The result is a fine, versatile, naturally gluten-free flour.Sprouted jowar flour is made from sorghum grains that are soaked, sprouted, dried and then stone-ground into a fine flour. Sprouting is a traditional preparation step that softens the grain, gives a milder, nuttier flavour, and naturally reduces the grain's phytic acid. The result is a fine, versatile, naturally gluten-free flour.
Yes — jowar, or sorghum, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. A certified gluten-free sorghum flour is also available on request. As with any gluten-free product, if you have coeliac disease, check the packaging and certification for your needs.Yes — jowar, or sorghum, is naturally gluten-free, which makes this flour suitable for gluten-free cooking and baking. A certified gluten-free sorghum flour is also available on request. As with any gluten-free product, if you have coeliac disease, check the packaging and certification for your needs.
Because jowar has no gluten, the dough won't stretch like wheat dough, so mix the flour with hot (not boiling) water to help it bind, knead into a smooth, pliable dough, and pat or roll gently between sheets. Cook on a hot tawa. You can also blend jowar with other flours for easier handling.Because jowar has no gluten, the dough won't stretch like wheat dough, so mix the flour with hot (not boiling) water to help it bind, knead into a smooth, pliable dough, and pat or roll gently between sheets. Cook on a hot tawa. You can also blend jowar with other flours for easier handling.
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 and 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 and vary by batch.
