Product description
English : great millet/sorghum, Bengali :Jowar, Gujarati : jowari, juar, Hindi : jowari, juar, Kannada : jola, Marathi : jowari, jondhala, Oriya : juara, Punjabi : jowar, Tamil : cholam, Telugu : jonna
Sorghum contains more antioxidants than blueberries, high protein and fiber, and no gluten which makes it a perfect dietary grain for those with celiac disease. Sorghum contains iron and niacin, or vitamin B-3. It supports metabolism and niacin helps to break down and metabolize nutrients into energy. Niacin and iron also support helathy circulation, and iron plays a role in immune function. Diabetic friendly and gluten free. When consumed regularly in diet, it promotes cardiovascular health better than other cereals.
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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.
