Jowar or sorghum is rated among the top five healthy grains in the world. Steam it, boil it, use it in a stew, make a soup out of it; well this grain can be used in multiple ways rather than just grinding it to a flour. The flour makes great Gluten free bread or pasta.
Needless to say, jowar is a treasure trove of nutrients such as calcium, fibre, iron, phosphorus, thiamin and protein. Consuming this whole grain millet could render many of the supplements useless!
The fibre content in jowar could keep hunger pangs at bay by influencing satiety. Looking for weight loss? Jowar is your friend then.
Jowar helps to regulate the bowel movements, boosts metabolism and averts issues like cramps, bloating, gas and stomach ache owing to its rich fibre content.
In the initial years, this millet was used as animal feeds. However, soon Jowar’s exceptional health benefits came to light post which it featured in the human plate too. Jowar could easily replace staple grains such as rice and wheat making for a gluten-free alternative.
Sorghum flour is a powerhouse of nutrition and adds a superb flavor to gluten-free baking. It is high in protein, iron, and dietary fiber, making sorghum flour welcome in pantries around the world. It can be added or substituted in any recipe that calls for flour like cakes, cookies, breads and muffins. While some gluten free flours, such as rice flour, can add a gritty texture to cookies or bread, sorghum flour has a smoother texture that many people prefer. Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies, or the like. Add 15% to 20% sorghum flour to your flour mixes to make delicious breads, cakes, and cookies.
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