Description

• Jowar or sorghum is a hardy crop. The grains are often boiled or steamed and used in making porridges and soups, or milled into flour, which are then used in making a number of preparations
• It can be used by itself or mixed with other gluten-free flours to make delicious breads, pizza dough, cakes, pastries, etc.
• Gluten free, dairy free, nut free, corn free, and soy free.
• Due to its very mild taste, sorghum flour is a great choice to incorporate into sweet breads, cookies.
• It grows in clumps that may reach over 4 m high. The grain is small, ranging from 2 to 4 mm in diameter.