This flour is a based off of Sorghum, a cereal grain native to Africa. Also known as white millet, whole jowar kernels can be steamed, boiled, added to soups and stews, or ground into a flour that can be used as a substitute for wheat flour in baked goods. Jowar is a gluten-free, high-protein, cholesterol-free source of a variety of essential nutrients, including dietary fiber, iron, phosphorus, and thiamine.
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