Sorghum Flour – (جوار کا آٹا) Jawar ka Atta

Discover the natural goodness of Sorghum Flour, a nutrient-rich whole grain flour that is gluten-free and packed with essential vitamins, minerals, and dietary fiber. Milled from premium-quality sorghum grains, this flour has a mild, earthy flavor and a smooth texture, making it a versatile ingredient in both traditional and modern cooking.

Sorghum Flour is an excellent source of plant-based protein, iron, magnesium, and antioxidants that support overall health, improve digestion, and provide lasting energy. Its naturally gluten-free profile makes it an ideal choice for those with gluten sensitivity or celiac-friendly diets.

Perfect for baking bread, cakes, cookies, flatbreads, and pancakes, or for thickening soups and sauces, sorghum flour adds wholesome nutrition without compromising taste.

Bring home Sorghum Flour – a healthy alternative to refined flours, and a step toward a balanced, nourishing lifestyle.

Appearance  

A fine, light beige flour with a soft, velvety texture. You can see the care in its consistent milling and natural color.

Texture  

Smooth and finely ground, yet with enough substance to create pliable dough. Makes soft rotis that hold together beautifully.

Flavor  

Mild, slightly sweet, and nutty with a delicate earthiness. The subtle flavor makes it versatile for both sweet and savory creations.

Aroma 

A warm, comforting grain scent with hints of sweetness. Smells like traditional Indian kitchens and wholesome goodness.

Versatility  

Perfect for rotis, bhakri, pancakes, cookies, and traditional sweets. Also great for thickening soups and making gluten-free pastas.

Precautions  

Store in an airtight container in a cool, dry place. Use within 4 months for optimal freshness. Natural settling may occur.

FAQs

How does it compare to wheat flour? 

It has a milder, slightly sweeter flavor than wheat. The texture is similar but may require different handling techniques for best results.

Can I make 100% sorghum rotis?  

Absolutely! With proper technique, sorghum makes excellent rotis that are soft and pliable. The key is proper kneading and resting time.

Is it good for diabetics?  

Yes! The high fiber content and low glycemic index make it excellent for blood sugar management. However, always consult your doctor.

Why choose sorghum over other gluten-free flours?  

Sorghum has a neutral flavor and works well in most recipes without needing extensive recipe modifications. It's also more nutritious than many alternatives.

How long do sorghum rotis stay soft?

They stay soft for several hours when stored properly in an airtight container. Reheat gently before serving.

Can I use it for making dosa or idli?  

Yes, though you may need to combine it with other flours for proper fermentation. It makes excellent instant dosas when mixed with rice flour.