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White Jowar Flour, also known as Sorghum Flour, a gluten-free, rich, bitery and fibrous in nature, is made by grinding the organically grown small round white grains of jowar. First cleaned, washed, dried and then processed into flour. It is creamish white and slightly coarser than the wheat flour. White Jowar Flour is organically grown without chemical pesticides and is directly from our farmers.
Nutritional values - Rich in proteins like iron, copper, zinc, potassium, phosphorous but low in calcium and sodium. Has high dietary fibre, and a complex carbohydrate source. Has slow digestible starch (SDS). An excellent source of antioxidant phytochemicals such as polyphenols, flavonoids and condensed tannins.
Health benefits - Manages obesity, facilitate digestion, regulates blood sugar levels, curbs the risk of high blood pressure and strokes. Good for weight watchers as the fibre takes longest time to digest. Build muscles, good for Diabetic & gluten intolerant people.
Cooking tips - As it is gluten-free, it lacks the elasticity like in wheat flour or white flour, and one can shape rotis with their palm. Can also be mixed with other flours to make other dishes. Indian breads like Bhakris (thick chapatis), Thalipeeth, Gujarati snacks like Khichu, Khakra Muthia (Gujarati Dumpling), Panki, etc. and even cakes, cookies, breads can be prepared. It is used in porridges and can make Organic Tacos using wheat flour, jowar flour, butter and warm water.