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