Highlights:
Farm organic, Organic Sorghum flour texture and density makes it comparable to all-purpose wheat flour. Its properties help to bind moisture into the dough or batter as well as promoting the formation of bubbles when making bread.

Overview:
Sorghum is a cereal grain, and a variety sed for making flour is usually sorghum bicolor, also referred to as sorghum flour. When processed into flour, sorghum flour has a mild, slightly sweet flavor and smooth texture that make it suitable for making brownies, cookies, muffins, waffles, and all kinds of other baked goods.

Preparation Information:
You can make sorghum flour a part of your daily diet healthy food can be incredibly delicious too. Sorghum and finger millet flour Kanji Sorghum 1/4 cup Finger millet flour 1/2 cup Jaggery to taste Water 3 cups Green cardamom powder to taste Roast the sorghum and finger millet flour separately. Mix them and add water. Follow it by stirring the mixture well and sure that there are no lumps. Finally, add the grated jaggery, as per your liking. Mix well until all the jaggery pieces dissolved and the mixture is thick. Sprinkle some green cardamom powder over the mixture for flavor.

Nutritional Facts:
Serving Size 100g Amount Per Serving Calories 371.97 % Daily Value Total Fat 3.45g 5% Saturated Fat 0.79g 4% Cholesterol 0mg 0% Sodium 40.35 2% Total Carbohydrate 75.51g 25% Dietary Fiber 9.9g 40% Sugar 0g Calcium 3.8% Protein 9.72g 19% Iron 13.7% Vitamin A 0% Vitamin C 0.58% Percent daily values are based on a 2,000 calories diet. Your daily values may be higher or lower.

Benefits:
Sorghum is rich in complex carbohydrate, a good source of carbs and one single jowar roti provides you with 10.2g of carbs. It is slow releasing resistant starch that is absorbed very slowly in the gut, keeps you satiated and does not cause a surge in blood glucose levels.