Sorghum Flour
Jowar Atta / Jwari
Milled from rabi-season white sorghum grown across the black-cotton soils of Maharashtra's Marathwada belt and the North Karnataka plateau, where the prized Maldandi varietal ripens on residual moisture under a dry winter sun. Pale ivory and faintly sweet, it carries the soft, earthy character that has defined the region's bhakri for generations. Knead it into flatbreads, fold it through gluten-free batters, or blend it into bakes for structure and a mellow, wholesome crumb.
Sealed at peak, shipped with provenance.
Packed in resealable, food-grade pouches that lock in aroma and colour — each labelled with its origin, grade and taste profile.
- India - Marathwada & North Karnataka
- Premium white rabi grain (Maldandi-type)
- Fine stone-milled flour
- Naturally gluten-free
- Single-grain, no additives - lab-tested
- 6 months ambient, sealed
Also known as · Jowar Flour · Great Millet Flour · Sorgo · Sorghum bicolor
How to use it
Hand-pressed jowar bhakri and rotis
Gluten-free bread, pancake and muffin blends
Thickening soups, porridges and batters
Crisp savoury crackers and crispbreads
Dusting and flouring for gluten-free baking
Questions
- Is jowar atta the same as sorghum flour?
- Yes. Jowar is the Indian name for sorghum, so jowar atta and sorghum flour are the same product - milled whole sorghum grain. We mill the pale white rabi variety for the cleanest colour and mildest flavour.
- Is sorghum flour gluten-free?
- Yes, sorghum is naturally gluten-free, which is why it has become a mainstream staple in gluten-free baking. For coeliac diets, blend it with a binder such as psyllium or xanthan for structure.
- How do I make bhakri that doesn't crack?
- Use hot water to bring the dough together, knead well while warm, and press rather than roll. A warm, well-kneaded dough holds its shape and puffs cleanly on the griddle.
