Sorghum Flour
Jowar Atta
Milled from rabi jowar grown across Maharashtra's Solapur and Marathwada belt, where the dry, cool season yields plump, pale grain. The flour is mild, faintly sweet and naturally gluten-free, with a soft body that suits flatbreads and rustic bakes. Knead it with warm water for bhakri, or fold it into gluten-free loaves and pancakes.
500 g1 kg
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.
500 g1 kg
- Maharashtra, India
- Rabi jowar wholegrain
- Stone-ground flour
- Naturally gluten-free
- Single-grain · no additives · lab-tested
- 8-12 months ambient
Also known as · Jowar Atta · Great Millet Flour · Cholam Maavu
How to use it
Jowar bhakri and rotla flatbreads
Gluten-free breads, muffins and pancakes
Thickening soups and porridges
Blending into multigrain atta
Crisp savoury crackers and crepes
Questions
- Is jowar atta the same as sorghum flour?
- Yes. Jowar is the Indian name for sorghum, so jowar atta is simply milled sorghum flour, prized as a gluten-free wholegrain flour.
- Is sorghum flour gluten-free?
- Yes, sorghum is naturally gluten-free. For coeliac-safe baking, pair it with a binder such as psyllium or xanthan, as it lacks the gluten that gives wheat dough its stretch.
- How should I store it?
- Keep it in an airtight container in a cool, dry place. As a wholegrain flour it is best used within a few months of opening; refrigeration extends freshness.
