Sorghum flour is a gluten free flour with a mild, sweet flavor and smooth texture. It’s commonly used to make gluten free cakes, breads and other baked goods, sometimes on its own but more often combined with other gluten-free flours. Sorghum flour’s texture and density make it comparable to all-purpose wheat flour. One interesting property is that it helps to bind moisture into the dough or batter as well as promoting the formation of CO2 bubbles when making bread. Sorghum is a nutrient-rich cereal grain. It’s low in fat, but high in protein, fiber, B vitamins, and micronutrients. An increasing number of people can’t eat gluten because of disorders or sensitivity. Sorghum is naturally gluten-free, making it a good option if you’re avoiding gluten. Health Benefits :

Gluten is a protein component found in wheat and barley-based foods. It causes digestive problems such as bloating, pain, and stomach cramps. Jowar, a gluten-free whole grain, is considered an excellent alternative for people who suffer from ‘gluten intolerance’.
Compared to other cereal grains like barley or rice, jowar contains a much higher concentration of fibre. A single serving contains over 12 grams, which is almost half the recommended daily intake for fibre.
100 grams of Jowar provides 11 grams of protein, which supplies the body with energy and aids in cell regeneration.
Because it contains high magnesium levels, jowar helps maintain calcium levels in the body (magnesium increases calcium absorption).
It contains B vitamins, which help the body build new tissues and cells and potassium and phosphorus. Additionally, Jowar contains traces of zinc, copper, and over 20 micronutrients and high levels of antioxidants.

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