Sorghum (Jowar): Sorghum, also known as Jowar, is a versatile and ancient grain that has been cultivated for thousands of years. This gluten-free grain is rich in dietary fiber, protein, and essential nutrients, making it a valuable addition to any diet focused on health and wellness. Sorghum has a mild, earthy flavor and a firm texture, making it a great alternative to rice or wheat in a variety of dishes. It can be cooked whole and used in salads, soups, and stews, or ground into flour for baking. Sorghum flour is perfect for making gluten-free breads, pancakes, and muffins, offering a nutritious and delicious option for those with gluten sensitivities.
