Juwar Atta
Also known as: Sorghum Flour, Jowar Flour, Jowar ka Atta
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Also known as: Sorghum Flour, Jowar Flour, Jowar ka Atta
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, Juwar Atta (Sorghum flour) is naturally gluten-free and is an excellent alternative for those with gluten sensitivity or Celiac disease.
It typically lasts 3-4 months in a cool, dry pantry. If stored in the refrigerator or freezer, it can stay fresh for up to 6-8 months.
Look for flour that is fine-textured, off-white to light cream in color, and has a mild, sweet aroma. Avoid any flour that smells musty or bitter.
You can substitute it, but because it lacks gluten, the texture will be different. It is best used in a 1:1 ratio for cookies or pancakes, but for bread, you may need to blend it with other flours and binders.
Juwar lacks gluten, which provides elasticity. To prevent breaking, use boiling water to knead the dough and roll it gently on a plastic sheet or use your palms (thalipeeth style).
Yes, its high fiber content promotes satiety, keeping you full for longer and reducing overall calorie intake.
Common dishes include Jowar Bhakri (flatbread), Thalipeeth, porridge, gluten-free pancakes, and even certain types of cookies.
No, it has a very mild, slightly sweet, and earthy flavor that blends well with both savory and sweet ingredients.
Juwar Atta is a versatile ingredient found in cuisines around the world. With 359 calories per 100g and 10.6 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the grain category with complete nutrition information.
View all grain →It is not recommended to freeze the dough as it loses its texture and becomes difficult to roll. It is best to make the dough fresh for each use.