Freshly Ground Soaked | Activated Jowar Flour | Gluten Free Flour | SORGHUM FLOUR
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100% Organic
Freshly Ground Soaked | Activated Jowar Flour | Gluten Free Flour | SORGHUM FLOUR
Soaked Jowar
Soaked or activated jowar flour is made from sorghum (known as jowar in India), a gluten-free, nutrient-dense ancient grain. Soaking or activating jowar involves soaking the whole jowar grains in water for several hours or overnight, which activates the germination process. This enhances the bioavailability of nutrients and improves digestibility by reducing antinutrients such as phytic acid. After soaking, the grains are dried and ground into a fine flour. Soaked jowar flour retains the grain's natural flavor and is often used in making gluten-free flatbreads, porridge, muffins, pancakes, and baked goods.
Gluten-Free:
- Jowar flour is naturally gluten-free, making it an excellent alternative for individuals with gluten intolerance, celiac disease, or those following a gluten-free diet.
Rich in Fiber:
- Soaked jowar flour is a good source of dietary fiber, which aids digestion, prevents constipation, and helps maintain healthy blood sugar levels by slowing down glucose absorption.
Regulates Blood Sugar Levels:
- Jowar has a low glycemic index, meaning it helps regulate blood sugar levels by releasing energy slowly and steadily. This makes it a great choice for people with diabetes or those managing blood sugar levels.
Anti-inflammatory Properties:
- The antioxidants and bioactive compounds in jowar have anti-inflammatory effects, potentially reducing the risk of chronic diseases like arthritis and heart disease.
Soaked or activated jowar flour is a versatile, gluten-free flour that can be used in a wide range of recipes. Its rich nutritional profile, including high fiber, protein, and antioxidants, makes it a beneficial addition to any diet, especially for individuals seeking to improve digestion, manage blood sugar, or follow a gluten-free lifestyle.
Ingredients
Instructions to Use
Soaked Jowar
Soaked or activated jowar flour is made from sorghum (known as jowar in India), a gluten-free, nutrient-dense ancient grain. Soaking or activating jowar involves soaking the whole jowar grains in water for several hours or overnight, which activates the germination process. This enhances the bioavailability of nutrients and improves digestibility by reducing antinutrients such as phytic acid. After soaking, the grains are dried and ground into a fine flour. Soaked jowar flour retains the grain's natural flavor and is often used in making gluten-free flatbreads, porridge, muffins, pancakes, and baked goods.
Gluten-Free:
- Jowar flour is naturally gluten-free, making it an excellent alternative for individuals with gluten intolerance, celiac disease, or those following a gluten-free diet.
Rich in Fiber:
- Soaked jowar flour is a good source of dietary fiber, which aids digestion, prevents constipation, and helps maintain healthy blood sugar levels by slowing down glucose absorption.
Regulates Blood Sugar Levels:
- Jowar has a low glycemic index, meaning it helps regulate blood sugar levels by releasing energy slowly and steadily. This makes it a great choice for people with diabetes or those managing blood sugar levels.
Anti-inflammatory Properties:
- The antioxidants and bioactive compounds in jowar have anti-inflammatory effects, potentially reducing the risk of chronic diseases like arthritis and heart disease.
Soaked or activated jowar flour is a versatile, gluten-free flour that can be used in a wide range of recipes. Its rich nutritional profile, including high fiber, protein, and antioxidants, makes it a beneficial addition to any diet, especially for individuals seeking to improve digestion, manage blood sugar, or follow a gluten-free lifestyle.
