Jowar, or sorghum, is one of the world's five most important cereal crops and a grain of extraordinary nutritional value and culinary heritage. Cultivated across the semi-arid regions of Africa and Asia for over eight thousand years, jowar has long been a dietary cornerstone for communities who depend on its drought resilience and nutritious character. Ground into a smooth, pale flour with a mild, slightly sweet, nutty flavour, jowar atta is a remarkably versatile gluten-free flour that is finding new admirers among health-conscious cooks worldwide. Lioncroft's Jowar Flour is milled from quality sorghum grain to deliver consistent results across all applications.

In traditional Indian cooking, jowar is most famously used to make jowar bhakri — the thick, unleavened flatbread central to the daily diet of Maharashtra and Karnataka, where it is eaten with spiced dal, green chutneys, and vegetable dishes. It is also used in the preparation of thalipeeth, an earthy, multi-grain flatbread mixed with spices, onions, and herbs. Jowar flour is rich in protein, iron, fibre, and antioxidants, and its naturally low glycaemic index makes it a valuable choice for those managing blood sugar levels. Modern bakers increasingly incorporate jowar into gluten-free bread, pancake, and biscuit recipes, appreciating its mild flavour and excellent nutritional profile. Lioncroft's Jowar Flour is a bridge between ancient wisdom and modern wellness.

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