Sorghum Flour (జొన్న పిండి)
₹75.00 – ₹120.00
Sorghum is a cereal grain, and the variety used for making flour is usually Sorghum bicolor, also referred to as jowar flour. When processed into a flour, sorghum flour has a mild, slightly sweet flavor and smooth texture that makes it suitable for making brownies, cookies, muffins, waffles and all kinds of other baked goods.
Product Description
Sorghum flour is a versatile, gluten-free flour made from the whole grain of the sorghum plant. It has a mild, slightly sweet flavor and a fine texture that works well in a variety of baked goods and recipes. Sorghum flour is rich in protein, fiber, and essential nutrients like iron and B vitamins. It’s commonly used in gluten-free baking as a substitute for wheat flour, often blended with other gluten-free flours to achieve desired texture and taste. Its high nutritional content and neutral flavor make it a popular choice for those with dietary restrictions or those looking to add a nutritious component to their diet.
Recipes
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Sorghum Flour Chocolate Chip Cookies
Ingredients
- 1 1/2 cups sorghum flour
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (or dairy-free alternative)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the sorghum flour, tapioca starch, baking soda, and salt. In a large bowl, beat the butter and sugars until light and fluffy. Add the egg and vanilla extract, and mix well. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips. Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Jonna Rotte
Ingredients
- 1 cup jowar (sorghum) flour
- 2 cups water
- Salt to taste
- 1 teaspoon cumin seeds
- 1 teaspoon chopped green chilies (optional)
- 1 teaspoon chopped coriander leaves (optional)
- Ghee or oil for cooking
Instructions
Prepare the Dough:
In a mixing bowl, combine jowar flour and salt. Gradually add water, stirring continuously to avoid lumps, until you get a thick dough-like consistency. Add Flavorings: Add cumin seeds, green chilies, and coriander leaves to the dough if using. Mix well. Shape the Rotte: Divide the dough into small balls. Flatten each ball using your hands to form a round, flat disc (roti). You can use a plastic sheet or a rolling pin to help shape them. Cook the Rotte: Heat a tawa (griddle) over medium heat. Place the flattened roti on the hot tawa. Cook for about 2-3 minutes on one side, then flip and cook the other side. Add a little ghee or oil around the edges while cooking for added flavor and to prevent sticking. Serve: Serve hot with chutney, pickle, or any curry of your choice. Enjoy your delicious and healthy Jonna Rotte!
Sorghum Floor Bread
Ingredients
- 2 cups sorghum flour
- 1 cup tapioca flour
- 1/2 cup brown rice flour
- 1/4 cup flaxseed meal
- 2 tablespoons psyllium husk powder
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 teaspoons active dry yeast
- 1 tablespoon honey or maple syrup
- 2 cups warm water
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon apple cider vinegar
Instructions
Prepare the Dough:
In a large mixing bowl, combine sorghum flour, tapioca flour, brown rice flour, flaxseed meal, psyllium husk powder, salt, and baking powder. Mix well. Activate the Yeast: In a small bowl, dissolve the honey or maple syrup in warm water. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy. Combine Wet and Dry Ingredients: Add the yeast mixture, olive oil, and apple cider vinegar to the dry ingredients. Mix thoroughly until you get a smooth, thick batter. The batter should be slightly sticky and thicker than regular bread dough. Let the Dough Rise: Cover the mixing bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free area and let it rise for about 1-1.5 hours, or until it has doubled in size. Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a loaf pan with oil or line it with parchment paper. Bake the Bread: Once the dough has risen, transfer it to the prepared loaf pan. Smooth the top with a spatula. Bake in the preheated oven for about 50-60 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. Cool and Serve: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer the bread to a wire rack to cool completely before slicing. Enjoy your homemade sorghum flour bread! It’s perfect for sandwiches, toast, or as a side with your favorite soups and salads.
Sorghum Floor Pancakes
Ingredients
- 1 cup sorghum flour
- 1/4 cup tapioca flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk (or dairy-free alternative)
- 2 large eggs
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
Instructions
In a large bowl, whisk together the sorghum flour, tapioca flour, sugar, baking powder, baking soda, and salt. In another bowl, mix the milk, eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be slightly lumpy. Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve with your favorite toppings.
Additional information
| Weight | 500gms, 1kg |
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