Known as sorghum in English, Jowar is globally being touted as the “new quinoa” for its gluten-free, whole grain goodness. In India, Jowar is a staple, especially in the western and southern parts of the country where it is ground into flour and is used to make rotis, bhakri, cheela, dosa etc. A healthy alternative to the all-purpose flour is Jowar or Sorghum flour. This millet powder is rich, bitter-y and fibrous in texture. High in protein iron and copper, this gluten free grain has been known to play a crucial role in cellular function and repair.