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Gluten/Free Flour Info and Recipe

I just received a package of jowar (Sorghum Bicolor L. Moench) which is gluten free, wheat free. "A summer cereal grain whose basic composition is as follows:

starch 72-76%
protein 8-12%
fat 3-5%
fiber 1-2%

Jowar can be milled to produce starch or grits (semolina) from which many ethnic & traditional dishes can be made. The most common products are leavened and unleavened breads, unleavened breads, porridges, boiled grain and steam cooked products such as Couscous. Jowar flour also makes an excellent fry coating for fish, chicken, or beef."

This company has additional products: brownie mix, pancake mix, and muffin mix.
However they contain either buttermilk powder or baking powder (sodium aluminum pyrophosphate...) or both. The jowar flour is just the flour! The cost is based on amount ordered. Ex: 2lb for $2.12 with shipping charge of $4.75 up to 5lbs. All the way up to 50 lbs. for $32.34 with $18.50 for shipping and handling making the cost for obtaining the product just over $1.00 per pound.

Today is Sara's birthday so I modified a recipe enclosed in the jowar brochure:

Chocolate Cake

2 Cups Jowar flour
1 Cup fructose (I'll try it next with stevia extract)
2 tsp aluminum free baking powder
1 tsp. baking soda
1 tsp. xanthum gum
2/3 C. cocoa
1 and 1/2 C. prepared DariFree
1 C. prepared egg substitute
1 tsp. almond extract
2 tbsp. soy oil
1/3 C. canola oil
1 stick Fleishman's casein free margarine

Heat oven to 350 degrees
Mix all dry ingredients. In a blender mix all liquid ingredients, add to dry ingredients. Suggest melt margarine prior to placing in blender. Bake up to 40 minutes in a 13 x 9 pan.

Jowar Foods Inc, 113 Hickory St, Hereford, Texas 79045 [out of business]

Posted by Sandra Sojsoj/ to bit.listserv.autism on 31 Aug 1996.

Sorghum is probably more widely known here in the States for the syrup made from the juice squeezed from the canes of one of its many varieties. Also widely called "milo", it is one of the principle cereal grains grown in Africa. Its seeds are somewhat round, a little smaller than peppercorns, with an overall brown color with a bit of red and yellow mixed in. The varieties called "yellow endosperm sorghum" have a better taste. Sorghum is a major feed grain in the Southwestern part of the U.S. and is where the vast majority of the national milo production goes to. Like most of the other grains, sorghum is low in gluten, but the seeds can be milled into flour and mixed with higher gluten flours or made into flat breads, pancakes or cookies. In the Far East, it is cooked and eaten like rice, while in Africa it is ground in meal for porridge. It's also commonly brewed into alcoholic beverages.


This is produced in the same manner as cane syrup, but sorghum cane, rather than sugar cane, is used. Sorghum tends to have a thinner, slightly sourer taste than cane syrup.

From: Food Storage FAQ, ver 2.5, volume one
Looking for LEP Cookies

Pamela Parker of wrote:
> Need a recipe for "lep" cookies. The dough is ice box type has fruit,
> sorghum, raisins, sometimes gumdrops. Their made with lard.
> These are usually served at Christmas.

Check our site. Search for "Lep Cookies" and you'll find 5 recipes.

1,000,000+ free recipes and free software at:

Posted by Ken Gregg of to on 1997/08/13.
Juwar: what the heck do I do with it

TJ ( wrote:
> Before I found sorghum flour, I found whole juwar in a Indian grocery.
> Since I will not be grinding it, any one know what the Indians buying it
> at the local market would be using it for?

Well, my Sindhi cookbook says that you make 'jowar bhath,' That is, cook until tender, and consume it either savoury, seasoned with salt and a tarka of mustard seeds; or sweet, with milk and sugar.

Make a porridge of it, in other words.

Or khichri??

And in case anyone is wondering, Jowar=Sorghum bicolor. A (grass) grain crop. The common name would be 'millet' but this name is quite uninformative, since there are so many different types of millets.

Posted by Geeta Bharathan of to on 1997/02/09.
Sorghum Recipe Needed

If you check a recipe book from the Appalachian Mountains, you will find MANY MANY sorghum recipes, many of which are desserts.

Posted by Burns High School to on 1995/06/21.