Ekgaon Jwar(sorghum) Flour 450 gms

Description

• Sorghum flour

Cooking experts usually say that millet flour can be used in the same ways that regular wheat flour can be, but they dont normally advise complete substitutions in recipes. In most cases its usually best to start with about a 3-to-1 ratio of wheat to millet, then adjust according to taste and dough consistency. The flours may look about the same on the outside, but they are made up of really different things, and they tend to react pretty differently when cooked. The gluten in wheat acts as a binding agent that helps all of the ingredients hold together. Since millet is gluten-free, foods made with this flour tend to crumble much more easily.

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