Sorghum, known locally as Jowar, is a highly nutritious, gluten-free cereal grain that has been a dietary staple in dryland regions for centuries. It is packed with protein, fiber, and complex carbohydrates, making it a fantastic wheat alternative for those with celiac disease or gluten sensitivity. Sorghum has a mild, sweet flavor and a versatile texture. It can be ground into flour for baking, popped like popcorn, or cooked whole like quinoa or rice.
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