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Jowar flour is formed by milling jowar that has been grown and harvested by cooperative society formed by organic farmers of Karnataka.

Jowar, known as Cholam in Tamil and Jonna in Telugu, is a staple, especially in the western and southern parts of the country where it is used to make rotis, bhakri, cheela, dosa etc.

Jowar can be considered as a good substitute for wheat. Since jowar has a low glycemic index (62) compared to whole wheat (72), it takes more time to release glucose into the blood. This helps prevent spikes in blood sugar levels.

In addition to that, it is also worth noting that jowar is gluten-free, and wheat is not. Although their nutrition values may be similar, their glycemic index and gluten content may be reason enough to substitute wheat in your daily meals with jowar