Jowar, also known as sorghum, is a gluten-free grain. Gluten is a protein found in wheat, barley, and rye, which can cause adverse reactions in people with celiac disease or gluten sensitivity. Jowar offers a suitable alternative to these grains for individuals who experience bloating, pain, and stomach cramps after consuming gluten-containing foods.
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Jowar atta, which refers to the flour made from jowar, is widely available in the market and is considered safe for those following a gluten-free diet. It can be used in various recipes, including rotis, bread, and other baked goods, as a substitute for wheat flour.
It is important to note that while jowar is indeed gluten-free, cross-contamination can occur during processing or packaging. Therefore, individuals with celiac disease or severe gluten sensitivity should look for certified gluten-free jowar products to ensure the absence of any traces of gluten.
Overall, jowar is a nutritious grain that can be safely consumed by individuals who need to avoid gluten. It provides an excellent alternative to wheat and other gluten-containing grains and can be incorporated into a balanced diet.