All-purpose gluten free flour substitute for wheat/sorghum flour 500gr

Shorgum Tambiyaku is a cereal plant that grows in Kalimantan.

Processed with food health standards and produces derivative products that are suitable for consumption for diabetes, complacency and ideal body formation

Why Sorghum?

1. Complex Carbs

2. Low Glycemic Index

3. High in Protein

4. Rich in Fiber

5. Gluten Free

6. Non-GMO

Sorghum Flour

Sorghum flour can be said to be the same as wheat flour, but without Gluten (Gluten Free). In short, sorghum flour can be an alternative to wheat flour which is high in gluten. Sorghum flour is also classified as high protein flour with a protein content of 14% (8 g).

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