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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
1. Complex Carbs
2. Low Glycemic Index
3. High in Protein
4. Rich in Fiber
5. Gluten Free
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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