Sorghum flour (also called Milo, Mashilla or Mashalla)
Description :
Milo flour is made from sorghum , an ancient grain grown primarily in East Africa. Highly resistant to heat and drought, this grain is an excellent gluten-free alternative to wheat flour. It is widely used in Ethiopian and Eritrean cuisine, particularly for making the traditional injera bread .
100% gluten-free , ideal for people with intolerances or sensitivities
Rich in fiber, antioxidants and minerals
Low glycemic index
From a sustainable culture adapted to arid climates
Key ingredient for preparing injera
Perfect for pancakes, crepes , or traditional flatbreads
Blends well with other flours for better binding in gluten-free baking
Ground sorghum grains (Sorghum Hirse)
Handmade by Tesfaye
Addis Ababa Cooperative, Ethiopia
Each Jebena is unique. Born from the earth of the high plateaus, the clay is harvested, purified and then shaped by hand without a potter's wheel, according to a thousand-year-old technique.
After being sun-dried, the piece is fired in an open-air kiln, giving it its characteristic black color and heat resistance. By purchasing this product, you directly support a cooperative of 15 artisans and preserve an intangible cultural heritage.
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