 Sorghum is one of a number of grains used as wheat substitutes in gluten-free recipes and products.In India, where it is commonly called "jwaarie, jowar, jola", or "jondhalaa", sorghum is one of the staple sources of nutrition in Rajasthan and the Deccan plateau region in states of Maharashtra, Karnataka, and Telangana.An Indian bread called "bhakri, jowar roti", or "jolada rotti" is prepared from this grain.