<<Disclaimer: Verify this information before applying it to your situation.>>

In the spring 1998 issue of Lifeline there was a recipe by Mary
Schluckebier for sunflower-soda crackers.  The recipe called for milo
flour (Jowar type sorghum flour).  I don't have a clue what this is or
where to get it.  The notes for the recipe say this flour is the secret
for extra crispiness in the crackers.  The notes say midwesterners tend to
use the word milo when referring to sorghum.  Mary says tht she uses the
Magic Mill to mill the food grade milo to a fine flour, but Jowar sorghum
flour from Texas is available by mail-order.

I've been to two health food stores and they don't have clue what I'm
asking for.  My first choice is to purchase the food grade milo and mill
it myself.  Second choice is to purchase flour.  Please if anyone knows
where to get either of these in the United States, let me know where.

I will share anything I learn about this food.

Susan