Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta (2 Pack)

The media could not be loaded. It smells like real bread, it looks like real bread, it feels like real bread and it TASTES like real bread. (Full recipe I came up with at the bottom of the review)This celiac who has baked since I was a kid, I have died and gone to heaven. For 3.5 years since my diagnosis I have been trying to find a flour blend that best mimics wheat bread.I have gotten close for warm bread often relying on eggs and gums, but as soon as they cool no more. They are generally more dense, with a gummy or sponge like texture and either small holes or giant gummy ones, and they don't bend easily with out breaking. To top it off their 'doughs' are more like thick batters due to the hydration needs. I have also learned a massive amount of baking science vs my late grandmothers feel and taste methods she taught me, lol.Caputo's Foire Glut (Gluten Free) flour has changed EVERYTHING.I first made Pizza because that is one of the only recipes/videos you can find in English. I was stunned to see, while soft, it made a dough you can actually handle! Not only that but you can knock it down and rise again (doesn't go well for most GF flours). I was SO happy with that result that I started googling it in Italian to find some more recipes with Google translate. I found a few different bread recipes and gave it ago.I was seriously so excited my poor kids were confused. I snacked on the loaf non-stop, it had been 3.5 years since I had snackable bread. Even my husband who practically lives on gluten was shocked and said it tasted like wheat filled artisan breads! I brought a sample to a friend who is a Baker and she was shocked when she saw it, it was in a ziplock bag and she said that crumb, texture, and spring/softness all looked like what bread!The best part? TWO and THREE days later it was STILL soft and flexible and tasty. This is NOT the norm for gluten free breads.Notes about baking with it:It rises wonderfully and can be knocked down a bit and allowed to raise again. That being said it does NOT raise much when baking, so make sure to let it rise to almost the size want.While it can be worked and shaped as a dough it is very hydrated and will expand out if not confined to a pan.Cost...I won't lie, it is imported and not cheap.. For price comparison of some of the most common US GF flours run .19-.38 and ounce when bought 3lbs + at a time. The 11lb bags of Caputo Foire Glut run about .33-.36 an ounce on Amazon. While there are cheaper options, none compare when bread making.A note for those with a wheat allergy:(histamine reaction to wheat, like peanuts) it is not safe.Italy's celiac certification on foods has FAR stricter requirements then the US. They have also recognized Celaic long (did you know they have some of the highest % of celiacs in the world out side of Ireland/Scotland) before the US and like other parts of Europe have found ways to process wheat starch (and test it to verify) so that it is completely gluten free, and it is nothing like 'gluten removed' beer which is NOT actually gluten free/celiac safe.The ingredients: Gluten Free Wheat Starch, Dextrose Starch, Cornstarch, Buckwheat, Rice Starch, Vegetable Fibres, Guar Gum & Flavouring.The smaller bags list psyllium husk specifically as the 'vegetable fibre'.RECIPE(please do NOT copy and paste this, just share the link to this review).You do need to weigh ingredients, it makes a huge difference in consistency and is extremely important. You can get a digital kitchen scale for around $12.500g Caputo Fioreglut400g warm water (105°f ish)10g Honey10g GF activated dry yeast15g EV olive oil5g saltAdd yeast and honey to your warm water and set aside to start proofing.10 minutes later in a stand mixer with dough hook add flour & salt. (You can hand mix/knead as well)Slowly add in liquid and then turn up to 5/med speed for 8 minutes.Add the oil slowly and turn back on for 2 more minutes. It will not look like a traditional dough ball at this point.With oiled hands remove from the bowl and shape into a ball.Put in a bowl and cover with a towel and allow it to rise in a warm area for at least an hour (temperature affects this).With again lightly oiled hands, now shape or transfer it to it's final baking dish. Cover it towel and allow to rise until it has doubled in size or reached the size of the final bread you are aiming for.Preheat the oven to 450°f and bake for 35 minutes. Use a thermometer to check the temperature. For bread we aim for 190-200°F to know it is done.This time is for an artisan loaf which is thinner and will cook faster because it is cooked on a sheet. Loaves cooked in loaf pans will take longer to bake.

We were tired of thin gluten free baking.We found this and love it. We have made pizza dough and bread and love it.It rises. It gets a hard crispy exterior. It tastes good. It is all around great.Definitely recommend

Holy crap! I just made a crusty loaf with this. I haven’t had a piece of sourdough bread I liked since being diagnosed with celiac back in 2019. This flour is so good, even down to the smell when it is baking! Not sure how it will be stored, but to have that magical first crust slice with some spreadable herb cheese, even if the loaf doesn’t store well it was worth it! I am dreaming of tuna melts and pesto, tomato, mozz! This flour wins!

This makes the most delicious pizza crust. Very few gluten free pizza crusts are even passable much less good and this is, as I said, delicious. I was told by friends and family that in a taste test comparison with Caputo 00 flour, which they all raved about, they could not tell the difference.

The BEST gluten free pizza flour!! It takes some time to perfect the rolling out but it is so worth it! I follow the recipe on the bag to a T and it is always perfect!! I cook it in my Solo Stove pizza oven from Costco. This flour is made from wheat, don’t panic, the gluten is removed! I was diagnosed with Celiac 12 years ago and haven’t had real pizza since! Now we make it at least once a month!

The media could not be loaded. I’ve heard of this flour before, but didn’t really believe that it was as good as people were claiming. But since people were posting pics of their great breads, I thought I’d try it myself to see. I’m no expert, but I loved baking breads and baking in general before I discovered my stomach issues were due to gluten, so like everyone in my situation, finding a GF alternative that tasted and acted like normal wheat flour was a act of futility. Baking has been piss poor and no fun since. Found some good recipes and flours; not great, but passable. This Caputo flour? One of the better ones so far in making GF bread that actually looks, feels and tastes like regular wheat flour bread. My first boule didn’t rise as well as I hoped, but I’m sure that was my fault—either I over proofed, my proofing basket was too big, or I proofed the dough too quickly. But the bread still turned out good. Super crusty crust. The crumb was white like what you’d imagine bread should look. It was also fairly closed, but springy and bouncy. Not dense at all, even towards the bottom, which is what I always encounter with homemade GF bread. The recipe I followed and what others have said is that it is a sticky dough and a bit cumbersome to work with, but not a big deal. The price is a slap in the face, so this flour will only be used when I’m really craving bread but after all this time of being disappointed with home baked bread, I’ve lost my lust for it. Worth it? Sure, but only to treat myself—like an Easter and Christmas kinda treat.

The best gluten-free four that I have come across! You can not tell the difference!

Great FF flour makes the best bread