Antimo CaputoGluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta

This flour makes an excellent gf sourdough loaf. It takes a little while to start rising but once it does it gets nice and tall. It also has a nice mellow flavor and good crumb. This is my favorite of all the gf flours I've tried.

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.

I order this gluten free flour from Italy over and over. Once tried, I never have bought any other GF flour. Baking with this flour is a breeze - and my cakes are fabulous. No need to add xanthan gum; it's ready to use right out of the bag. This is European Gluten Free flour and it's well worth the money.

The secret to my gluten free pizza. I love this company, because they make the best gluten-free and gluten-based flours. I use this gluten free version when I make both pizza crusts and homemade seed breads. I have been buying this product for the last 5 years religiously. In fact, it is the only brand I now use for my gluten free options.The baking ability is par excellence. I love the crumb, and i wouldn't do without it. I feel so lucky to have access to such a high quality Italian product. There is something better about the quality of this particular gluten-free product compared to some other brands.

I’ve been living the gluten free life for one year after being diagnosed with Celiac disease so I’ve been on a journey to figure out how to make a lot of things on my own. I’ve always been a big foodie so going gluten free was a huge adjustment at first. Then I found this flour!! This is the absolute best GF flour you will find for bread or pizza. I give it 5 stars on crunchiness, texture, and taste!I have made deep dish Detroit style pizza, regular thick crust pizza, bread that makes for great paninis, croutons, bosco sticks, and breadsticks. Every single thing I make with it turns out amazing. Gluten free food tends to be dry and super dense/spongey. This is not at all, whatsoever! Most gluten free foods I try I say are okay, good enough to get me by. This flour is something I would choose to use even if I could eat gluten again.We had my in laws over recently where we made homemade pizzas in our pizza oven using the Capitol GF Pizza Flour for the dough. They absolutely loved it and said they never make homemade pizza because they can never find a good crust, but they loved this even though it was gluten free.Some tips I have discovered when making my pizza with this flour are to brush the edges of the crust with butter before baking. Also, if you follow the instructions on the bag for pizza dough, you will make up 6 medium size pizza doughs. I like to wrap a few of them in cling wrap and freeze them. Then when I want pizza again, all I have to do it set it out in the morning and it is ready for supper.

We use the Caputo 00 for pizza and needed a GF flour for a relative with a gluten allergy. I hate to say it, but there are no really "good" Gluten Free flours on the market, but this is one of the better ones. Gluten is what makes wheat flour what it is, so removing it leaves a lot to be desired.Having used multiple GF flours over the years, this one is similar, but with slightly better working characteristics and better flavor. The consistency is very powdery, similar to confectioner's (powdered) sugar. It does not leaven very well with yeast alone and will need baking powder or baking soda (or both) to fully rise. We do use yeast in our recipe, mostly for flavor along with baking soda and it makes a huge difference in the overall taste of the pizza crust. The wet dough works well and isn't quite as crumbly as some others, but is sticky. Like all GF flours, it doesn't stretch well like regular flour dough and will tear easily - just the nature of all GF flour.It is pricey and given that it is only marginally better than some other GF flours that I have tried, I'll leave it to you to decide if the juice is worth the squeeze.**NOTE** This flour contains wheat starch so if you have a wheat allergy and not just a gluten allergy, this flour is NOT for you