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

Rice based gluten free flour works great for muffins and cookies....even gnocchi, but when I need the "real thing", I use this stuff. It's expensive so I save it for home made pizza and french bread. It's weird to work with....more like cornstarch than flour, but man, the results are SO good!

I have been navigating cooking and baking gluten free for four years. I have IBS and committing to a gluten free life style has been frustrating!! But, this flour has become my favorite GF flour. It is more expensive my, but worth every penny!! This flour has made cooking and baking feel normal!!

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.

Makes the best gluten free bread to date. Tastes almost like wheat bread. Sadly evidetnly my stomach is not up to wheat. Recently diagnosed w celiac disease and though this flour is safe for celiacs doesn't not make my body happy. Sigh.

This gluten-free Italian flour is definitely on the pricey side, but the flavor and results are absolutely worth it. The rise is fantastic—light and airy every time—and the taste has that authentic, slightly nutty richness that really elevates my baked goods.I’ve used it for everything from bread to pizza dough, and each time the texture and flavor impress me. If you’re serious about gluten-free baking and want to splurge on quality, this flour won’t disappoint. The only reason I'm giving 4 stars is based off the price. Its an expensive treat!

This gluten free flour is easy to use and tastes great in every recipe we have used it in so far. The bread we made turned out great and the pizza dough also. The best flour we have used so far.

Well worth the expense. This makes the BEST pizza crust and I have even used it for cinnamon rolls

I found a recipe online for pizza crust in my pizza oven. Literally unlike any GF dough I’ve ever had. Poofy and soft, but crunchy on the outside. Truly amazing.