Pivetti All-purpose Italian Flour, 2.2 Pound

I have been wheat and gluten free for over 6 years. I have been reading about Italian flour and decided to give it s try. I was extremely cautious. I made a batch of “real” toll house chocolate chip cookies. Wow, they came out looking fantastic and tasted just like cookies made with regular wheat flour. I ate only one, I was scared of the gut reaction. But All was good, no problems. I made bread today in my bread machine. It was wonderful. I feel so excited to be able to eat somewhat normal again. I would reucommend this product. I understand it is not something a person with Celiac should use though.

Very good flour, but not quite as good as the 00 weight (like the finest ground) French flour Ble that I bought. I prefer that flour over Pivetti. Both flours are better than anything you can buy in the US (American grains with GMO and pesticides).

Not a pasta making type family

I like very good products.

Love this flour. I made a tasty batch of pie crust. Very light & flaky. Supreme flour. I will be reordering this many times.

My wife has had a wheat, not gluten, sensitivity for years. We finally decided to try some wheat flour from outside of the U.S. We made a simple flat bread with only a few ingredients. She loved it and was able to eat them without any issues. The taste and texture was great. It's nice to know this is available when she want's a treat. Can't wait to try real pizza dough with this flour.

This specialized flour gave me that particular flaky-crunch I was looking for in my pie (the garlic butter didn't hurt).The dough itself was stickier than what I'm used to, but when fine-tuned, it makes for a very pliable dough.

I bought this thinking that my sister-in-law and I would make pasta on Christmas Day. She changed the plans at the last minute, so I was left holding the bag.Which, really, is fine (sure, who doesn't love having leftovers on Christmas Day?). But, no, really - being left with the bag meant that I got to use it for my favorite cream scones a few days later. This flour made those scones the silkiest, softest ever! I don't think I'll go back to using 'normal' flour for them.