Antico Molino Caputo FioreGlut Gluten 1kg

Really good flour for pizza and focaccia breads. Doesn’t taste like other gluten free flours and rises really well. Use more yeast, baking powder and or baking soda to really make it rise and look like real bread

Makes better pizza than the normal pizza you get from the high street pizza restaurant many people would have no idea it was gluten free. It also makes great bread.

Perfect - the best!

thIS PRODUCT IS NOT GLUTEN FREE UNLESS THE GLUTEN HAS BEEN TAKEN OUT OF THE CORN STARCH AND RICE STARCH BOTH OF WHICH HAVE GLUTEN IN THEM. BUCKWHEAT ALSO HAS PROTEINS IN IT THAT MIMIC GLUTEN. THERE ARE ALMOST A 1000 DIFFERENT GLUTENS. ALL GRAINS HAVE GLUTEN IN THEM, EXCEPT FOR WILD RICE

Love this. We have to bake with gluten free flour. And it doesn’t taste grainy anymore with this one. Great flour!

Seit einiger Zeit muss ich auch auf Gluten verzichten. Da ich früher schon das "normale" Weizenmehl von Caputo zum Pizzabacken verwendet habe und immer begeistert war, habe ich auch jetzt auf die Marke vertraut und wurde nicht enttäuscht. Ich habe gestern meine Freundin, die Gluten verträgt, eingeladen als Testerin. Wir waren beide der Meinung, dass sie total lecker war und es keinen Unterschied zu einer normalen Pizza gibt. Auch der Teig ist so schön glatt und lässt sich prima verarbeiten. Aber bitte nur mit den Händen, nicht mit der Teigrolle. Der Preis ist schon ziemlich hoch aber aus einem Kilo bekommt man gut 5 große runde Pizzen (inkl. Mehl für die Arbeitsfläche) So gesehen sind das geschätzt 2 Euro pro Pizza und das ist es mir echt wert.

Questa farina è eccezionale. Ho provato a lavorarla seguendo la ricetta Caputo, unitamente al lievito Caputo....una pizza così senza glutine non l'ho mai fatta . L'impasto ovviamente è molto diverso dal classico con glutine ma devo dire che sino riuscita a lavorarlo bene...la consiglio.

Produit sans gluten produisant d’excellents résultats culinaires et surtout sans produits nocifs

My wife was diagnosed with celiac disease a few years back. We quickly found that GF baked goods were a constant source of disappointment. Recipes made with GF flour mixes often have poor texture, strange after tastes, and it is usually easy to tell within a single bite that it isn't the real thing. Having read many positive reviews for Caputo, I decided to order a bag and try it out. This weekend we made the pizza crust recipe straight off of the bag and it turned out very well. It was not only the best GF pizza that my wife has ever had, it was also easily the best homemade pizza I've ever produced. The crust was chewy and bubbly just like you'd expect from a decent NY style pizza. While the flavor was not exactly like a wheat flour-based dough, it was very tasty. I think anyone but the most ardent pizza purist would be happy with the recipe. This result has me excited to try this flour in other recipes. Although the cost is quite high, I think the quality of the baked goods it produces is worth it for those living with gluten sensitivity and I will be purchasing more.