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

The absolute BEST GLUTEN FREE flour. I was a King Arthur buyer for a while and decided to try Caputo as my breads/pizza crusts were heavy/dense. Caputo made a huge difference! My pizza crusts come out thin, light and crispy, my breads also light and great crumb. It is a bit pricey (I buy 4 pack, little less per bag), this being said buying gf pizza and gf breads are so expensive and I swear they make everything smaller , you get more for your money baking all yourself and you will never know it’s gluten free, they taste is amazing ! Once you try Caputo you will not go back to King Arthur! SO HAPPY I found such a great flour. HIGHLY RECOMMEND!

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.

When I opened this bag of flour and smelled it and felt it it, I knew that it was very different from any that I have used before. I could have gluten, but my daughter has celiac and she has missed pizza for the last nine years. My husband and I make great gluten pizza at home And could never find gluten-free pizza dough or flour that really tasted great. This went beyond all expectations. I followed the recipe on the bag which is written in a little bit wonky English because obviously it was initially in Italian. I used 1/3 of the flower in the bag. The recipe on the bag uses the whole bag and we just wanted to test it out. Immediately making the dough exactly per instructions there. It just felt so much better. I am an experienced bread, Baker using gluten and I have struggled with gluten-free flowers. This felt so much like all purpose flowers. It was easy to shape and I mean the initial shaping of it into a sphere which needs to be done correctly so that it will rise correctly. After an hour in a controlled temperature of 90° because I have a proofer, it had risen so much bigger and bubbly than any other gluten-free flour I have ever used. I use a bread scraper to gently put it on to parchment paper and then followed the directions from a gluten free on a shoestring website to shape the dough, giving it a nice raised rim all around it made the perfect size for one individual pizza about 10 inches in diameter. we par baked it for 6 to 7 minutes at 4:50. We bake it on an inverted sheet pan that had been heated over our pizza stone. Took it out after five minutes topped it put it back in for another 5 to 6 minutes. Check the bottom to make sure it was getting a nice brown and took it out and then let it cool as instructed otherwise it could’ve gone gummy if you slice it too soon. My daughter said she hasn’t had pizza that taste like this since she was diagnosed. She lived in Madison Wisconsin, and was used to some really high-quality pizzas from pizzerias and was just so disappointed when she could no longer have that. So this was just just run out by this flour it is worth the price. The fact that it’s recommended that you cook the pizza twice first with no toppings and then you take it out and top it and put it back in. Made it easy to put in the all purpose, flour or pizza in between but keep everything safe for my daughter by this flour!!!

I found out I have celiac disease and few months ago, and I have been trying so many different products. I wanted to find a flour that I can use for bread, cookies, gravy, etc. Anyone who has to be gluten free understands this dilemma. I came across this flour and it was a game changer. I have used it for 🍞, 🍪, gravy, and 🧁. I have had great results everytime. This is the closest gluten free flour I have found to regular white flour. I say if you don't have a wheat allergy but can't have gluten, this is the flour to try.

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

Really like this flour. It is expensive but the taste is worth it.

When I was in Italy, I thought ... hey, I'm trying the GF pizza here. I want to see what it tastes like. So, I ordered "senza gluten" pizza @ a place in Rome. Pizza came and I panic after I take my first bite. "OMG! They served me real bread! THIS TASTES WAY TOO GOOD!" Well, the restaraunt assured me that, indeed, I was served a GF pizza. Ok ; I trusted them & ate the rest of my food. Lo and behold I didn't get sick ; I'm eating a bready pizza that tastes good and I'm not getting sick!!! All of the subsequent pizzas I had were made of this SAME FLOUR --- INCLUDING IN NAPLES! Wow, I was in heaven - having a GF pizza that tastes like a real pizza. I thought - why can't I have this same experience in the USA? Why do all the pizza places in the USA make GF pizzas with such terrible & disgusting cardboard or dessicated hardtack crusts??!?! Just this past year - I found out that the flour that is used to make GF pizzas in Italy was ... Antimo Caputo Fioreglut! THIS FLOUR! Ok. I went all out. I bought a backyard pizza oven. I bought this flour. I bought some killer Olive Oil and the best imported Italian diced tomatoes I could find. I wanted to repeat the experience of having a GF pizza that tastes like a pizza. Well. The pic with my review speaks for itself. Real crust. Chewy. Bready. Soft on the inside, crispy on the outside. I used the recipe that Antimo Caputo puts on the bag to make my GF pizza - and it came out holy ... flawless. I am never eating another GF pizza in a US restaraunt again. Unless the place uses THIS flour - their pizza is terrible. I don't care which half-baked hipster kitchen makes their "best GF crust" or whatever they want to claim - if it isn't made with Caputo Fioreglut - it is NOT good. This is the absolute best GF Pizza flour in the world. Period. End of conversation. This is the only flour out there that makes a REAL pizza crust that is GF. BUY THIS. COOK IT. EAT IT. ENJOY A REAL PIZZA THAT IS GF. Everything else sucks. Tip I've got for this - the dough can be sticky + you need flour to prepare the pizza for baking. I keep a bag of Bob's Red Mill (or some cheaper more accessible) flour to use for dusting my peel & the dough while working it into a pizza shape. I don't waste my Caputo flour during final prep of the pizza before cooking. Be sure to also slide the pizza around a bit while preparing it so it doesn't stick to the peel. ( Assuming you're using a peel & pizza oven. ) Last off - you can halve or quarter the recipe + it comes out just fine. Enjoy this stuff.

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

Fantastic gluten free pizza bases and tastes just as good as normal bread base. It even cooks well in pizza oven 👍

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

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.