Antico Molino Napoli Antimo Caputo '00' Flour 2.2 Lb (Pack of 3)

I have been gluten intolerant since I was 19ish, I am now 42. I was gluten intolerant long before being gluten free was the cool thing to do so, for many of these years, there weren't gluten free options available in stores and there weren't an abundance of gluten free recipes to choose from. Fast forward years later and my daughter found these enzyme pills that help breakdown gluten and they work nicely -I can take the pill, eat gluten, be okay. Fast forward and year or so and an acquaintance of mine tells me that he has no gluten issues in Europe. What!?! I started doing research and found that the US is not as careful in the way the produce, harvest, whatever their wheat and flours. Fast forward some more and my husband decided we were going to purchase this flour, made in Italy. Made bread, ate a few bites, praying I wouldn't get sick. I didn't get sick. We have made bread a couple of times and scones once and I have eaten all of it without issue. This will be the only flour I purchase for the rest of my life. It is a nice soft, flour, clean taste, clear flour scent, packaged well, arrived undamaged, makes amazing breads.

I'm on my third bag of this. I go through one every month or two because I can't have processed foods, and have to bake everything I want myself. It's twice as expensive, but I don't feel as heavy or bloated, or mentally foggy as I do from regular, and even organic flour. This Antimo Caputo flour works really well for pretty much everything. I've made artisan bread, sourdough, burger buns, hot dog buns, cakes, biscuits, gravy, enchilada sauce, tortillas, crackers, pretzels, cookies, pizza crusts, gingerbread, shortbread, banana bread, pasta, cinnamon rolls, crepes, and a bunch of other stuff with it, and they all tasted pretty good. It comes in a giant bag and I haven't had any tears or spills on delivery. I will continue to purchase this, and hope the price drops some. My first bag was $84, and the rest have gone up to $93 and then $103. Not thrilled about that, but it's still the cheapest per ounce anywhere I've found.

I have a gluten sensitivity but I can eat this flour. The bread is amazing and delicious

I got my flour today and always fantastic! The expiration date was March 2027 and plenty of time to use the flour. This has a higher protein than the blue bag and goods for pizza, bread and all-around flour needs. When it comes to cakes This flour will be a firmer texture and if looking for a lighter flour go with cake flour with less protein.

This Italian flour is a different wheat from American. Semolina vs Duram. I am allergic to duram flour, which means no baking or eating pasta etc. for the last 10 years. :( But I am not allergic to this soft wheat flour. :) Delicious, finely ground, easy to use. Last year my daughter entered a pie contest using our former well known duram flour. She did not win. This year she used the Italian flour and won. Same recipe and baker with a different flour. Easy to mix, smooth texture, works very well. I even had a small bite with no rash or other allergic responses. Definitely a win-win!

Antimo Caputo Chef’s Flour, Italian Double Zero 00, is the gold standard for anyone serious about making authentic Italian pizza. This five-star flour transforms your dough into a pizza masterpiece, whether you’re a seasoned pizzaiolo or a home cook. One bag of this premium flour yields six perfectly-sized 275g dough balls. Here’s the recipe for dough perfection: 1000g of flour, 650g of water, 5g of yeast, 10g of honey, and 10g of salt. Start by making a poolish—a pre-ferment that enhances flavor and texture—then cold ferment the dough balls for an optimal rise and unbeatable taste. The fine, powdery texture of this 00 flour ensures a smooth, elastic dough that’s easy to work with. It’s perfect for achieving that thin, crispy crust with a tender bite that’s characteristic of authentic Neapolitan pizza. TL;DR: Antimo Caputo Chef’s Flour: The ultimate choice for making authentic Italian pizza with ease. One bag makes six 275g dough balls using a simple, flavor-enhancing recipe. Perfect for creating delicious, high-quality pizza dough every time.

I got this flour on the recommendation of my son and I'm glad that I did. The consistency and texture of a zero flour can be used from pancakes to pastries to cake without fail. I also like that its all natural flour with NO additives.

The best I found although you don’t always get the 1 kilogram amount in the package as advertised. I use 900 mg of flour in a recipe and sometimes that’s all there is in the package.

Great product but very expensive. Started to mill My own grain instead of.

This is the best flour that I can find outside of buying it in Europe and bringing it back. It makes the BEST pizza and bread. I always buy it when it is in stock.

No better flour for pizza.

Super!! Farine au top pour mon pain au levain🤗

I use it for pizza and it's perfect.