Antico Molino NapoliAntimo Caputo Pizza Flour, Gluten Free, 2.2 Pound (Pack of 2)

Love Caputo flours. This one is great for baking but its good to remember that if using it for bread, unlike US GF flours it does not contain Xanthum Gum as an additive so a tablespoon or so depending on the recipe will be needed to help with the rise. Other than that, excellent for cakes, cookies, pie crust, and it makes good gravy too.

Can’t say enough good things about Caputo GF flour!! Bakes well and tastes great!Great if you’re only gluten sensitive, and I’ve read comments from Celiacs who can eat it too.It doesn’t contain a GF wheat enzyme, so if you’re allergic to wheat it may not be for you.

This flour is amazing for making pizza dough and rolls. It's well worth the price.

Best GF flour for deep dish pizza I’ve ever had - incredible!

This gluten free flour is amazing for baked goods. I made a gluten free focaccia and it was delicious. Highly recommend.

I was diagnosed with celiac more than 10 years ago. I cannot eat anything containing gluten. I really miss good bread. I have tried lots of gluten free bread and flour to make gluten free bread. All have left me wanting until I tried this Caputo flour. The recipe is 500 grams of Caputo flour mixed with a 5 gram packet of dry yeast and 10 grams salt in a small bowl. Add 400 grams ~80 °F water (my water is usually cold, so I warm it in the microwave) and mix by hand. Once mixed, add 12 grams olive oil and mix until the oil is incorporated. You will need a kitchen balance to weigh the ingredients, the amounts are important. Measuring cups and spoons do not work well. Let the dough rest for 10 minutes and then form the dough into a ball with olive oil coated hands. Sprinkle flour onto the outside of the dough ball and place into a large flour dusted bowl. Let the dough rise until it is about double in size. This can take one to three hours depending on how warm the room is. Place a 5 quart Dutch oven in the middle of a 450 °F oven and let it come to temperature. Enamel coated heavy cast iron Dutch ovens work best. CAREFULLY take the really hot Dutch oven out and set it where you can open it and drop the risen dough into the center of the Dutch oven. Use a razor blade to make a few cuts into the top of the dough. Do not touch the Dutch oven with bare hands, it is still really hot. I usually cut a straight line or a simple cross in the middle. Immediately put the Dutch oven cover back on and put the Dutch Oven back into the 450 °F oven for 30 minutes. At the end of 30 minutes remove the Dutch oven lid and continue baking for an additional 10 minutes. You can then turn on the broiler if you want a darker top crust. Watch the bread like a hawk if you use the broiler. This browning is really fast. CAREFULLY remove the hot Dutch oven from the baking oven and dump the loaf onto a bread board. Flip the bread upright and try to wait about 10 minutes before cutting it. It will smell so good you might have trouble waiting 10 minutes. The hot Dutch oven seems to be trick. The fast heat generates a great crust with a great bread center. Enjoy.

Makes the best gluten free bread. Bread rises well and has a great texture.

Glutton free Bread/pizza/muffins