Caputo Gluten Free Flour (1kg) - Italian Produce - Alternative to Wheat Flour

This flour is amazing. Expensive but worth it. Highly recommend

After several years trying so many different recipes for gluten free bread this product hit the target. It is expensive but well worth every penny to get back to a lovely bread ....taste and texture. Bread and jam is now an every day enjoyment again.

I’m not going to give this a bad review because Caputo makes the best flour in the World - BUT - just to draw your attention to the fact that it is not suitable for wheat intolerance. Buckwheat is fine - the problem is the Codex Wheat Starch that’s added. This is fine for Gluten Intolerance but NOT for wheat intolerance. I’m going to attempt to copy their blend of flours but leave out or substitute the wheat starch. (This is added to give dough elasticity I believe.) Dear Caputo - after years of enjoying your amazing flours - I’ve annoyingly found out I’m both wheat and gluten intolerant! Please please please make me a good pizza flour - my family is from Naples and life without good pizza is like life without air!!!!

Best gluten free flour for pizza. Just need the non-gluten one to be available too... supposed to be excellent.

Purchased in order to make pizza for a friend who is gluten free. I only use caputo flour for my pizzas because it’s the best and have been getting amazing results with caputo and an electric pizza oven and so friends were interested to come and try, only one is gluten free. This flour is not like regular flour, it feels like cornflour to the touch and is somewhat more sticky to work with and oddly will not stretch. It does however rise as well as regular pizza flour when left to ferment. The tricky part is mixing and stretching. The water to flour ratio is a little different and you sort of just have to eyeball it whilst mixing so it resembles neither wallpaper paste nor plasticine, but something in between. Shaping is also a weird one as you have to use lots of semolina on your board/surface just sort of push it into place with your fingers at which point it looks like it’s going to be awful. The magic happens when it’s cooking though because (as unlikely as it seems), the results come out very similar and frankly just as nice as a normal pizza, with less puff but still a decent light and airy crust with that great same pizza dough texture which I expected to be missing from this. I made one to test and enjoyed it way more than I thought, and my friend who usually has a small appetite enjoyed her pizza so much that she ate the entire thing.I wish this wasn’t so expensive as I’m pretty sure I might convert to it myself and that’s high praise indeed as I am really into my pizza making. Be prepared to adapt your methods a little and you’ll crack out some excellent pizza with this.

An excellent gluten free flour. Makes much better cakes and batter than any other I have found.

Bought this to make gluten free pizza for a friend that's intolerant and she was very happy!I followed the recipe on the packet and also watched the Caputo YouTube video and it worked really well in my Ooni pizza oven. I don't think you'd get the same result in a normal oven but at 450 degrees C it puffed up and got the leopard spotting in about 2 minutes. Taste wise it was very good and almost indistinguishable from the regular Caputo 'OO' but the technique is completely different as you can't stretch it at all.The gluten guzzlers endorsed it as a really good pizza, in fairness the gluten ones were slightly better in taste and texture but it was really closer than we expected and it was much better than any other gluten free pizza she'd eaten in a restaurant (including pizza express). It's expensive but the results are so good that I'll not hunt around for anything cheaper as it's just the one friend that needs it. One bag makes 3 x 12" bases, maybe 4 if you make them a bit skinny

It is fine if you're gluton free. As someone who loves real flour this left something to be desired. But our guest who was gluton free loved it!