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

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.

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

This flour is so good. Used it to make pizzas in our gas pizza oven and they are incredible. Worth the price in my opinion.

I love this gluten free flour, a kg bag, usually makes 6 balls ready for a large pizza for 1 person. I usually freeze them individually

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.

This makes nice, crusty rolls with a good crumb. It contains deglutenated wheat so wouldn't be suitable for anyone who has a separate wheat allergy, but it's safe for coeliacs who are only allergic to gluten and not wheat. I like to add a little sesame oil to the dough, which gives it a nutty flavour, and honey rather than sugar, because together they give it a slightly more 'wheat-like' flavour. Rolls which have been stored definitely benefit from being run under the cold tap and re-baked at 180c directly on the oven shelf for 12 minutes to refresh them - the bread takes on a chalkiness unless you refresh it. Be careful which yeast you use as some brands contain gluten.

This is the best gluten free flour I ever tried.I can make chapaties and samosas same like you make with normal flour.Its easy to handle.Taste is too good just like normal flour.

Absolutely a no go for a bread making machine. Mine turned out like an mis- shaped cannon ball. See photo. Will try to make some bread or rolls by hand. Flour quality good but expensive.