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

Awesome all around for Gluten Free - delicious pizza crust!!! Has almost a sourdough taste which is crazy-good. We also make gyros with this.

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.

Great flavor and texture, new go to for bread flour.

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!

This gluten free flour made the absolutely best Stromboli! In fact others tasting it alongside a regular flour Stromboli said the gluten free one was actually better! I’m so happy to be able to enjoy baked goods again!

Makes GREAT Gluten Free Pizza! Watch the videos on the net.

Nice to have such a great source for gluten free bread flour mix. Just add a couple of essentials and voilà, easy Peezy.

Amazing thick crust gluten free pizza. Bread like crust that was amazing. Followed the directions on the bag to make pizza. Only exceptions were I did not refrigerate the dough. Left it on the counter covered with a kitchen towel to rise, spread out on oiled pan, pre baked at 425 degrees F. Then added toppings and baked at 425 degrees F. Thoroughly baked through with wonderful rise. Excellent!!

For Celiacs - buy this gluten-free pizza flour. Comes together perfectly. A thin pizza crust. Crispy & chewy. Expensive, but all GF products are expensive. Tried many other GF pizza flours which were tasteless, & cardboard in texture. Only buying Caputo now. Using a very hot pizza stone in oven, turns out a very authentic pizza. Great product.

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.

Produit sans gluten produisant d’excellents résultats culinaires et surtout sans produits nocifs