Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta 12 Pack

I have been using caputo gluten free flour for over a year and I use it with my gluten free sourdough starter to make bread and pizza dough. Best pizza and bread flour I’ve baked with. The results are consistent and I’ve had several compliments on the taste.

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.

This is by far the best, and I have used many, gluten free flour for making almost anything that requires flour. So easy to work with. Not a twinge of an allergic reaction (celiac) to any food item made with this flour.

This is THE BEST gluten free flour! It's really good quality and everything I've made with it has been amazing! I wouldn't recommend any other as highly

This made the BEST gluten free pizza dough that even gluten eaters love. It made a delicious crust with a wonderful chew that had air bubbles. It was not flat or dense like other GF crusts. This would make a wonderful focaccia bread too. I was even able to make some stuffed-crust pizza with it. In the past I’ve used Cup 4 Cup flour, which is also excellent, but this was even better. (I did not use the recipe on the label, but maybe I’ll try that next time. I used my tried and true GF pizza recipe that adds psyllium and almond flour.) My daughter has celiac and I’m always trying to make breads that are just as good (or almost) as regular bread. If your in that same boat, you definitely want this in your pantry.

Great flour for specific things as it’s super mild tasting. Which isn’t atypical for true italian sandwich breads. Especially good for bread dough for kids who like plain white bread. And if you know italian dough it’s best for true italian style pizza crust (chewy crunchy neutral flavor), definitely focaccia, and probably pastas and gnocchi. For a loaf of bread, it was soft inside and has the funky rice/starch crunch on edges and outside, but tastes too bland for me as a bread. I’ll save it for pizza n focaccia for sure!

I made better rolls with this than I ever have with regular flour. Like, better than Texas Roadhouse rolls. Yeah I said it. I went there. Better than Texas Roadhouse. Words I never thought I would say after I had to give up gluten due to health reasons. It's expensive as crap but definitely worth it.

Love that I can eat bread again with this flour, I am a sensitive Celiac but not allergic to wheat. Made multiple artisan loaves, the on line video helps:).

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

If you can’t eat gluten, this flour is unbeatable

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.

I’m not gluten free myself, but a lot of my friends are and I’ve been looking for a good flour to use for baked good for them in years. This is hands down the best I’ve found so far! I used the same amount of flour as I do with my regular loaves, no other changes, nothing else added and I had amazing results! It’s a little more dense than my regular breads, but it’s got a nice, soft texture, the crust came out beautiful and the taste is in between regular and rice flour, it’s really good. Absolutely lovely, I’ll be keeping this stocked in my pantry, I can’t wait to do more baking for people with this flour!

I recently purchased and tried the gluten free flour and I have to say, it was fantastic! As someone who has to follow a gluten free diet, I have tried many different types of gluten free flours and this one has exceeded all of my expectations. First of all, the texture of this flour is amazing. It has the perfect consistency for baking, and it doesn't have that gritty or grainy feel that some gluten free flours tend to have. My baked goods came out light, fluffy and delicious. I couldn't even tell that they were made with gluten free flour. The taste is also exceptional. Sometimes gluten free flours can leave a weird aftertaste, but not this one. It has a neutral flavor that works well with all types of recipes. I have used it in cakes, cookies, and even bread, and each time the end result has been absolutely delicious.. I also love that this flour is versatile and can be used in a variety of recipes. It's not just limited to baked goods, but can also be used as a coating for meats or as a thickener for sauces and gravies. Overall, I highly recommend the gluten free flour to anyone who is looking to incorporate gluten free options into their diet.