Antico Molino Napoli Antimo Caputo Pizza Flour, Gluten Free, 2.2 Pound (Pack of 4)

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.

I have celiac disease and also like to cook everything from scratch. I make a lot of homemade pasta and the dough using this flower was sheer perfection. I was able to hand roll ravioli and also use my old School pasta machine to roll angel hair, fettuccine and lasagna noodles. I have to stress that I have yet to be able to use my pasta machine to roll out dough in long sheets, and I was finally able to do it using this flour. The taste is great. I made about 150 homemade ravioli for Christmas Eve dinner I am the only one who eats gluten-free and the ravioli were such a hit we had none left… Even the kids ate it … Will definitely buy again.

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

I made a gluten free Detroit style pizza with this dough and it turned out great! The crust ended up fluffy as it rose well. It was easier to work with than other gf flours I’ve used. I added Italian seasoning to the dough to give it added flavor. Very please with this product and will none ordering more!

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.

We use the Caputo 00 for pizza and needed a GF flour for a relative with a gluten allergy. I hate to say it, but there are no really "good" Gluten Free flours on the market, but this is one of the better ones. Gluten is what makes wheat flour what it is, so removing it leaves a lot to be desired. Having used multiple GF flours over the years, this one is similar, but with slightly better working characteristics and better flavor. The consistency is very powdery, similar to confectioner's (powdered) sugar. It does not leaven very well with yeast alone and will need baking powder or baking soda (or both) to fully rise. We do use yeast in our recipe, mostly for flavor along with baking soda and it makes a huge difference in the overall taste of the pizza crust. The wet dough works well and isn't quite as crumbly as some others, but is sticky. Like all GF flours, it doesn't stretch well like regular flour dough and will tear easily - just the nature of all GF flour. It is pricey and given that it is only marginally better than some other GF flours that I have tried, I'll leave it to you to decide if the juice is worth the squeeze. **NOTE** This flour contains wheat starch so if you have a wheat allergy and not just a gluten allergy, this flour is NOT for you

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.

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.

La migliore di questa categoria senza glutine, provate molte ma questa è semplice sia da preparare che buonissima di gusto. Io non sono celiaco ma gestisco la mia intolleranza alimentare al grano duro con questa farina. Un pochino cara, ma la qualità di paga e non credo abbia concorrenza.... Vi consiglio un lievito di pasta madre di riso.

Best gluten free flour.

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.

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!