Caputo Antimo Gluten Free Pizza Flour 2.2 lb (Pack of 4) - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta - 1Kg

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

I discovered this flour a few years ago and have used many pounds since! At that time, after being gluten free already for about ten years, I almost cried when I tasted the first pizza crust made with it. The texture, the flavor, the aroma, the workability and rise of the dough... superior! Since that time, I've discovered many other delicious recipes on the internet using this flour besides pizza dough; cookies, breads, rolls, cakes, and all are equally as delicious. A really superior product.

Best tasting pasta!!! Recipe Ingredients: 400g Caputo Flour 4 eggs 1/3 cup water Favorite sauce Tips: 100g of flour = 1 egg The amount of water can vary each time. Add water slowly until you reach the right dough consistency. Avoid the dough being wet and sticky.

My partner and I love this flour! I made a couple of artisan loaves and I also created a GF sourdough. The loaf wrapped in plastic wrap is a frozen GF sourdough loaf. Jsut need to heat it up a bit and add some butter. So good

Was skeptical at first because of the gluten free wheat starch, but after doing some research learned that this is indeed gluten free and safe for celiac. It is FDA approved as gluten free since it tested at 4ppm. Do your own research and talk to your GI Dr. if uncertain; I did. I've made a lot of breads, pizzas, cakes, etc. as I used to work in a bakery and diagnosed in 2009. I have to say this flour is easy to work with and helps you create some amazing baked products. Pictures attached is a gluten free artisan bread. The smell of the bread as its baking reminded me of being back in the bakery. The crust and doughy center is very similar to a gluten based dough. I've had others not allergic to gluten try it and they couldn't believe it was gluten free. I also use the Caputo yeast and it works great. For this bread I proofed for 4 hours but sometimes it takes less and sometimes longer.