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

This makes the best gluten free bread.

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.

Lovely flour, arrives in plastic packaging which is better than previous experiences with different flour companies as it hadn't spilled out into the package bag before I could open the package

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.

Great flour, made an excellent gluten free foccaci and tasted great! However its not wheat free, only gluten free - was useful for me as the people i was baking for were wheat free.

For the first time in 28 years I've had a gluten free sandwich. The closest thing to normal bread I've ever had. Super soft inside, crusty and chewy on the outside. I made it in a bread maker and it was quite pale but didn't affect the texture and taste. So, so good. Recipe: 500g of this flour 2 tablespoons olive oil 10g quick yeast 470ml warm water Teaspoon of salt Teaspoon of sugar. Bread maker on dark crust on gluten free program.

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.

I’m not going to give this a bad review because Caputo makes the best flour in the World - BUT - just to draw your attention to the fact that it is not suitable for wheat intolerance. Buckwheat is fine - the problem is the Codex Wheat Starch that’s added. This is fine for Gluten Intolerance but NOT for wheat intolerance. I’m going to attempt to copy their blend of flours but leave out or substitute the wheat starch. (This is added to give dough elasticity I believe.) Dear Caputo - after years of enjoying your amazing flours - I’ve annoyingly found out I’m both wheat and gluten intolerant! Please please please make me a good pizza flour - my family is from Naples and life without good pizza is like life without air!!!!