Antico Molino NapoliAntimo Caputo Pizza Flour, Gluten Free, 2.2 Pound (Pack of 2)

This gluten free flour has wheat starch, so if you’re allergic to wheat, you shouldn’t use it. The wheat protein, which contains the gluten, has been removed and meets all standards for gluten free. There is a slight wheat taste which is wonderful. It’s an incredibly high riser. It contains psyllium husk so you don’t need to add more. It makes pizza crust practically indistinguishable from pizza parlor dough. There are a few chefs that have perfected other types of bread with this flour and they are also wonderful. It’s one of my two go-to flours for GF baking.

This is my first time using a gluten free wheat flour, and it is so good. This flour behaved as close to real flour as I've ever seen in the last 10 years of being gluten free. My gluten free focaccia turned out so good (recipe from The Very Hungry Coeliac), that three gluten eating adults asked for seconds. I haven't tried substituting it for regular flour, so I can't say if it works 1 for 1, but it does really well in recipes developed for it. It's expensive, so I don't think it will replace my Namaste brand flour, but it is a really great treat to have good, crunchy bread.

I was diagnosed with celiac more than 10 years ago. I cannot eat anything containing gluten. I really miss good bread. I have tried lots of gluten free bread and flour to make gluten free bread. All have left me wanting until I tried this Caputo flour. The recipe is 500 grams of Caputo flour mixed with a 5 gram packet of dry yeast and 10 grams salt in a small bowl. Add 400 grams ~80 °F water (my water is usually cold, so I warm it in the microwave) and mix by hand. Once mixed, add 12 grams olive oil and mix until the oil is incorporated. You will need a kitchen balance to weigh the ingredients, the amounts are important. Measuring cups and spoons do not work well. Let the dough rest for 10 minutes and then form the dough into a ball with olive oil coated hands. Sprinkle flour onto the outside of the dough ball and place into a large flour dusted bowl. Let the dough rise until it is about double in size. This can take one to three hours depending on how warm the room is. Place a 5 quart Dutch oven in the middle of a 450 °F oven and let it come to temperature. Enamel coated heavy cast iron Dutch ovens work best. CAREFULLY take the really hot Dutch oven out and set it where you can open it and drop the risen dough into the center of the Dutch oven. Use a razor blade to make a few cuts into the top of the dough. Do not touch the Dutch oven with bare hands, it is still really hot. I usually cut a straight line or a simple cross in the middle. Immediately put the Dutch oven cover back on and put the Dutch Oven back into the 450 °F oven for 30 minutes. At the end of 30 minutes remove the Dutch oven lid and continue baking for an additional 10 minutes. You can then turn on the broiler if you want a darker top crust. Watch the bread like a hawk if you use the broiler. This browning is really fast. CAREFULLY remove the hot Dutch oven from the baking oven and dump the loaf onto a bread board. Flip the bread upright and try to wait about 10 minutes before cutting it. It will smell so good you might have trouble waiting 10 minutes. The hot Dutch oven seems to be trick. The fast heat generates a great crust with a great bread center. Enjoy.

I had a hard time finding this locally, but was able to find for a good price on Amazon made the best gluten-free bread. I would definitely buy this again however, it’s not wheat free if you have a wheat allergy, however it is gluten free.

Since my dad was diagnosed with Celiacs he has been searching for good gluten-free bread. He was finally able to make a lovely loaf with a great outer crust and a good internal crumb using this flour. It’s a little expensive, but so are a lot of other gluten-free ingredients and this flour actually yields good results.

We have used this to make breads and pizzas and both are delicious. Often gluten free breads for fall apart or don’t taste very good, but this one tastes and holds up like normal bread. Would highly recommend.

This is by far the best gluten free flour. We use it all the time and is also used by one of the best pizzeria in San Diego. Taste even better than regular flour. Must have in the pantry.

This flour makes amazing GF bread!