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

I use this gluten free flour almost exclusively to create the GF focaccia from the recipe on the side of the bag. I split the recipe and bag in half and make half recipes at a time- but it is so good, and so consistent, and just so good. I am gluten insensitive - not celiac and have no wheat allergy- and have no reaction to or issue with this flour. It is silky and not like some of the other gluten free flours I work with as a home baker who cooks just for my family, and took me a little to get used to but I love it for the things I have used it for.

I’m glad I tried this quality product after a Tik Tok recommendation. First baked a loaf of bread and the texture and taste was great. I will try a few more recipes and update the review but so far I’m impressed and glad to find a GF product that tastes and feels like “real” bread!

Nice product! Expensive, but it actually makes delicious Gluten Free rolls even though I’m not Gluten Free. The family didn’t even know they were not made with wheat flour.

After 6 plus years of being gluten free, I found a flour rhat givves my yeast dough a good crumb!

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.

The pizza I made with this flour was not only great gluten free pizza, put just great pizza.

First of all, I'd like to caution you to immediately place each bag into a gallon ziplock bag add soon as it arrives. I accidently knocked one unopened bag off my counter and the bag exploded (it split open from the side). I almost cried :( Too expensive to let that happen again.Now for the actual review. I was able to make 2 bread Artisan style loaves out of one bag; with only yeast, water and olive oil. The process was easy and I found a simple GF bread tutorial on YouTube that yeilded great results with minimal effort. Tutorial used same flour (where I first heard of it from).The price tag was a bit painful, but as a rare treat it was worth it. Especially since it's been so long since I've eaten anything similar to sourdough/artisan bread. It came out so spongy not crumbly, soft on the outside and crispy on the outside. Baked it in a preheated dutch oven. Would buy again and am reccommending to my friends. I have celiac disease and it didn't make me sick. But those that are more cautious should know that although it's FDA approved "gluten free" it is still made from "gluten free wheat starch".

Glutton free Bread/pizza/muffins