Antico Molino Napoli Antimo Caputo Pizza Flour, Gluten Free, 2.2 Pound (Pack of 4)
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Availability:
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Arrives
Sunday, Oct 26
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Size: 2.2 Pound (Pack of 4)
Features
- PROFESSIONAL FLOUR: This 100% all natural flour is a culinary essential, perfect for long fermentation baking. Originating in Italy, our family company is dedicated to the gold standard of Neapolitan pizza flour established since 1924. Now for those who pursue a high performance flour without the Gluten, Caputo has created Caputo Gluten Free Flour!
- FOUR BAG VALUE PACK - This item includes 4 packs of Gluten Free Flour that are 2.2 LB each. Total 8.8 LBS.
- MADE IN ITALY: This product is crafted by the masters of Naples using only pure, top quality starches and gluten free flour, blended precisely for superior performance. Fioreglut is created specifically for gluten free breads and pizza crusts. This gluten free flour mix is a proprietary blend of rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber.
- A DIVERSE INGREDIENT: Our all-natural ingredients are also naturally gluten free, and the combination has been carefully crafted to produce the finest quality gourmet breads and pizza crusts. Use in your mix for delicious gluten free baking!
- PERFECT TEXTURE: Our flour blend is imported straight from Naples, Italy, baking soft, flavorful crust for authentic neapolitan pizzas with a soft, tender bottom and bubbles in its cornicione
Brand: Antimo Caputo
Item Weight: 8.8 Pounds
Allergen Information: Gluten Free
Specialty: All Natural,Gluten Free
Package Weight: 4.12 Kilograms
Is Discontinued By Manufacturer : No
Package Dimensions : 12.99 x 12.76 x 4.92 inches; 8.8 Pounds
Manufacturer : Antimo Caputo
Frequently asked questions
If you place your order now, the estimated arrival date for this product is:
Sunday, Oct 26
This item is non-returnable:
Non-returnable due to Food safety reasons
View our full returns policy here.
Non-returnable due to Food safety reasons
View our full returns policy here.
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Top Amazon Reviews
Size: 35.2 Ounce (Pack of 2)
The media could not be loaded. It smells like real bread, it looks like real bread, it feels like real bread and it TASTES like real bread. (Full recipe I came up with at the bottom of the review) This celiac who has baked since I was a kid, I have died and gone to heaven. For 3.5 years since my diagnosis I have been trying to find a flour blend that best mimics wheat bread. I have gotten close for warm bread often relying on eggs and gums, but as soon as they cool no more. They are generally more dense, with a gummy or sponge like texture and either small holes or giant gummy ones, and they don't bend easily with out breaking. To top it off their 'doughs' are more like thick batters due to the hydration needs. I have also learned a massive amount of baking science vs my late grandmothers feel and taste methods she taught me, lol. Caputo's Foire Glut (Gluten Free) flour has changed EVERYTHING. I first made Pizza because that is one of the only recipes/videos you can find in English. I was stunned to see, while soft, it made a dough you can actually handle! Not only that but you can knock it down and rise again (doesn't go well for most GF flours). I was SO happy with that result that I started googling it in Italian to find some more recipes with Google translate. I found a few different bread recipes and gave it ago. I was seriously so excited my poor kids were confused. I snacked on the loaf non-stop, it had been 3.5 years since I had snackable bread. Even my husband who practically lives on gluten was shocked and said it tasted like wheat filled artisan breads! I brought a sample to a friend who is a Baker and she was shocked when she saw it, it was in a ziplock bag and she said that crumb, texture, and spring/softness all looked like what bread! The best part? TWO and THREE days later it was STILL soft and flexible and tasty. This is NOT the norm for gluten free breads. Notes about baking with it: It rises wonderfully and can be knocked down a bit and allowed to raise again. That being said it does NOT raise much when baking, so make sure to let it rise to almost the size want. While it can be worked and shaped as a dough it is very hydrated and will expand out if not confined to a pan. Cost... I won't lie, it is imported and not cheap.. For price comparison of some of the most common US GF flours run .19-.38 and ounce when bought 3lbs + at a time. The 11lb bags of Caputo Foire Glut run about .33-.36 an ounce on Amazon. While there are cheaper options, none compare when bread making. A note for those with a wheat allergy:(histamine reaction to wheat, like peanuts) it is not safe. Italy's celiac certification on foods has FAR stricter requirements then the US. They have also recognized Celaic long (did you know they have some of the highest % of celiacs in the world out side of Ireland/Scotland) before the US and like other parts of Europe have found ways to process wheat starch (and test it to verify) so that it is completely gluten free, and it is nothing like 'gluten removed' beer which is NOT actually gluten free/celiac safe. The ingredients: Gluten Free Wheat Starch, Dextrose Starch, Cornstarch, Buckwheat, Rice Starch, Vegetable Fibres, Guar Gum & Flavouring. The smaller bags list psyllium husk specifically as the 'vegetable fibre'. RECIPE (please do NOT copy and paste this, just share the link to this review). You do need to weigh ingredients, it makes a huge difference in consistency and is extremely important. You can get a digital kitchen scale for around $12. 500g Caputo Fioreglut 400g warm water (105°f ish) 10g Honey 10g GF activated dry yeast 15g EV olive oil 5g salt Add yeast and honey to your warm water and set aside to start proofing. 10 minutes later in a stand mixer with dough hook add flour & salt. (You can hand mix/knead as well) Slowly add in liquid and then turn up to 5/med speed for 8 minutes. Add the oil slowly and turn back on for 2 more minutes. It will not look like a traditional dough ball at this point. With oiled hands remove from the bowl and shape into a ball. Put in a bowl and cover with a towel and allow it to rise in a warm area for at least an hour (temperature affects this). With again lightly oiled hands, now shape or transfer it to it's final baking dish. Cover it towel and allow to rise until it has doubled in size or reached the size of the final bread you are aiming for. Preheat the oven to 450°f and bake for 35 minutes. Use a thermometer to check the temperature. For bread we aim for 190-200°F to know it is done. This time is for an artisan loaf which is thinner and will cook faster because it is cooked on a sheet. Loaves cooked in loaf pans will take longer to bake.
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Reviewed in the United States on October 20, 2020 by Kymy Kymy
Size: 35.2 Ounce (Pack of 1)
I'm a home baker and I have a child with Celiac. Tried so many types of gluten free flours. This is just incredible. Easy to work with, taste just like normal dough. We just can't believe it's gluten free. My kid asked multiple times if I'm sure it's gluten free. I add a bit more water to the regular gluten recipes. The dough has to be a bit sticky before the first rise. After that, it's super easy to work with.
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Reviewed in the United States on November 25, 2024 by KZ
Size: 35.2 Ounce (Pack of 1)
I like to try different gluten free products because it is so hard to get a gluten free pizza at restaurants that dont taste that good. This crust was easy to make and had lift. I like my crust thin so I had to really push and pull the stretchy dough. If i did not do that the crust came out thick. It was crispy and delicious regardless. This would make a great focaccia bread.
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Reviewed in the United States on November 1, 2024 by U'liana E. de Shannon
Size: 2.2 Pound (Pack of 4)
This flour makes the best gluten free pizza out there. Please keep in mind that while it’s gluten free it does have wheat starch. Celiac safe but not safe for wheat allergies.
Reviewed in the United States on November 2, 2024 by Amazon Customer
Size: 35.2 Ounce (Pack of 1)
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
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Reviewed in the United States on January 5, 2024 by marlon brando
Size: 35.2 Ounce (Pack of 1)
This flour is the best for bread, focaccia and pizza!!! My GF husband and daughter are so glad I found it!
Reviewed in the United States on December 5, 2024 by marti
Size: 35.2 Ounce (Pack of 1)
Just follow your bread recipe. Fantastic. Rise is very well. 10 G of yeast 500 G of flour 15 G of honey warm water salt. Very simple to make
Reviewed in the United States on November 19, 2024 by Nelson Trias Nelson Trias
Size: 35.2 Ounce (Pack of 1)
This is finally the perfect gluten free flower for a perfect foccasia bread!
Reviewed in the United States on December 6, 2024 by Lily