Mulino Caputo Fioreglut Gluten-Free Flour 1kg

This product has been a game changer. I'm coeliac and struggled making a decent loaf of bread until I found this flour. It's expensive but dear me, the results were incredibly delicious 😋. I made so many gluten free pizzas that tasted just like what we call real pizza nobody knew the difference! Gluten free dough balls were so good I've never bought them again. Home made wraps are made in less than 10 minutes that are just fantastic with a curry. This is a staple in my cupboard now

Best gf flour for a close to real pizza base without gluten. Does produce a silky dough that traps bubbles and gives a great rise in a pellet powered pizza oven. 250g of flour, 8 g salt - add 5g dried yeast in 200g luke warm water with 7.5g olive oil mixed for 10 mins in a standmixer produces perfect base that will rise within the hour , can then be rolled on floured greaseproof paper and left to rise again before transfer to a paddle and oven when covered in topping. Might seem expensive but worth every penny if you are gf - I’ll happily eat it and it’s my wife that is gf, not me

This is by far the best gluten-free flour I’ve ever used for breadmaking. Not cheap (what GF is?) but it surpasses anything else. If you - or the coeliac in your life - like pizza, look up the Detroit pizza recipe & be ready for brownie points!

Ive added a bit too much water so dough was stickier than it should, looked mess, and a bit lost shape in the dutch oven as i only have a big pot…despite all of my clumsiness bread turned out perfect. I am not gluten free and can tell that it tastes exactly as usual gluten bread!! My gluten free partner is impressed/very touched-after 10 years of becoming gluten intolerant he ate perfect slice of bread -or half of bread xD(just with the butter) farina perfetta 🇮🇹

Very Good

Photos of pizza uncooked and cooked and one for the wrongun who wanted ham n pineapple! This flour makes exceptionally good pizza. So good that my wheat eating family adore pizza made with Caputo gluten free flour which means only one set of pizza making equipment is used for everyone. I had gluten free pizza in Italy donkeys years ago and it was so good I had to ask three times if it was definitely gluten free. It was and apparently the secret was ‘deglutenised wheat flour’ I came back to Blighty and searched like BillyO for some but had no joy. Now I’ve tried this flour for pizza I’m thinking this was it!! For a good simple recipe the Ooni gluten free pizza recipe is a real winner. It works exceptionally well in my Ninja pizza oven too! If I can ever stop making pizza I’ll be trying this out for a horseradish cobbler and some baking too. If it’s possible to amend this review I’ll report back. My only complaint is it’s crazy expensive for a bag of flour, which puts it more into the ‘treat’ category than the everyday use category. Heyho.

Best gluten-free flour for pizza I have ever tried!

Have used this flour for a while now! Great GF alternative.

Hands down the best gluten free flour I've tried. I had all but given up gluten free bread making before discovering Caputo fiorglut. This flour works with regular bread recipes without altering makes perfect bread, pizza crust, pancakes, tortillas and anything else I've tried. I was concluded about the gluten free wheat, but has caused 0 issues for my gluten intolerant husband.

La meilleure farine sans gluten pour les pizzas

بعدني لم اجربها

Die Konsistenz des Mehls ist zunächst sehr gewöhnungsbedürftig. Beim Verarbeiten erinnert es eher an Speisestärke als an klassisches Pizzamehl, was anfangs definitiv ungewohnt ist. Wer hier zum ersten Mal damit arbeitet, sollte sich davon aber nicht abschrecken lassen. Denn das Resultat ist absolut überzeugend: Der Teig lässt sich hervorragend backen und das Endergebnis kommt einer neapolitanischen Pizza erstaunlich nahe – außen schön gebacken, innen locker und geschmacklich sehr gelungen. Für ein glutenfreies Mehl ist das wirklich beeindruckend. Ein großer Vorteil ist, dass sich damit nun für alle Gäste Pizza zubereiten lässt, unabhängig von Glutenunverträglichkeiten. Niemand muss verzichten, und es gibt keinen geschmacklichen Kompromiss – genau das war mir wichtig. Der Preis ist auf den ersten Blick hoch für Mehl. Berücksichtigt man jedoch den aufwendigen Herstellungsprozess und die Tatsache, dass man es nicht täglich, sondern gezielt einsetzt, relativiert sich das schnell. Aus meiner Sicht ist der Preis absolut gerechtfertigt. Fazit: Ungewohnte Verarbeitung, aber ein herausragendes Ergebnis. Wer glutenfreie Pizza auf hohem Niveau backen möchte, liegt hier genau richtig – klare Empfehlung.

Excellent flour for pizza and ciabatta rolls