It's a gluten-free baking Mix for professional quality pizza and other baked goods from Molino caputo! Just as caputo masterfully blends wheat to make the worlds best pizza flour, they know have done so with this gluten-free mix. It is made from a combination of products which are naturally free of gluten. Available in 1 kilo or 5 kilo sizes. Ingredients: Gluten Free Wheat starch, dextrose, cornstarch, buckwheat, rice starch, vegetable fibers, guar gum. May contain traces of milk. Recipe (from the bag): recipe for basic gluten-free pizza Dough 1 kg fioreglut (bag) 800 g water 8-9 g yeast 20 g extra virgin olive oil 25 g salt
From the manufacturer Antimo Caputo Gluten Free Flour Discover Caputo Gluten-Free Flour, crafted from high-quality, naturally gluten-free ingredients. Renowned for its superior texture, it mimics traditional wheat flour, ensuring light and fluffy baked goods. Ideal for breads, pastries, pizza dough, and pasta, it suits individuals with celiac disease, gluten sensitivity, or those seeking a healthier lifestyle. Perfect for professional bakers, home cooks, and families, Caputo ensures everyone can enjoy delicious, gluten-free baking. Simple Gluten-Free Pizza Crust Method Dissolve 1 tsp sugar in 1 cup warm water (110°F), add 2 ¼ tsp yeast, and let sit until frothy (5-10 mins). In a large bowl, mix 2 ½ cups Caputo Gluten-Free Flour and 1 tsp salt. Add yeast mixture and 1 tbsp olive oil to flour mix; stir until combined. Knead dough for 5 mins, place in oiled bowl, cover, and let rise for 1 hour. Preheat oven to 475°F. Roll out dough, add toppings, and bake for 10-15 mins until golden. Slice and enjoy! Ingredients 2 ½ cups Caputo Gluten-Free Flour 1 packet (2 ¼ tsp) active dry yeast 1 tsp sugar 1 cup warm water (110°F) 1 tbsp olive oil 1 tsp salt Homemade 4-ingredient Gluten Free Pasta Method On a clean surface, mound 2 cups of Caputo Gluten-Free Flour and make a well in the center. Crack 3 large eggs into the well, add 1 tbsp olive oil and 1 tsp salt. Using a fork, gently beat the eggs, incorporating the flour until a dough forms. Knead for 5-7 minutes until smooth, adding more flour if needed. Wrap in plastic wrap and rest for 30 minutes. Roll out and cut into desired shapes. Cook in boiling salted water for 2-4 minutes until al dente. Drain and serve with your favorite sauce. Ingredients 2 cups Caputo Gluten-Free Flour 3 large eggs 1 tbsp olive oil 1 tsp salt How it's made We carefully select the best wheat varieties from around the world. Every variety undergoes rigorous analyses, so that the production complies with the highest standards of quality and safety. Per the ancient art of milling, we grind our wheat slowly which allows us to produce high-quality flours that preserve the proteins, starches, authenticity of the wheat’s natural flavor. Through our slow grinding process and our knowledge of how to select the different varieties of wheat, we offer natural products to the market that don’t contain any additives and only contain 1 ingredient: wheat. We perform daily tests on gluten quality, protein quality, water absorption %, dough resistance, dough extensibility, range of granulation size, dogh stregth, sugar content, enzyme concentration, and taste.
