Caputo Gluten Free Flour (1kg) - Italian Produce - Alternative to Wheat Flour

I have given this flour 5 stars, because it is a fabulous gluten free flour, however, I cannot tolerate the wheat in it, so it is no good for me. I was really excited to see a gluten free bread flour, and had to purchase to try it. The bread that it made was fabulous, lovely and bright white, soft, crusty on the outside, rose well (something you forget when you can no longer bake "normal" bread), smelt lovely whilst baking, and I couldn't wait to try it once baked. However, BIG HOWEVER, what this flour did, was cement the fact that I actually cannot eat wheat. I am not just gluten intolerant, it is also the wheat. After having just a couple of slices of this lovely bread, I was violently ill, and it took me about 2 weeks all told, to get over it, and even now, 3 weeks later, I am still suffering mild symptoms. So, I cannot tolerate this flour at all. So, whilst it is fabulous for those who are gluten free and can tolerate wheat, it is a definite no-no for those who are also wheat intolerant. If you are GF but do not know if you can eat wheat, I would go steady with your first taste. I am gutted, it is back to the drawing board for me, in my quest for a good quality gluten free, non wheat, bread flour. Also, it is not great for keeping. Next day it is quite a bit heavier, and after that it becomes a brick. So, you will either need to use it straight away, or freeze it. On a positive note, my partner, who is not in the slightest bit gluten intolerant, loved the bread, which is unusual as he normally reels at my gluten free bakes. He thought it was a great bread, and had I been ok with it, it would have absolutely been a staple in our house.

I had tried many times to make an acceptable gluten free pizza. All my attempts had ended up being thrown against the barn wall as they fell apart, too sticky or had poor flavour. Often they suffered from all of these. However, my journey ended whern I bought the Caputo gluten free flour. I use a two day fermentation, use a small roller rather than a stretch technique and I make a small 'glue' by heating a small amount of the flour with water until it thickens then mix this into the flour, yeast, salt water mixture. I always par-bake the gluten free bases and then brush olive oil around the exposed crust when giving final bake. The concensus is that they are as good as gluten-curious pizza, and you could only taste the difference if they are eaten together. My search has ended and I keep 10Kg of the Caputo gluten free flour in the freezer. Sure it is expensive, but at least 100% of it is enjoyed and none of it decorates the outbuildings.

I just follow normal non-GF recipes with this flour and they turn out incredible. Absolutely amazing. It's expensive but worth it, I'll be buying this in bulk!

Have just received this flour and have made a spiced loaf in bread maker, it turned out well and did,nt have the gritty taste of my usual flour. Pity it,s so expensive but would buy again.It has a fine cornflour appearance and needs refreshed the next day after baking.I am celiac but have had no effects after eating this flour.

Great flour, made an excellent gluten free foccaci and tasted great! However its not wheat free, only gluten free - was useful for me as the people i was baking for were wheat free.

Bought this to make gluten free pizza for a friend that's intolerant and she was very happy! I followed the recipe on the packet and also watched the Caputo YouTube video and it worked really well in my Ooni pizza oven. I don't think you'd get the same result in a normal oven but at 450 degrees C it puffed up and got the leopard spotting in about 2 minutes. Taste wise it was very good and almost indistinguishable from the regular Caputo 'OO' but the technique is completely different as you can't stretch it at all. The gluten guzzlers endorsed it as a really good pizza, in fairness the gluten ones were slightly better in taste and texture but it was really closer than we expected and it was much better than any other gluten free pizza she'd eaten in a restaurant (including pizza express). It's expensive but the results are so good that I'll not hunt around for anything cheaper as it's just the one friend that needs it. One bag makes 3 x 12" bases, maybe 4 if you make them a bit skinny

This is hands down the best gluten-free flour I have ever used. The texture and results are amazing, especially for pizza or bread. Unfortunately, the price remains very high, which is frustrating for someone with coeliac disease who relies on it as a staple. However, if you are looking for the best possible quality, this is it.

Be careful with this flour, my last bag only contained 750 g, I used 500 g for recipe then went to use rest in identical bread recipe and was only 250g left! Next time I will weigh the bag prior to use and advise others to do same as it’s good four but not cheap.