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

used to make bases for an Onni pizza oven - works very well and is tasty

A tasty base! We use this for our outside pizza oven that goes on top of a BBQ, not as great in the oven.

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

Purchased in order to make pizza for a friend who is gluten free. I only use caputo flour for my pizzas because it’s the best and have been getting amazing results with caputo and an electric pizza oven and so friends were interested to come and try, only one is gluten free. This flour is not like regular flour, it feels like cornflour to the touch and is somewhat more sticky to work with and oddly will not stretch. It does however rise as well as regular pizza flour when left to ferment. The tricky part is mixing and stretching. The water to flour ratio is a little different and you sort of just have to eyeball it whilst mixing so it resembles neither wallpaper paste nor plasticine, but something in between. Shaping is also a weird one as you have to use lots of semolina on your board/surface just sort of push it into place with your fingers at which point it looks like it’s going to be awful. The magic happens when it’s cooking though because (as unlikely as it seems), the results come out very similar and frankly just as nice as a normal pizza, with less puff but still a decent light and airy crust with that great same pizza dough texture which I expected to be missing from this. I made one to test and enjoyed it way more than I thought, and my friend who usually has a small appetite enjoyed her pizza so much that she ate the entire thing.I wish this wasn’t so expensive as I’m pretty sure I might convert to it myself and that’s high praise indeed as I am really into my pizza making. Be prepared to adapt your methods a little and you’ll crack out some excellent pizza with this.

Simply the best gluten free flour I have ever found. Please note it is gluten free but not wheat free. They use wheat flour that has had the gluten removed - an expensive process, hence the price. For general cooking I use Free or Asda's own (I am in the UK) but for really special recipes/meals I prefer this.

Pricey but worth it - the best bread and pizza base ever and nobody knew it was gluten free.

It is fine if you're gluton free. As someone who loves real flour this left something to be desired. But our guest who was gluton free loved it!

I decided to use this for the dough for my gf cinnamon rolls and omg it made the best cinnamon rolls ever. The flour didnt leave a weird taste, it didnt give a weird texture, you would never know it was gf! So so happy to have found this, literally life changing, i’m trying bread and pizza next!!!!