What is Reddit's opinion of Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta?

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We were in San Diego. Sorry LA peeps!

Pizza was at Buona Forchetta

Pasta was at Mimmos in Little Italy.

The mix I’m trying this weekend is:

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glt_fabc_ESREEEJYM63GE27X3JQX

I saw someone post their pizza made with Caputos GF flour and it looked so good I had to try it. It’s the first actually good GF pizza crust I’ve tried. Bought on Amazon and I used the recipe from the bag.

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://smile.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glc_fabc_Cd7bGb5QG44X5?_encoding=UTF8&psc=1

This is pretty normal. It is possible to separate the protein of wheat (the gluten) from the starch (wheat starch) and have a product that contains wheat but no gluten. I know it is kind of uncomfortable, but it is possible to remove enough of the gluten from the starch to land on a wheat flour that satisfies the requirements to be considered gluten free. I have some in my kitchen. It tastes very good.

Ya, I'm extremely surprised by the results. I've made dozens of GF pizza for my wife. Nothing even close to this good. It usually comes out like cardboard. I'd eat this. Here's what I did:
- 250g warm water
- 300g GF flour (specifically Caputo GF pizza flour, link/notes below)
- 25g active dry yeast

https://www.amazon.com/dp/B00FXH8QFQ

Recipe for the gluten-free dough:

• 500g Antimo Caputo Gluten Free flour. This is important because people swear it’s the best gf flour for pizza
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them. Or you could wrap each individual dough ball in plastic wrap and let sit in refrigerator for 48-72 hours and then make the pizzas.

I also brush the crusts with olive oil before putting them in the oven, helps with the color

I found an incredible recipe for the crust:

• 500g Antimo Caputo Gluten Free flour. This is important because people swear it’s the best
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them.

Enjoy!

Buffalo chicken, prosciutto and fig with balsamic glaze and arugula, and French onion soup inspired pizzas

I found an incredible recipe for the crust:

• 500g Antimo Caputo Gluten Free flour this is important because people swear it’s the best
• 400g water
• 17g salt
• 15g olive oil
• 10g instant yeast

1. Add flour and salt, mix to combine.
2. Add yeast to water (make sure water is at 110°F) and mix.
3. Add olive oil to yeast and water.
4. Add liquid to dry ingredients.
5. Mix on medium in a stand mixer with dough hook for 10 minutes.
6. Form dough ball. Kneed dough on clean surface with extra flour laid down. Use olive oil on hands to prevent sticking.
7. Rest in oiled bowl for 2 hours.
8. Divide into three pieces, then make pizza from them.

Turned out absolutely fantastic!

No egg in the dough! Just the Caputo Fioreglut 00 pizza flour, water, yeast, salt and olive oil.

Here’s the dough:

Caputo Fioreglut (1kg) - Italian Gluten Free Flour - Ideal for Bread, Sweets and Neapolitan Pizza Crusts https://www.amazon.ca/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_glt_i_02E6HMCJWWHF937J0Z5F?_encoding=UTF8&psc=1

The best I’ve found (and it’s so good I’ve stopped hunting for something better) is Caputo Fioreglut flour. You can get it on Amazon, and it’s a bit pricey but completely worth it. Makes a chewy-on-the-inside but crunchy-on-the-outside crust—truly, you’d never know it’s gluten free. (https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_api_fabc_qjsVFbX6AFBF6)

Italy makes a GF pizza flour that produces results like this. It's available on Amazon and probably elsewhere: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ/ref=sr_1_3?keywords=gluten+free+pizza+flour&qid=1567799323&s=gateway&sr=8-3

We use this brand of flour for pizza dough.

https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_apa_fabc_7A56FbCPKQ1BX?_encoding=UTF8&psc=1

As for recipe, we use

https://ooni.com/blogs/recipes/gluten-free-pizza-dough

So, most grains have two main parts: a protein and a starch. Most of the starches don't really have a name; they're just called "corn starch," "wheat starch," etc. The protein in wheat is called "gluten," the protein in corn is called "zein," and I'm not sure what some of the others are called.

When you grind up wheat to make flour (or corn to make corn flour), you're just taking the whole grain -- both the starch and the protein -- and grinding it up. However, it is possible to separate the starch and protein. My partner is gluten intolerant but we buy wheat starch and they don't have any problems with it. Someone who is allergic to wheat, though, wouldn't be able to eat wheat starch. Fun fact: gluten and zein are sometimes used as adhesives in industrial applications.

It is common to use the word "gluten" to mean "the protein in wheat" (as I did earlier), but that's not quite accurate from a medical standpoint. Gluten forms in wheat as the combination of a couple of proteins (prolamin and glutelin, from what I understand), and those proteins are also present in other grains like barley, rye, and sometimes oats. They're usually in lower quantities but they can still trigger a reaction in people with celiac. As a result, wheat is not the only grain that can cause a food to contain gluten.

Anyway, gluten molecules are very "sticky" and they get tangled up with each other very easily. When you add water to wheat flour and let it hydrate, you lubricate those molecules and let them start to interact with each other. When you knead dough, you're forcing the molecules to tangle more and more and this tangling forms a network of protein that makes the dough stretchy and tear-resistant. When people talk about gluten "forming," this is usually what they mean. However, this process is a physical one, not a chemical one. The same chemicals are getting into your body whether you knead the dough or not.

I post this in every pizza thread when I can but this changes your pizza life

For pizza and bread its caputo

I make ricotta gnocchi fairly regularly, using:

https://www.amazon.ca/Antico-Molino-Caputo-FioreGlut-Gluten/dp/B00FXH8QFQ

Turns out great!

Made in Italy. https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

It fives you the chewy puffy crust. My 7 year old diabetic/celiac loves it.

Ya, I'm extremely surprised by the results. I've made dozens of GF pizza for my wife. Nothing even close to this good. It usually comes out like cardboard. I'd eat this every day. Here's what I did:

• 250g warm water
• 300g GF flour (specifically Caputo GF pizza flour, link/notes below)
• 25g active dry yeast
• 5g honey
• 10g salt
• 12.5g oil

I like to do a no knead method, so I mixed this all up in a bowl with a rubber spatula the day before, covered with plastic wrap and left it alone for about 24 hours at room temp. At the end it was a bubbly mess and twice the size of my other doughs (I made 12 pizzas this weekend with four different doughs to compare, lol). The dough is hard to work with. Oil up your hands, pick it up and try to get it into a ball shape, and then press it into a circle on a piece of parchment. No stretching. Trim the parchment around the edge right up to the dough so it doesn't light on fire. Keep a small tab at the front. After this goes on the oven I can pull the parchment off after 60 seconds since the dough is cooked enough to separate.

As previously mentioned I also cook for the first few minutes with the oven off. Quick fired pizzas are delicious but a bit too floppy for my liking.

Here's the flour: https://www.amazon.com/dp/B00FXH8QFQ

I should warn you it smells a bit strange... I guess I just wasn't expecting it. After working with it a bit, I've come to the conclusion it smells like toasted flour? maybe? It actually adds to the flavor of the pizza and isn't noticeable when it's done. I should also warn you that it's made from wheat, but has had the gluten removed somehow... probably why it works well. I didn't know that up front and it was surprising. Didn't bother me or the wife.

The recipe was based off of Vito Iacopelli's youtube video on it. He had a whole different process if you want to check that out, and I don't think he used the same flour.

If you want to make pizza this stuff is magic https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

i was worried about this too but it has not been an issue!

i feel like framing it as an exciting thing to try new brands, kinds of grains, restaurants recipes, etc. has helped

i also love to cook and bake and that's really helpful because i'm used to making my own food, which means you'll get safer + better quality than in a store or restaurant.

having a totally gf kitchen reduced stress because i don't have to read labels or think about it if i want to grab a snack—it's all okay. initially i had to replace my wooden spoons, rolling pins, and scratched nonsticks. that was the sad part but now i have new stuff and it's fine. honestly i stopped spending much time reading labels at the grocery store after a few weeks. i buy whole foods like produce, milk, yogurt, eggs, etc or things which are obviously marked "gluten-free".

How Can It Be Gluten-Free, Vitacost, Find Me Gluten Free, Jovial, GF Oreos, and Glutino pretzels have been really clutch

if you buy this flour and make this recipe, you will have a delicious bread that truly tastes + feels like regular gluten bread.

No problem! I couldn't find a good picture of a pizza I've made, but here is a bread loaf where you can see the "toasted" top really well

https://ibb.co/dpg2LCN https://ibb.co/34K916f https://ibb.co/d6xyg9T

And here is the flour: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ/ref=sxts_rp_s_a2_0?crid=2QGYEVVUIM73Y&cv_ct_cx=antimo+caputo+gluten+free+pizza+flour&keywords=antimo+caputo+gluten+free+pizza+flour&pd_rd_i=B00FXH8QFQ&pd_rd...

It's expensive and has a bit of a learning curve as it's not going to necessarily be a 1:1 substitute for other flours in GF recipes. But once you get then hang of it, you can make great bread and pizza!

Gluten free flour for the breading and the gravy. This brand is amazing:

Antimo Caputo Gluten Free Natural Multi Purpose Flour https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_apanp_XpyeZnLDl2AwG

My daughters have Celiac. We use this recipe:

https://ooni.com/blogs/recipes/gluten-free-pizza-dough

And this dough (same as called for in above recipe)

Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta https://smile.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_apan_glt_fabc_DQPSY6YP90GG4NZJTA1J

This flour https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_apa_glt_fabc_B0M128WKK30R5XWH2JTZ?_encoding=UTF8&psc=1

Using Ooni recipe https://ooni.com/blogs/recipes/gluten-free-pizza-dough

Best GF option in our Celiac household's opinion.

This flour

https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_apa_glt_fabc_3YBC2MED7JXZZ33HPJCH?_encoding=UTF8&psc=1

Following Ooni's own recipe

https://ooni.com/blogs/recipes/gluten-free-pizza-dough

Both my girls are Celiac and this stuff is great.

This stuff makes the bestest dough in my opinion.

https://www.amazon.com/dp/B00FXH8QFQ/ref=cm_sw_r_cp_apa_glc_fabc_PSCET5AGDKGPY0EV6BJK?_encoding=UTF8&psc=1

https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ recipe came from this bag of flour

Thanks! I used this brand: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

The key is using this brand of GF flour: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

I just followed the recipe on the side of the bag and it was delicious!

I used the recipe on the bag of this flour: https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

I’d highly recommend checking it out if you have to eat gluten-free. Using that flour, it’s hard to tell that the bread/pizza is actually GF.

https://www.amazon.com/Antico-Caputo-Fiore-Glut-Gluten-Flour/dp/B00FXH8QFQ

I have come back after a long journey in the mountain...

Actually I completely forgot cause I don’t use reddit that much and don’t have notifications on. My bad.

We use Caputo GF flour and use the recipe from the YT link I added.

flour

pizza recipe