Antico Molino Napoli Antimo Caputo Pizza Flour, Gluten Free, 2.2 Pound (Pack of 4)

I have been using caputo gluten free flour for over a year and I use it with my gluten free sourdough starter to make bread and pizza dough. Best pizza and bread flour I’ve baked with. The results are consistent and I’ve had several compliments on the taste.

When I was in Italy, I thought ... hey, I'm trying the GF pizza here. I want to see what it tastes like. So, I ordered "senza gluten" pizza @ a place in Rome. Pizza came and I panic after I take my first bite. "OMG! They served me real bread! THIS TASTES WAY TOO GOOD!" Well, the restaraunt assured me that, indeed, I was served a GF pizza. Ok ; I trusted them & ate the rest of my food. Lo and behold I didn't get sick ; I'm eating a bready pizza that tastes good and I'm not getting sick!!! All of the subsequent pizzas I had were made of this SAME FLOUR --- INCLUDING IN NAPLES! Wow, I was in heaven - having a GF pizza that tastes like a real pizza. I thought - why can't I have this same experience in the USA? Why do all the pizza places in the USA make GF pizzas with such terrible & disgusting cardboard or dessicated hardtack crusts??!?! Just this past year - I found out that the flour that is used to make GF pizzas in Italy was ... Antimo Caputo Fioreglut! THIS FLOUR! Ok. I went all out. I bought a backyard pizza oven. I bought this flour. I bought some killer Olive Oil and the best imported Italian diced tomatoes I could find. I wanted to repeat the experience of having a GF pizza that tastes like a pizza. Well. The pic with my review speaks for itself. Real crust. Chewy. Bready. Soft on the inside, crispy on the outside. I used the recipe that Antimo Caputo puts on the bag to make my GF pizza - and it came out holy ... flawless. I am never eating another GF pizza in a US restaraunt again. Unless the place uses THIS flour - their pizza is terrible. I don't care which half-baked hipster kitchen makes their "best GF crust" or whatever they want to claim - if it isn't made with Caputo Fioreglut - it is NOT good. This is the absolute best GF Pizza flour in the world. Period. End of conversation. This is the only flour out there that makes a REAL pizza crust that is GF. BUY THIS. COOK IT. EAT IT. ENJOY A REAL PIZZA THAT IS GF. Everything else sucks. Tip I've got for this - the dough can be sticky + you need flour to prepare the pizza for baking. I keep a bag of Bob's Red Mill (or some cheaper more accessible) flour to use for dusting my peel & the dough while working it into a pizza shape. I don't waste my Caputo flour during final prep of the pizza before cooking. Be sure to also slide the pizza around a bit while preparing it so it doesn't stick to the peel. ( Assuming you're using a peel & pizza oven. ) Last off - you can halve or quarter the recipe + it comes out just fine. Enjoy this stuff.

This is by far the best, and I have used many, gluten free flour for making almost anything that requires flour. So easy to work with. Not a twinge of an allergic reaction (celiac) to any food item made with this flour.

This is THE BEST gluten free flour! It's really good quality and everything I've made with it has been amazing! I wouldn't recommend any other as highly

This made the BEST gluten free pizza dough that even gluten eaters love. It made a delicious crust with a wonderful chew that had air bubbles. It was not flat or dense like other GF crusts. This would make a wonderful focaccia bread too. I was even able to make some stuffed-crust pizza with it. In the past I’ve used Cup 4 Cup flour, which is also excellent, but this was even better. (I did not use the recipe on the label, but maybe I’ll try that next time. I used my tried and true GF pizza recipe that adds psyllium and almond flour.) My daughter has celiac and I’m always trying to make breads that are just as good (or almost) as regular bread. If your in that same boat, you definitely want this in your pantry.

Great flour for specific things as it’s super mild tasting. Which isn’t atypical for true italian sandwich breads. Especially good for bread dough for kids who like plain white bread. And if you know italian dough it’s best for true italian style pizza crust (chewy crunchy neutral flavor), definitely focaccia, and probably pastas and gnocchi. For a loaf of bread, it was soft inside and has the funky rice/starch crunch on edges and outside, but tastes too bland for me as a bread. I’ll save it for pizza n focaccia for sure!

I made better rolls with this than I ever have with regular flour. Like, better than Texas Roadhouse rolls. Yeah I said it. I went there. Better than Texas Roadhouse. Words I never thought I would say after I had to give up gluten due to health reasons. It's expensive as crap but definitely worth it.

Love that I can eat bread again with this flour, I am a sensitive Celiac but not allergic to wheat. Made multiple artisan loaves, the on line video helps:).