Mulino Caputo Fioreglut Gluten-Free Flour 1kg

Product Information

Contains: Gluten free wheat starch (meets the FDA requirements for Gluten Free products), dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar, flavoring. Now the most popular brand of ‘00’ flour in Italy and America, Caputo is now run by Carmine's grandsons Eugenio and Carmine and grand nephew Antimo who have maintained long-standing relationships with wheat suppliers around the world as well as the reputation of the company for 89 years of excellence. Even though this flour is gaining in popularity, it tends to cause a stir amongst the celiac and gluten-free community. If you are severely allergic to any top allergens or other foods Caputo processes, contact them to ask your questions. Cove Street brings a new twist on takeaway food – with a focus on fresh local seafood, served street style.

This makes it a very versatile flour and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more.Ingredients: gluten free wheat starch*, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar gum, flavouring. Being gluten intolerant does not mean giving up the taste and pleasure of a good pizza or fragrant bread. If handled properly and validated, gluten-free wheat starch is considered safe to consume on a gluten-free diet, even for those with celiac disease. Produced in Naples and Modena, Caputo Fiore Glut flour is carefully crafted to help produce the finest quality products.

I did try a hand mixer to combine the ingredients for the pizza dough, but it didn’t improve the texture. Tools: Soft spatula, large mixing bowl, spoon, sifter/whisk, unbleached parchment paper, pizza stone or baking sheet, a bread machine or bread pan. Baked goods with Caputo’s flour mix expand in your stomach once it finds moisture, so I felt full and satisfied with one piece of bread, an open-faced toasted sandwich or a slice of pizza.Actually better than some normal ones (assuming you're Italian and know the difference between a pizza and a proper pizza lol =D ). Transfer the dough to a flour-dusted piece of unbleached parchment paper, and shape the dough with your hands (grease with olive oil or dust with flour if necessary) into one large 10-inch to 12-inch crust. The mixture and baked products obtained with processing without gluten contamination are suitable for consumption by people with celiac disease - gluten intolerance and who must follow a strictly gluten-free diet. If using a BBQ or pizza oven, the temperature will be much hotter, so the total time will be much less.