Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta

I made GF pizza decades ago, and it was a brick. I recently bought the Ninja Woodifire pizza oven, started watching some videos, and sought ought good ingredients. This flour, the right cheese, the right tomatoes for sauce. I cut the recipe in 1/4 using 200g flour, kneaded in my mini bread machine, and I let the dough rise in the fridge for 18 hrs. I heated up my new Ninja for the first time, the dough was shockingly easy to work with once it had risen. It wasn’t too sticky. I was way impressed! I will use the same 200g next time but make 3-4 small pizza vs the 1 2 inch and 1 smaller. My dough should’ve been much thinner. The crust was excellent, but my center dough would’ve been perfection a little more stretched. BTW, the Ninja goes a bit over 700 and cooks pizza in 3 minutes. It tasted like real pizza!

This makes an amazing gluten free pizza crust! It is nice and chewy and comes close, even on par with regular crust.

Best GF bread yet! Looks, tastes and smells like there’s gluten in this bread. It fills your home with such an amazing aroma I haven’t experienced since diagnosed with celiac. I’m in love 😍

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.

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!

Made amazing gluten free bread

The pizza dough is so good that the whole family ate my GF pizza

La migliore di questa categoria senza glutine, provate molte ma questa è semplice sia da preparare che buonissima di gusto. Io non sono celiaco ma gestisco la mia intolleranza alimentare al grano duro con questa farina. Un pochino cara, ma la qualità di paga e non credo abbia concorrenza.... Vi consiglio un lievito di pasta madre di riso.

Best gluten free flour.

This flour makes an amazing pizza crust. It is really expensive, as most gluten free things are. The dough feels and tastes like "real" wheat based bread/Pizza.

Really good flour for pizza and focaccia breads. Doesn’t taste like other gluten free flours and rises really well. Use more yeast, baking powder and or baking soda to really make it rise and look like real bread

Seit einiger Zeit muss ich auch auf Gluten verzichten. Da ich früher schon das "normale" Weizenmehl von Caputo zum Pizzabacken verwendet habe und immer begeistert war, habe ich auch jetzt auf die Marke vertraut und wurde nicht enttäuscht. Ich habe gestern meine Freundin, die Gluten verträgt, eingeladen als Testerin. Wir waren beide der Meinung, dass sie total lecker war und es keinen Unterschied zu einer normalen Pizza gibt. Auch der Teig ist so schön glatt und lässt sich prima verarbeiten. Aber bitte nur mit den Händen, nicht mit der Teigrolle. Der Preis ist schon ziemlich hoch aber aus einem Kilo bekommt man gut 5 große runde Pizzen (inkl. Mehl für die Arbeitsfläche) So gesehen sind das geschätzt 2 Euro pro Pizza und das ist es mir echt wert.