Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta (2 Pack)
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Antimo Caputo Gluten Free Pizza Flour 2.2lb - All Natural Multi Purpose Flour & Starch Blend for Baking Pizza, Bread, & Pasta (2 Pack)

4.6/5
Product ID: 172825710
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🌾All-natural blend
🍕Perfect for pizza
🇮🇹Italian heritage

Description

Bake the Future of Flavor! 🍞

  • GLUTEN FREE EXCELLENCE - Crafted for high-performance baking without gluten.
  • VERSATILE BAKING POWER - Ideal for pizza, bread, and pasta creations.
  • AUTHENTIC ITALIAN QUALITY - Imported from Naples, ensuring gourmet results.
  • LONG FERMENTATION FRIENDLY - Perfect for those who love artisanal baking.
  • FAMILY TRADITION SINCE 1924 - Trust in a brand with nearly a century of expertise.

Antimo Caputo Gluten Free Pizza Flour is a premium, all-natural flour blend designed for gluten-free baking. Each pack contains 2.2 lbs of a proprietary mix crafted in Naples, Italy, perfect for creating authentic Neapolitan pizzas, gourmet breads, and pasta. With a focus on quality and performance, this flour is ideal for long fermentation processes, ensuring a soft, flavorful crust every time.

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Reviews

4.6

All from verified purchases

K**E

Fantastic GF flour for pizza

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.

S**T

Superior gluten free pizza flour

We began using this as a crust for wood fired pizza. It is really the only product that produces a gluten free pizza that compares to a regular crust. There are a couple of YouTube videos that walk you through some of the fine points of use. Produces a crisp, chewy sturdy crust like you have been dreaming of.

R**M

100% celiac safe, but NOT wheat free.

This flour blend is soooo good! I am a gf sourdough baker and when I use this to feed my whole grain rice sourdough starter, it goes crazy and gives amazing oven spring. NOTE: this bend IS GLUTEN FREE, but contains a wheat starch. When using this blend, even in small amounts, you need to let people know it contains wheat. Those with wheat allergies used to be able to rely on a GF label to avoid wheat, but not any more. Leave it to the Italians to figure out how to remove gluten from wheat.

K**Y

Game changer for gluten free bread making!

The media could not be loaded. It smells like real bread, it looks like real bread, it feels like real bread and it TASTES like real bread. (Full recipe I came up with at the bottom of the review)This celiac who has baked since I was a kid, I have died and gone to heaven. For 3.5 years since my diagnosis I have been trying to find a flour blend that best mimics wheat bread.I have gotten close for warm bread often relying on eggs and gums, but as soon as they cool no more. They are generally more dense, with a gummy or sponge like texture and either small holes or giant gummy ones, and they don't bend easily with out breaking. To top it off their 'doughs' are more like thick batters due to the hydration needs. I have also learned a massive amount of baking science vs my late grandmothers feel and taste methods she taught me, lol.Caputo's Foire Glut (Gluten Free) flour has changed EVERYTHING.I first made Pizza because that is one of the only recipes/videos you can find in English. I was stunned to see, while soft, it made a dough you can actually handle! Not only that but you can knock it down and rise again (doesn't go well for most GF flours). I was SO happy with that result that I started googling it in Italian to find some more recipes with Google translate. I found a few different bread recipes and gave it ago.I was seriously so excited my poor kids were confused. I snacked on the loaf non-stop, it had been 3.5 years since I had snackable bread. Even my husband who practically lives on gluten was shocked and said it tasted like wheat filled artisan breads! I brought a sample to a friend who is a Baker and she was shocked when she saw it, it was in a ziplock bag and she said that crumb, texture, and spring/softness all looked like what bread!The best part? TWO and THREE days later it was STILL soft and flexible and tasty. This is NOT the norm for gluten free breads.Notes about baking with it:It rises wonderfully and can be knocked down a bit and allowed to raise again. That being said it does NOT raise much when baking, so make sure to let it rise to almost the size want.While it can be worked and shaped as a dough it is very hydrated and will expand out if not confined to a pan.Cost...I won't lie, it is imported and not cheap.. For price comparison of some of the most common US GF flours run .19-.38 and ounce when bought 3lbs + at a time. The 11lb bags of Caputo Foire Glut run about .33-.36 an ounce on Amazon. While there are cheaper options, none compare when bread making.A note for those with a wheat allergy:(histamine reaction to wheat, like peanuts) it is not safe.Italy's celiac certification on foods has FAR stricter requirements then the US. They have also recognized Celaic long (did you know they have some of the highest % of celiacs in the world out side of Ireland/Scotland) before the US and like other parts of Europe have found ways to process wheat starch (and test it to verify) so that it is completely gluten free, and it is nothing like 'gluten removed' beer which is NOT actually gluten free/celiac safe.The ingredients: Gluten Free Wheat Starch, Dextrose Starch, Cornstarch, Buckwheat, Rice Starch, Vegetable Fibres, Guar Gum & Flavouring.The smaller bags list psyllium husk specifically as the 'vegetable fibre'.RECIPE(please do NOT copy and paste this, just share the link to this review).You do need to weigh ingredients, it makes a huge difference in consistency and is extremely important. You can get a digital kitchen scale for around $12.500g Caputo Fioreglut400g warm water (105°f ish)10g Honey10g GF activated dry yeast15g EV olive oil5g saltAdd yeast and honey to your warm water and set aside to start proofing.10 minutes later in a stand mixer with dough hook add flour & salt. (You can hand mix/knead as well)Slowly add in liquid and then turn up to 5/med speed for 8 minutes.Add the oil slowly and turn back on for 2 more minutes. It will not look like a traditional dough ball at this point.With oiled hands remove from the bowl and shape into a ball.Put in a bowl and cover with a towel and allow it to rise in a warm area for at least an hour (temperature affects this).With again lightly oiled hands, now shape or transfer it to it's final baking dish. Cover it towel and allow to rise until it has doubled in size or reached the size of the final bread you are aiming for.Preheat the oven to 450°f and bake for 35 minutes. Use a thermometer to check the temperature. For bread we aim for 190-200°F to know it is done.This time is for an artisan loaf which is thinner and will cook faster because it is cooked on a sheet. Loaves cooked in loaf pans will take longer to bake.

C**C

Delicious and easy to use

Amazing. Makes excellent pizza and artisan breads. Nothing else in the current market compares to it. It has changed my life. Celiac prevents eating regular gluten flour, but this? Oh my. Amazing. Easy to use!!A shout out to Wegman’s in Cary , NC where I first discovered it.

S**.

Best of the best!

This gluten-free Italian flour is definitely on the pricey side, but the flavor and results are absolutely worth it. The rise is fantastic—light and airy every time—and the taste has that authentic, slightly nutty richness that really elevates my baked goods.I’ve used it for everything from bread to pizza dough, and each time the texture and flavor impress me. If you’re serious about gluten-free baking and want to splurge on quality, this flour won’t disappoint. The only reason I'm giving 4 stars is based off the price. Its an expensive treat!

R**Y

Best Gluten Free flour for baking!

This GF flour makes baked goods taste regular and not like cardboard! I can even make breakfast gravy with it! Hubby is happy.

R**I

Best gluten free pizza dough

Good quality. Good taste and texture.

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