Caputo Gluten Free Flour (1kg) - Italian Produce - Alternative to Wheat Flour

This is hands down the best gluten-free flour I have ever used. The texture and results are amazing, especially for pizza or bread. Unfortunately, the price remains very high, which is frustrating for someone with coeliac disease who relies on it as a staple. However, if you are looking for the best possible quality, this is it.

I have given this flour 5 stars, because it is a fabulous gluten free flour, however, I cannot tolerate the wheat in it, so it is no good for me. I was really excited to see a gluten free bread flour, and had to purchase to try it. The bread that it made was fabulous, lovely and bright white, soft, crusty on the outside, rose well (something you forget when you can no longer bake "normal" bread), smelt lovely whilst baking, and I couldn't wait to try it once baked. However, BIG HOWEVER, what this flour did, was cement the fact that I actually cannot eat wheat. I am not just gluten intolerant, it is also the wheat. After having just a couple of slices of this lovely bread, I was violently ill, and it took me about 2 weeks all told, to get over it, and even now, 3 weeks later, I am still suffering mild symptoms. So, I cannot tolerate this flour at all. So, whilst it is fabulous for those who are gluten free and can tolerate wheat, it is a definite no-no for those who are also wheat intolerant. If you are GF but do not know if you can eat wheat, I would go steady with your first taste. I am gutted, it is back to the drawing board for me, in my quest for a good quality gluten free, non wheat, bread flour. Also, it is not great for keeping. Next day it is quite a bit heavier, and after that it becomes a brick. So, you will either need to use it straight away, or freeze it. On a positive note, my partner, who is not in the slightest bit gluten intolerant, loved the bread, which is unusual as he normally reels at my gluten free bakes. He thought it was a great bread, and had I been ok with it, it would have absolutely been a staple in our house.

Great flour to mix with other non gluten flours to make a less expensive loaf. reat on its own though. Arrived on time and good quality.

Have just received this flour and have made a spiced loaf in bread maker, it turned out well and did,nt have the gritty taste of my usual flour. Pity it,s so expensive but would buy again.It has a fine cornflour appearance and needs refreshed the next day after baking.I am celiac but have had no effects after eating this flour.

Purchased in order to make pizza for a friend who is gluten free. I only use caputo flour for my pizzas because it’s the best and have been getting amazing results with caputo and an electric pizza oven and so friends were interested to come and try, only one is gluten free. This flour is not like regular flour, it feels like cornflour to the touch and is somewhat more sticky to work with and oddly will not stretch. It does however rise as well as regular pizza flour when left to ferment. The tricky part is mixing and stretching. The water to flour ratio is a little different and you sort of just have to eyeball it whilst mixing so it resembles neither wallpaper paste nor plasticine, but something in between. Shaping is also a weird one as you have to use lots of semolina on your board/surface just sort of push it into place with your fingers at which point it looks like it’s going to be awful. The magic happens when it’s cooking though because (as unlikely as it seems), the results come out very similar and frankly just as nice as a normal pizza, with less puff but still a decent light and airy crust with that great same pizza dough texture which I expected to be missing from this. I made one to test and enjoyed it way more than I thought, and my friend who usually has a small appetite enjoyed her pizza so much that she ate the entire thing. I wish this wasn’t so expensive as I’m pretty sure I might convert to it myself and that’s high praise indeed as I am really into my pizza making. Be prepared to adapt your methods a little and you’ll crack out some excellent pizza with this.

We made a pizza, the first one was homemade gluten free. Everyone liked it and it was very delicious. The dough was a little sticky but we added more flour and it didn't stick anymore.

I’m not going to give this a bad review because Caputo makes the best flour in the World - BUT - just to draw your attention to the fact that it is not suitable for wheat intolerance. Buckwheat is fine - the problem is the Codex Wheat Starch that’s added. This is fine for Gluten Intolerance but NOT for wheat intolerance. I’m going to attempt to copy their blend of flours but leave out or substitute the wheat starch. (This is added to give dough elasticity I believe.) Dear Caputo - after years of enjoying your amazing flours - I’ve annoyingly found out I’m both wheat and gluten intolerant! Please please please make me a good pizza flour - my family is from Naples and life without good pizza is like life without air!!!!

Even as someone who is only gluten-intolerant, I had a very painful reaction to this. Don't get me wrong, it makes for a great dough, an awesome deep pan pizza crust, and tastes great, so I'm very disappointed I reacted to it. It does say it includes 'deglutenated wheat starch,' which I felt dubious about, but thought I'd give it a try, trusting the Gluten Free label. It is definitely NOT gluten-free. The results of eating it were horrendous bloating and gut pain all night. I have not had a reaction this bad in a long time. So if you have any doubts, don't risk it.