This gluten free flour mix is a proprietary blend of rice and potato starches, rice and soy flour, sugar, thickeners and dietary fiber. These all-natural ingredients are also naturally gluten free, and the combination was carefully crafted to produce the finest quality breads and pizza crusts. Caputo Fiore Glut is an all-natural combination of rice, potato and soy flours and starches. Naturally Gluten Free. Created specifically for gluten-free breads and pizza crusts.
Gluten Free Pan Pizza Recipe
- 1 Kg Flour - 2.2Lbs (100%)
- 950 g Water - 33.5oz (95%)
- 10 g Yeast fresh - 0.3oz (1%)
- 25 g Salt - 0.9oz (2.5%)
- 20 g Olive oil - 0.7oz ( 2%)
- Place water (cold 50F) in mixer bowl and melt the yeast
- Add the flour
- Mix on low speed until the flour is incorporated, stop the mixer and push down mix on sides of bowl with a rubber spatula and continue to mix on low speed
- Slowly add the salt
- Add the oil and mix for another 4-5 min until batch is smooth with no lumps
- Transfer mix to a covered container and store in cooler for 24h.
- After 24h remove the dough from the cooler and portion out (desire sizinto a well oiled baking pan
- Cover and let rise on a rack on the top of the oven (115F) for about 3-4h.
- Carefully uncover and bake at 550 for 4 minutes
- Remove from pan and cool. Once cooled, dough sheet can be wrapped and stored.
When ready to use:
- Place par baked sheet into well oiled pan and apply cheese making sure to cover all corners and sides.
- Add sauce and desire toppings
- Bake at 550 for 5-8 min
Ingredients: Rice starch, corn starch, potato starch, soy flour, sugar, guar gum, xanthum gum.
- flour taste
This make the best GF pizza! Light airy crust. Tastes like the GF pizza we ate in Rome. Just take time to do your conversions from metric correctly with liquids and dry.
After eating gritty tasteless GF bread and pizzas, this flour taste like the real thing. I made pizza and bread and both delicious!
Impressed with the performance of this flour.
So far we only used it to make homemade pizza and it came out great. The crust was just like it came from a pizza place. I did the flour to get the correct consistency of pizza dough, and rolled it out to fit the pizza stone. Poked some holes in the dough with a fork (don't poke all the way through) and cooked in the oven until desired color on bottom, then added pizza sauce and cheese and it came out great! Another hit from Italian Food Online Store. I can't wait to use the flour in other ways, as stated.
This flour is a game changer for gf people. I learned about it at a nyc pizzeria. Worth the trip to nyc alone. I can now have pizza and focaccia again. I will never use another flour.