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Antimo Caputo

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

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Availability: Only 10 left in stock, order soon!
Fulfilled by Amazon
Arrives Wednesday, Mar 5
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Size: 35.2 Ounce (Pack of 1)


Brand: Antimo Caputo


Item Weight: 1000 Grams


Allergen Information: Gluten Free


Specialty: All Natural,Gluten Free


Package Weight: 1.02 Kilograms


Is Discontinued By Manufacturer ‏ : ‎ No


Product Dimensions ‏ : ‎ 6 x 2 x 6 inches; 2.2 Pounds


Item model number ‏ : ‎ 017202


Manufacturer ‏ : ‎ Caputo


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If you place your order now, the estimated arrival date for this product is: Wednesday, Mar 5

This item is non-returnable:

Non-returnable due to Food safety reasons

View our full returns policy here.

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Top Amazon Reviews

    • A godsend
Size: 35.2 Ounce (Pack of 2)
Review Image by Leslie Sizer Leslie Sizer
Review Image by Leslie Sizer Leslie Sizer
Review Image by Leslie Sizer Leslie Sizer
The gluten free gods have delivered! We’ve been trying to perfect a gluten free focaccia for a while now to no avail—bobs 1:1, and a few other gf flours. One too flat, another like cornbread. But this flour made a perfectly spongy, risen focaccia! Never going back 😍. Just be aware there is wheat though it is certified gluten free. Can’t wait to experiment with other doughs! ... show more
Reviewed in the United States on January 13, 2025 by Leslie Sizer Leslie Sizer
    • Game changer for gluten free bread making!
Size: 35.2 Ounce (Pack of 2)
Review Image by Kymy Kymy
Review Image by Kymy Kymy
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 Fioreglut 400g warm water (105°f ish) 10g Honey 10g GF activated dry yeast 15g EV olive oil 5g salt Add 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. ... show more
Reviewed in the United States on October 20, 2020 by Kymy Kymy
    • Best Gluten-free flour!!
Size: 35.2 Ounce (Pack of 2)
Review Image by Amazon Customer Amazon Customer
The flour feels and looks like corn starch. However, once you blend it in your desired recipe instead of regular flour, the taste and feel is heavenly!!
Reviewed in the United States on January 18, 2025 by Amazon Customer Amazon Customer
    • The absolute best GF flour!
Size: 35.2 Ounce (Pack of 1)
Review Image by Taylor Taylor
Review Image by Taylor Taylor
Review Image by Taylor Taylor
Review Image by Taylor Taylor
Review Image by Taylor Taylor
Review Image by Taylor Taylor
I’ve been living the gluten free life for one year after being diagnosed with Celiac disease so I’ve been on a journey to figure out how to make a lot of things on my own. I’ve always been a big foodie so going gluten free was a huge adjustment at first. Then I found this flour!! This is the absolute best GF flour you will find for bread or pizza. I give it 5 stars on crunchiness, texture, and taste! I have made deep dish Detroit style pizza, regular thick crust pizza, bread that makes for great paninis, croutons, bosco sticks, and breadsticks. Every single thing I make with it turns out amazing. Gluten free food tends to be dry and super dense/spongey. This is not at all, whatsoever! Most gluten free foods I try I say are okay, good enough to get me by. This flour is something I would choose to use even if I could eat gluten again. We had my in laws over recently where we made homemade pizzas in our pizza oven using the Capitol GF Pizza Flour for the dough. They absolutely loved it and said they never make homemade pizza because they can never find a good crust, but they loved this even though it was gluten free. Some tips I have discovered when making my pizza with this flour are to brush the edges of the crust with butter before baking. Also, if you follow the instructions on the bag for pizza dough, you will make up 6 medium size pizza doughs. I like to wrap a few of them in cling wrap and freeze them. Then when I want pizza again, all I have to do it set it out in the morning and it is ready for supper. ... show more
Reviewed in the United States on March 25, 2024 by Taylor Taylor
    • Best crispy gluten free pizza ever!
Size: 35.2 Ounce (Pack of 1)
I saw videos on YouTube regarding this gluten free flour I had to try it myself. I’m beyond words this stuff is amazing my crust turned out crispy and delicious. I can’t wait to make other baked goodies with this I’m forever a buyer of this product!
Reviewed in the United States on January 14, 2025 by Chica256
    • Decent Flavor - One of the best GF flours out there
Size: 35.2 Ounce (Pack of 1)
We use the Caputo 00 for pizza and needed a GF flour for a relative with a gluten allergy. I hate to say it, but there are no really "good" Gluten Free flours on the market, but this is one of the better ones. Gluten is what makes wheat flour what it is, so removing it leaves a lot to be desired. Having used multiple GF flours over the years, this one is similar, but with slightly better working characteristics and better flavor. The consistency is very powdery, similar to confectioner's (powdered) sugar. It does not leaven very well with yeast alone and will need baking powder or baking soda (or both) to fully rise. We do use yeast in our recipe, mostly for flavor along with baking soda and it makes a huge difference in the overall taste of the pizza crust. The wet dough works well and isn't quite as crumbly as some others, but is sticky. Like all GF flours, it doesn't stretch well like regular flour dough and will tear easily - just the nature of all GF flour. It is pricey and given that it is only marginally better than some other GF flours that I have tried, I'll leave it to you to decide if the juice is worth the squeeze. **NOTE** This flour contains wheat starch so if you have a wheat allergy and not just a gluten allergy, this flour is NOT for you ... show more
Reviewed in the United States on January 5, 2024 by marlon brando

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