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

Awesome all around for Gluten Free - delicious pizza crust!!! Has almost a sourdough taste which is crazy-good. We also make gyros with this.

Great flavor and texture, new go to for bread flour.

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

Makes the best GF bread and pizza crust. Very pricey though

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.

Makes GREAT Gluten Free Pizza! Watch the videos on the net.

I became briefly obsessed with this flour and started making homemade pizza three times a week, sometimes on back-to-back days, which is how you know a product has become a lifestyle problem. It works really well and tastes great. I don’t have celiac, but I do have a definite gluten intolerance, so trying gluten-free pizza flour still felt like entering negotiations with my digestive system. Fortunately, I’ve felt reasonably good after eating this dough, which is impressive considering my usual response to pizza is “worth it, but at what cost?” I also tend to trust Italian products more from a quality standpoint. If anyone is going to make flour I emotionally overuse, I’m comfortable with it being Italy. It’s been a couple months since I last used it, but I know the time will come when I once again convince myself that too much homemade pizza is a reasonable dinner strategy.

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!

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.

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.

I’m not gluten free myself, but a lot of my friends are and I’ve been looking for a good flour to use for baked good for them in years. This is hands down the best I’ve found so far! I used the same amount of flour as I do with my regular loaves, no other changes, nothing else added and I had amazing results! It’s a little more dense than my regular breads, but it’s got a nice, soft texture, the crust came out beautiful and the taste is in between regular and rice flour, it’s really good. Absolutely lovely, I’ll be keeping this stocked in my pantry, I can’t wait to do more baking for people with this 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.