Caputo has been the mill of Naples since 1924, and the bag says it proudly: la farina dei professionisti, the professionals' flour. With Fioreglut Pizza e Pane the mill also makes a gluten-free version, specifically formulated for people intolerant to gluten.

Why this blend

Eating gluten-free doesn't have to mean giving up pizza or bread. This blend combines gluten-free wheat starch with maize and rice starch, buckwheat flour and psyllium fibre: the fibre and the guar give the dough structure. Ideal for savoury bakes such as pizza, bread and focaccia.

How I use it

• Pizza as on the bag: 1000 g Fioreglut, 850 g water, 15 g dry yeast, 35 g extra virgin olive oil and 35 g salt.
• Knead and rest: mix for 5 minutes, add the oil, mix 2 more minutes, then rest for 30 minutes in the fridge.
• Dough balls: divide into 250 to 280 g balls and let them rise in the fridge for 3 to 24 hours.
• Bake: in a very hot oven; the recipe on the bag gives 370 °C for 2 to 3 minutes.

The recipe is a guideline from Caputo. Do not eat raw. Note: contains gluten-free wheat starch, so not suitable for people with a wheat allergy.

Good to know

• Type — gluten-free flour blend, semi-finished product for baking
• Gluten-free — yes, specifically formulated for people intolerant to gluten
• Note — do not eat raw
• Contents — 1 kg
• Brand — Caputo

Ingredients

gluten-free wheat starch, maize starch, dextrose, buckwheat flour, psyllium seed fibre, rice starch, thickener: guar, flavouring.

Allergens: contains gluten-free wheat starch. May contain nuts (almonds) and mustard.

Nutrition per 100 g