FREE SHIPPING ON ORDERS OF $150 AND UP (on selected items)


Language

Cart 0

Sorry, looks like we don't have enough of this product.

Pair with
Subtotal Free
View cart
Shipping, taxes, and discount codes are calculated at checkout

Farine Caputo Fioreglut sans gluten pour pizza, pain et gâteaux - Lapizzashop

Caputo Fioreglut Gluten Free Flour

The gluten free flour that finally makes a pizza you want to finish.

Regular price $20.99
Shipping calculated at checkout.
Format
1 kg

Shipping calculated by weight (max. 20 kg per order).

30-Day Satisfaction Guarantee



Caputo Fioreglut Gluten Free Flour

$20.99
Description

Fioreglut is Caputo's gluten free flour, developed in Naples over years of testing. A blend of gluten free wheat starch, dextrose, corn starch, buckwheat flour, rice starch, vegetable fibres and guar gum.

What that gives you on the plate: a dough that stretches, a crust that lifts, and a texture that lands genuinely close to a wheat pizza. Not a compromise, not a consolation.

Christiana, co-owner of Thepizzashop, went through a lot of them before settling here. Nothing else came close.

It wants about 4 hours of fermentation and works for bread and pastry too. Available in 1 kg and 5 kg, with an 18 month shelf life, so a bag keeps well between pizza nights.

Specifications
  • Type: gluten free flour
  • Format: 1 kg (2.2 lb) or 5 kg (11 lb)
  • Protein: 1%
  • Fermentation: about 4 hours
  • Shelf life: 18 months
  • Composition: gluten free wheat starch, dextrose, corn starch, buckwheat flour, rice starch, vegetable fibres, guar gum
  • Uses: pizza, bread, pastry

The 1 kg bag makes about 6 twelve inch pizzas, the 5 kg bag about 30.

How to work with it

Where to start

  • Hydration of 75 to 80%, it takes on far more water than a wheat flour
  • About 4 hours of fermentation at room temperature, no need to stretch it
  • Dough balls of 250 to 280 g for a twelve inch pizza

What changes without gluten

  • The dough gets mixed, not kneaded
  • Spread it by hand, from the centre outward, it will not stretch under its own weight like wheat dough

Our own recipe, tested and written out step by step, is right here.

FAQ

Is it really gluten free?

Yes. The wheat starch is processed to remove the gluten, and Caputo labels the product gluten free. That process is what lets it behave so much like a wheat flour.

Why is the dough so sticky?

That is expected. Without gluten the structure comes from starches and fibres, which hold far more water. Use parchment and damp hands rather than adding more flour.

Does it need a long ferment?

No, about 4 hours is enough. With no gluten to develop, extra time adds nothing and eventually weakens the dough.

Another question?

We're here to help! Call us at 1-888-606-7499 or email us at info@lapizzashop.ca

FREE DELIVERY ON ORDERS OF $150 AND UP

1 YEAR WARRANTY

Our recipes

pizza style new york

New York-style pizza

From Naples to New York... the iconic journey of pizza When Italians began to immigrate to America between 1880 and 1920 to escape famine and poverty in southern Italy, they...

Read more
Slide image

Pizza Tools

Everything you need to master every step of preparing your pizza dough.

Une personne retire un plat fumant du Gozney Arc Lite avec une pelle perforée, four posé sur support noir

pizza ovens

High-performance ovens to achieve cooking worthy of a real pizzeria.