Antimo Caputo Gluten Free Pizza Flour 11 Lb Bulk | All-Natural Multi-Purpose Flour & Starch Blend

Experience Authentic Neapolitan-Style Gluten Free Baking

Antimo Caputo’s gluten free flour blend brings the essence of Neapolitan bakery tradition into your kitchen. This 100% natural mix is designed for long fermentation and reliable performance, helping you craft pizza, bread, and pasta without gluten. The bulk 11 lb package offers substantial value for frequent bakers while preserving the genuine Caputo quality you expect from a trusted Naples-born brand.

Made in Italy by Caputo’s master bakers, Fioreglut blends rice and potato starches with buckwheat, rice starch, dextrose, vegetable fibers, and guar gum to deliver a versatile, gluten-free dough base. The blend is crafted to be naturally gluten-free and easy to work with, even when you’re aiming for a soft crumb and a tender crust. The bag includes a simple gluten-free dough recipe to get you started, making it convenient for both new and experienced bakers.

Key benefits at a glance

• 100% natural gluten-free flour blend designed for pizza, bread, and pasta
• Made in Italy by Caputo’s Naples-based master bakers
• Proprietary mix of rice and potato starches with fiber and guar gum for structure
• Ideal for long fermentation baking, helping flavor and texture develop

What you can bake with Fioreglut

Use this bulk gluten-free flour to craft pizza crusts with a soft crumb and light bubbles, gluten-free breads with a steady interior, and pasta that holds shape after cooking. It’s also suitable for calzones and flatbreads, offering dependable dough handling across applications.

• Pizza crusts with a light, chewy bite and bubbly edges
• Gluten-free breads with a uniform crumb
• Pasta that maintains bite after boiling
• Calzones and flatbreads with reliable dough performance

Practical notes: the product is available in bulk packaging (11 lb) and there are also 1 kg and 5 kg sizing options. Ingredients include gluten-free wheat starch, dextrose, cornstarch, buckwheat, rice starch, vegetable fibers, and guar gum. May contain traces of milk. A basic gluten-free pizza dough recipe is printed on the bag: 800 g water, 8–9 g yeast, 20 g extra virgin olive oil, and 25 g salt per kilogram of mix.

Tips for best results

• Hydration and resting can help yield a soft, flavorful crust
• Long fermentation is compatible for deeper flavor development
• Follow the bag’s recipe as a starting point, then tailor hydration to your kitchen conditions