Antimo Caputo Gluten Free Pizza Flour – Antico Molino Napoli, 2 x 2.2 lb Pack

Authentic Neapolitan flavor, now gluten-free

Experience a gluten-free flour blend from Antico Molino Napoli, crafted for long fermentation and dependable performance. Antimo Caputo’s 100% natural mix relies on a careful balance of rice and potato starches, rice and soy flour, sugar, thickeners, and dietary fiber to recreate the texture and aroma pizza lovers expect. Imported from Naples, this flour carries a legacy of Italian baking tradition and a commitment to high-quality ingredients.

Fioreglut is created specifically for gluten-free breads and pizza crusts, helping you achieve a soft crumb and an inviting cornicione with every bake. While you taste the aroma of a classic Neapolitan bake, you’ll notice the dough’s handling is smooth and forgiving, even without gluten.

What makes this gluten-free blend special

• 100% natural ingredients with a rice and potato starch base for light, tender crumb
• Rice and soy flour support dough structure in gluten-free baking
• Sugar, thickeners, and dietary fiber contribute to softness and bite
• Imported from Naples, reflecting Caputo’s long-standing baking heritage

Ideal uses and baking notes

• Long fermentation friendly, excellent for flavor development and texture
• Produces a soft crust with a tender bottom and bubbly cornicione when baked hot
• Suitable for gluten-free pizzas, breads, and pastries with versatile toppings
• Best results come from thoughtful hydration and bake timing aligned to your recipe

From Italy to your kitchen, this gluten-free flour blend reflects Caputo’s Naples tradition and the brand’s careful sourcing. A six-week ocean transit and port-side handling are part of the journey that preserves quality from the mill to your oven.

Quality, packaging, and practical tips

The product comes as a pack of two 2.2 lb bags, designed for home cooks and small bakeries who value authentic flavor and dependable performance. Store in a cool, dry place and rotate stock to ensure freshness across batches. For best results, pair with high-heat baking methods and a preheated stone or steel to mimic a professional Neapolitan oven.

Practical tips for home bakers: start with a moderate hydration target, allow for a longer cold fermentation, and adjust water slightly based on your environment. With patience and the right bake setup, you can enjoy a gluten-free crust with aroma and color reminiscent of classic pizzas.