Caputo gluten free flour makes it easy to bake gluten free breads and pizzas at home, without compromising on texture. This flour is a blend of rice and potato starches as well as rice and soy flour.

This blend is obtained from all natural ingredients which are naturally gluten free, giving this product the highest standard of quality you can possibly have for all your gluten-free food preparations.This recipe is designed for someone who wants to make good, crusty loaves of white bread from start to finish in one day. Mix the dough first thing in the morning, shape it into two loaves about five hours later, and then bake in the late afternoon in time for dinner. It's also a good first recipe to try from this book to help you get familiar with my dough handling techniques, which are the same for all the recipes in this book. Here you get the taste-good benefits of a medium-length fermentation, resulting in a versatile, delicious bread that's great as a dinner bread and also works well for sandwiches and toast. Ingredients This non-wheat flour has the perfect balance of starch and has similar functional properties to wheat flour. This makes it a very versatile flour and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more. Available for your convenience in 1kg bags. Cuor di cereali This non-wheat flour has the perfect balance of starch and has similar functional properties to wheat flour, making it very versatile and ideal for making pizza, biscuits, cakes, muffins, pancakes and much more. Thanks to the Caputo's Method which consists in selecting and mixing only the best wheat, following a slow grinding process, they can obtain supreme quality flours by preserving the starch, the organoleptic properties and most of all the authenticity of the flavour. To make the perfect pasta that just melts in your mouth, Pasta & Gnocchi flour is the best to use. This top quality flour will produce a light and consistent dough that will give you an extraordinary results. Also, great to use for making pastries. Caputo Manitoba Oro (STRONG FLOUR)

Fold: This dough needs two folds. Apply the first fold about 10 minutes after mixing: With a moistened hand, reach underneath the dough and grab about one-quarter of it. Gently stretch this section of dough and fold it over the top to the other side of the dough. Repeat three or four times, then invert the dough so seams are face down. You have just completed the first fold. Make the second fold during the Made with a special selection of seeds and grains including sunflower, rye, flaxseed, barley, sesame. The world's best flour! Caputo selects the best wheat and then blends to produce the perfect ‘00’ flour to suit every cooking and baking need. Caputo flour is 100% soft white wheat flour that is obtained from using a slow milling process. This slow milling process leaves the flour in its purest form, unbleached, treated with no chemicals and preserves the original quality of the wheat, taste and aroma. Most recently, we've started to import the best French Flour available from Foricher. Providing flour for a wide range of applications, Foricher's T65 Baguette Flour, T45 Croissant & Brioche French Patisserie Flour, T150 Wholemeal Bread Flour and T130 French Rye Flour cover all of your french baking needs. Shape: Dust a proofing basket with flour. Shape the dough into a medium-tight ball by stretching a quarter of the ball over itself and repeating three more times. Place the ball seam side down in its proofing basket.Is a multipurpose flour, which make it a versatile flour that works beautifully for making pasta, pizza dough and pancakes! For those extra special breads, pastries and pizzas. Caputo Classica Since 1924, the traditions of producing the highest quality flour have passed from father to son making Caputo flour the most superior on the market. And guess what? Their world famous flour is now available gluten free!