Caputo Flour Fioreglut - 5 Kg - Gluten Free

Product Information

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 Chef (red) all-rounder. A strong ‘00’ flour that has a very high protein level and is ideal for making pizza, specialty breads, pasta, cakes & pastries. Caputo Pasta Fresca e Gnocchi 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 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

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! Last but not least, Mulino Caputo does not use artificial enzymes and additives, therefore be assured their products are extremely natural. Cuor di cereali means ‘Heart of Cereals’. Heart of Cereals is a selection of cereals and seeds to be mixed. It is suggested to mix 10% to 30% of Cuor di Cereali to your favourite Caputo flour. Invert the proofed loaf onto a lightly floured countertop, keeping in mind that the top of the loaf will be the side that was facing down while it was rising -- the seam side. Use oven mitts to remove the preheated Dutch oven from the oven. Remove the lid. Carefully place the loaf in the hot Dutch oven seam side up. Use mitts to replace the lid, then put the Dutch oven in the oven. Maintain the temperature at 475 degrees. next hour (when you see the dough spread out in the tub, it's ready for the second fold). If need be, it's OK to fold later; just be sure to leave it alone for the last hour of rising.When the dough is triple its original volume, about 5 hours after mixing, it's ready to be divided. Based on three main values: authority, spontaneity and tradition, Mulino Caputo is a guarantee of extremely high standards of quality since three generations. Flour is an essential item for any kitchen or pantry. Its use for baking bread, cakes, creating beautiful italian pizzas and pasta or even adding to sauces or frying delicious pancakes, makes flour one of the most versatile ingredients you can have available. Caputo Fioreglut is a gluten free flour mix carefully crafted to produce the finest quality breads and pizza crusts for all those of you who want to cut out gluten without compromising on taste.

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 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 For making pizza dough - Caputo Pizzeria flour is more delicate and is ground finer, whereas Caputo Rinforzata flour is more coarse and is best used when making a large amount of dough and great for bread making. Both of these varieties are now available with a fresh new look and with the same premium quality flour. Caputo “00” Super Ingredients: Sunflower seeds, rye flour, flax seeds, barley flakes flour, hulled sesame seeds, malted barley flour, wheat flour type "0". Caputo PizzeriaDivide: Moderately flour a work surface about 2 feet wide. Flour your hands and sprinkle a bit of flour around the edges of the tub. Tip the tub slightly and gently work your floured free hand beneath the dough to loosen it from the bottom of the tub. Gently ease the dough out onto the work surface without pulling or tearing it. Bake: For the next step, please be careful not to let your hands, fingers or forearms touch the extremely hot Dutch oven. Sample schedule: Begin at 9:30 a.m., finish mixing at 10 a.m., shape into loaves at 3 p.m. and bake at 4:15 p.m. The bread will be out of the oven just after 5 p.m.