My Favorite Recipes With Caputo Fioreglut Gluten-Free Flour

What is Caputo Fioreglut?

Caputo Fioreglut is a gluten-free flour blend made with top-quality selected gluten-free ingredients. It is perfect for gluten-free yeast breads such as pizza, bread and focaccia.

This special gluten-free flour is made with all natural ingredients and imported from a company in Italy, Mulino Caputo, which is known for their high quality Italian flour.

Even though this flour is gaining in popularity, it tends to cause a stir amongst the celiac and gluten-free community. Those who have tried it, seem to love it and are blown away by the results compared to different flours they've tried. Others won't even go near it due to one certain ingredient it contains.

Ingredients in Caputo Fioreglut

The ingredients in Caputo Fioreglut are as follows:

• Gluten-Free Wheat Starch
• Dextrose
• Maize Starch
• Buckwheat Flour
• Rice Starch
• Psyllium Seed Fibre
• Thickener: Guar
• Flavoring

You may have noticed that "red flag" ingredient, gluten-free wheat starch. That ingredient is sure to send a lot of people for the hills, but the company states this product is specifically formulated for people with gluten intolerance. It is approved safe for use by the Italian Ministry of Health (the green symbol on the front of the bag) and allowed to be labeled gluten-free by the FDA.

When contacted for more information, Mulino Caputo shared with me that Fioreglut is tested at every batch for gluten residues with a certified lab and the result average is less than 5 ppm gluten.

Even still, you might be wondering, how can this be?

What is Gluten-Free Wheat Starch?

Gluten-free wheat starch is just what the name implies, it is the white, powdery starch portion of the wheat plant, akin to corn starch or potato starch.

You can read more about it in this article all about gluten-free wheat starch. In short, wheat starch is soluble in water. You can remove wheat starch from flour by making a simple dough and washing it to dissolve the starch it in water. Gluten on the other hand is not soluble in water, so it is left behind in the process. The starchy water can then be dried, leaving behind only the starch. The starch can then be used as a thickener or to improve texture of baked goods.

If handled properly and validated, gluten-free wheat starch is considered safe to consume on a gluten-free diet, even for those with celiac disease. The resulting product can also be labeled gluten-free so long as it meets the FDA requirements for gluten, which is <20ppm.

While many people still are not comfortable with this product, gluten-free wheat starch is becoming ever more popular. It is now found in several grocery store items in the U.S., like these gluten-free croissants and this gluten-free frozen pizza.

**All this to say it should be noted that gluten-free wheat starch is not safe for someone with a wheat allergy.**

How to Get the Best Results From This Flour

Many of these recipes are yeast breads and in order to get the best results, here are a few tips and helpful equipment you might need in your gluten-free kitchen:

• Use the proper yeast. A lot of the recipes here on Wheat by the Wayside call for instant yeast. This is because it is easier to work with and can be mixed right into the dough without dissolving it first. Also, many of the recipes don't require a second rise because the structure of gluten-free breads just can't handle being punched down and risen again, so instant yeast works perfectly for this application.
• Use a stand mixer. A kitchenmaid stand mixer, or another type of heavy duty mixer, is so helpful for these breads. Proper mixing before you allow the dough to rise is really important. While it can be done by hand, if you plan to make a lot of these doughs, a stand mixer is a worthwhile investment.
• Use the flat paddle. Speaking of stand mixers, when it comes to gluten-free dough, you can ditch the dough hook. Always use the flat paddle attachment. This is because our doughs are more wet and and batter-like than a traditional bread dough.
• Check the internal temperature. Sometimes it's hard to tell when a bread is fully baked in the center. You can alleviate this concern by checking the internal temperature with a digital instant read thermometer. The target temperature for most baked goods is 205°F.
• Get some parchment paper. A piece of parchment paper is your best friend in the gluten-free kitchen. Parchment helps us get our pizzas in the oven and also helps roll up cinnamon rolls.

Pizza Recipes

If you're still on the hunt for gluten-free pizza crusts that actually taste like pizza, look no further than these wonderful recipes! From classic thin crust to thick and fluffy, there's a pizza for everyone!

Savory Bread Recipes

This flour makes the finest quality breads and dinner rolls that are unbelievably soft and fluffy! The perfect addition to your dinner menu! And now you don't have to miss out on your favorite bagels or English muffins for breakfast! Perfect with a slather of cream cheese or to make a breakfast sandwich!

Sourdough Bread Recipes

I've started to create some gluten-free sourdough bread recipes with this flour as well! So far I've made a crusty artisan-style loaf and a sandwich loaf.

Sweet Bread Recipes

Finally, you can have soft and fluffy cinnamon rolls that remind you of the gluten-filled ones you miss so much! Try the traditional version with cream cheese frosting or a prune-filled sticky bun! Hot-cross buns with Fioreglut are perfect for Easter.

Pasta Recipes

Caputo Fioreglut can also be used to make fresh pasta. The dough is soft, pliable, and easy to work with! You won't even believe this pasta is gluten-free!

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More Delicious Gluten-Free Recipes You'll Love

If you love these Caputo Fioreglut recipes, I have a feeling you'll like these recipes, too! Enjoy!