Impressive Gluten-Free Bread & Pizza Crust
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- Опубликовано: 6 сен 2024
- Caputo Gluten Free Flour (Fioreglut Flour) is gaining popularity, which is why it has been on my list to try and review. My hesitation was the hefty price and one of the ingredients: wheat starch. The results one can expect when baking loaves of bread and pizza crusts with the Italian gluten-free flour blend are impressive! #glutenfreebread #glutenfreepizza #caputo
👉 Blog Post With Bread and Pizza Crust Recipe & Instructions:
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Intro 0:01
Bread Recipe 0:17
Flour Ingredients 0:33
Health Disclaimer: 0:50
Bread Ready? 1:07
Cooling Bread 1:24
Slicing Bread 1:37
Troubleshooting Bread 2:00
Flour Texture 2:37
Recipe Ingredients 2:49
Hemp Milk 3:04
Dough Texture 3:14
Flour Quantity Details 3:31
Preparing Pizza Dough 3:47
Shaping Pizza Dough 4:44
Baking Temperatures 5:21
Pre-Baking Pizza 5:43
Add Toppings 6:00
Pizza Ready? 6:12
Product Review 6:24
More Experiments 7:12
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Recipes & Instructions: www.freshisreal.com/caputo-gluten-free-flour-review-recipes/
I made this recipe today in my bread machine. It’s super yummy! Tip once your dough has risen spray the top with a little olive oil. Mine turned out nice and golden Thank you for sharing this recipe ❤
That's awesome! Great tip! Thank you for sharing! Did you use regular dairy milk or plant-based milk?
@@FreshisReal I used 1% dairy
@@veroniquecagle4296Awesome! Thanks for sharing, as it could help others!
Thanks for posting but I see in the disclaimer section this is something I would not chance. I do enjoy your videos and have tried your recipes with success.
You inspired me to start baking sourdough bread thanks to your great videos it was so easy to make my gluten-free sourdough starter. I won’t be using this flour though, sadly I do have celiac disease along with wheat, corn/maize and soy intolerance. Thank you for your great videos and I look forward to the next one.
Thank you for your comment! Let me know if you ever have questions about my recipes. I understand that this GF flour (Caputo) is not for everyone. It was interesting to experiment with it. I probably won't be using it again. I prefer heartier loaves of gluten-free bread ;)
Would love to see a sourdough option with this flour in a bread machine? ; )
That sounds like a great project for the fall. I will report back once I've had a chance to try it ;)
Great experiment. My gosh the flour is expensive! In Melbourne I can buy it for $12 a kilo. Have a look in italian import stores, I'm sure its cheaper there.
It was fun to try baking with it, as I was curious to see what the fuss was all about. But I'm not sure if I'll buy it again. If I'm ever in an Italian food store, I will look to see if they carry it and how much they sell it for. Wow, $12 is much more reasonable!
No, I would not chance it, since my daughter and I both have Celiac. It looks like a beautiful loaf though.
I also prefer to make my own flour blend using GF flours that I can trust.
I have coeliac disease and use this flour and never had a problem. Unless you have a separate wheat allergy this is absolutely fine for coeliacs.
The gluten is removed which is what we celiacs have a problem with
Oo looks good! A question, if I want to replace dry yeast with my GF sourdough starter, what’s your suggestion for how much starter is good and how to adjust other ingredients
Hi! I would add between 1/2 to 1 cup of GF starter and tweak the liquids a bit if necessary. Add enough water/plant milk to achieve the right dough consistency. I would also plan to bake it in a bread pan for the first try as I’m guessing the loaf will be better at a higher hydration so most likely a batter-like consistency. And use a GF starter that’s prepared with brown rice or sorghum flour (or another single GF flour). With GF sourdough, the dough will likely need to rise for longer (2-5 hours).
@@FreshisReal thanks for the quick response, will try it out and see how it goes
Feels like an ad?
Nope. Not an ad. I bought the product with my own money, and it was expensive! I am sharing my experience to help you decide if this product might be right for you. It includes way too much starch in my opinion but some people like that.
@@FreshisReal thanks for the response! This video was a weird experience for me because with the title & thumbnail one gets very excited, but then learning that it's still a "wheat based product" is somewhat of a shock. For us, it's not just the gluten; the roundup/glyphosate/dwarf-wheat/etc are all factors that put this ingredient and derivatives in question in terms of their effects on the system.
@@togume It took me a long while to decide whether I should try it. In the Ottawa, Ontario, Canada Celiac Facebook group, more and more people are trying it, so I decided to purchase a bag to try it for myself. Many prefer not to. If you're familiar with my usual recipes, I usually don't bake with store-bought GF flour mixes but wanted to test this one to experiment. I'm sorry if it caused confusion. It is not safe for anyone who is allergic or intolerant to wheat. As for whether or not it is safe for individuals with celiac disease or other health conditions who must avoid gluten, it is up to you (with the help of a medical professional) to determine if you should or should not consume it. I completely agree that there are many factors when choosing safe and healthy ingredients to bake with. Gluten-free, grain-free organic ingredients are often best to create nutritious recipes.