This flour actually filled a void in my heart.. for the love of pizza! After I was diagnosed with Celiac disease I was determined to recreate an amazing pizza...this dough does it!! 🍕🍕😍😍
I started using this flour for making gluten free pizzas a couple years ago, and like you said, it is virtually indistinguishable from wheat flour crusts. No, it isn't 100% the same, but you could give it a 95% the same in both looks and taste, just incredible stuff. I just follow their recipe percentages as on the bag and their marketing video, making ~300 gram dough balls, and cook it in a wood fired oven I built in my yard. What's incredible too, is you can "stretch" the dough out without it cracking when making the crust, as you showed on your video. I haven't gone so far as to toss it in the air, but it is a really easy crust to form. Anybody who has tried gluten free bread cooking would appreciate that none-cracking statement.
After watching this video and reading your comment, I'm definitely going to get myself a bag, I recently started making gf pizzas over the past few months, been using tescos GF bread flour, which has been turning out really well, but yeah the cracking of the dough is annoying. Thanks for the info.
I super appreciate your candidness. I'm rerouting my entire lifestyle for a newly diagnosed family member (celiac), so this is priceless. Thank you a ton! Subscribed.
I was watching food science show just a minute ago on making pizza crust and gluten-free and they said to add some baking soda and some almond flour and to help with like brown and also psyllium husks to help with the air pockets for the chewiness
you are the third channel to suggest this exact same gluten free flour, and they all say it is fantastic! As someone who almost lost their life to undiagnosed Celiac a few years ago, have missed good pizza and looking forward to trying it.
Do you use a regular oven to make pizza? I’m still trying to perfect it. Do you mind sharing what temperature and how much time you bake for? Thank you 🙏🏼
I just bought this flour to use this weekend for pizza.... then you showed up in my stream... good timing.. my sister had great results with the flour... here we go
@@chasethehorizonx If your Celiac its suppose to be safe with gluten removed . However I'm celiac and I'm extremely Allergic to Wheat so its not safe for me. Explains why I have seen Wheat starch etc in other GF products. I was so excited about tthis pizza dough until I saw the ingredients lol
I’m thrilled I found this flour a few months ago. The only decent Gf flour in my opinion. Also makes excellent pretzel rolls, cakes, and the only one for pie crusts!
@@watercolorsinbloom I just use my regular pie crust recipe and it works fine. One thing I do is substitute ice cold vodka vs. water or apple jack for apple pie as it evaporates faster and makes it flakier.
We use this dough with rapid rise yeast the same kind you use in bread making machines. Our dough doubled in size in about an hour. Broke in our Ooni pizza oven tonight. Yummy!
THANK YOU!!!! This has solved a major pain in the ass when trying to make a good GF 🍕. My misses loved it. You're a legend. Nothing else has come close 💥👍🏼🍕🍕🍕🍕🍕
Think I'll get myself a bag of that caputo flour. Seeing it used a lot in videos like these for GF pizza. I recently started making GF pizza, which I have been using tescos GF bread flour, I was quite nervous about using that specific GF flour as I found the normal gf plain flour to be terrible for baking. But my pizzas have been turning out really well with it, almost as good as normal wheat pizzas, but hell of a lot better than the pizzas I used to make years ago with normal wheat flour. If this caputo flour is any better, I'll definitely give it a shot, especially if it could improve on my pizzas.
I have a great recipe (and process) for using this flower. It's very difficult to work with, and requires some coaxing to get flavor out of it (I add spices/ingredients to the dough recipe). It also requires (IMO) that the crust be par-baked on parchment paper before toppings are added. Anyway, long story short...the final result is very, very good for gluten free.
Pizza is my favorite food! I have the same flour and tried pizza a little while back but it was hard. I left it in the oven for about 30 minutes as I was looking for a well done pie . I don’t remember the temp, I believe 350 or 375. The dough didn’t rise much and it was sticky. I added more flour to help the stickiness. I didn’t put yeast in water or use oil, so I will try that. I put yeast into the flour. I’m going to try again. Hoping it comes out better next time. How many pizzas does the flour make? Hope to hear from you, please🙏🏼😊 Also, I’m on your website. Your video says visit your website for the full recipe, but it isn’t clear to me. I see your video of you making the dough but you aren’t specific with how much you are using and how to make the yeast.
I made a pizza with this gluten free flour 2 nights ago. I opted to make one big square pizza, using 4 cups of this flour (13.5 oz. Water). Although I am not gluten free and not gluten sensitive per se, I do have high blood sugar. Something I failed to notice prior to purchasing this flour on Amazon, was that it has 25 carbs per 1/3 cup of this GF flour. Something to consider for anyone in the same boat as I am. Pizza turned out good, but had to cook it longer than the other video I was following indicated due to its size. Frankly, since the non gluten free flour also causes a carb spike after eating, if I had a choice, I would just continue using regular organic (gluten) flour, not gluten free. Just thought I would share my find as it may also be relevant for someone else.
Absolutely the best flour for GF pizza. Bought a very nice outdoor wood burning over and I am GF. Some great recipes out there on RUclips. Try it you won’t be disappointed.
I made this recipe for my wife and she said it was amazing. I split the dough into 4 balls, cooked the first one and then froze the other 3. The first 2 out of the freezer were totally fine and cooked up just like the original. I pulled the 3rd out yesterday, let it defrost in the fridge overnight, opened it up this morning and it had gone bad... very sour smell. Anyone else experience that with this recipe? Wondering if this one was contaminated or if its freezer life is just that short. It had only been about 3 weeks in the freezer.
Nice video thank you, I have been using Caputo GF Flour for about a year, with great results, I add a little baking powder to give an extra lift and some psyllium husk to add some structure to the dough. It works well, thanks again for a great tutorial. Cheers from Down Under 🦘
I have celiac disease. Wouldu mind remakeing this pizza & add in some psyllium husk & a little baking soda To see if That would make Even Bigger difference In how It turns out? I would really like to make my own bread and pizza dough because the store bought stuff just tastes terrible it tastes like cardboard it's a very tough and brittle and stale and they freeze it and things that further alter the texture and taste of the products it's just horrible
Hello hope you’re having a good day or evening depending on where you are wanted to ask you a question if you don’t mind I can’t have yeast. Is there any way of making this without yeast? Many thanks. Toodeloo.. 🇬🇧
So your recipe says feeds 6, so I’m guessing each ball makes a 2 person pizza? Does it have to have the overnight refrigeration? What temp, how long in a kitchen oven? Thanks. .
This looks so good i baked mine in a regular oven while it tasted nice the top crust was really white and didnt brown at all anything uou could suggest please
First ingredient, wheat starch, if you’re celiac or you have wheat allergies avoid this product I’m celiac with lactose intolerance with the bonus condition. DH. This flower had me projectile expressing from both ends and now I have a rash from my knees to the top of my head
Anyone with celiacs needs to know that this is NOT celiacs friendly. It still contains modified wheat starch and you can be effected over time. It took about 2-3 months, eating pizza about 2-3 times a month for my girlfriend and her friend to have adverse effects to this flour. King Arthur is the same way.
As with most things, the truth is not that simple. You are correct in that the Caputo Fioreglut contains "gluten free wheat starch" (which is I'm guessing what you meant by "modified wheat starch"). This gluten free wheat starch is used in many GF foods, including notably Schar products. Due to EU rules (Caputo is an Italian company), their GF wheat starch must test at less than 20ppm of gluten, which is below the threshold considered safe for people with celiac disease. Most celiac groups, as far as I'm aware, have stated that they consider GF wheat starch safe for celiacs. If your girlfriend had adverse effects, it might be because she has a wheat intolerance, or perhaps some other reaction to it other than a celiac autoimmune reaction. GF wheat starch that meets EU testing requirements should be safe for people with celiac disease.
Ingredients: Gluten Free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar; flavouring. The GF free wheat starch makes it different to most other GF products. It is sold as Gluten free flour.
you can freeze it but it won’t be as good as when it is fresh. I prefer to cook the pizza and then freeze the pizza if need be. But the dough can last 4-5 days probably, maybe longer?
We cannot find Caputo flour where I live (at least not for a decent price - a 50$ 10 inch pizza would not be worth it)! :-( Any back-up solution? What would be another favourite flour? I know Caputo has different ingredients (which I also cannot find!)... So frustrating as a lot of people post amazing recipes using that flour...
Hello! Yes I don’t use caputo flour, it is not easily available. And there are alternatives. Maybe try Amazon? Or even ask a local Pizzeria? Chances are they will be getting something appropriate from a local wholesaler. Every area will be different so I can’t give you a brand name. But a little digging with a pizza place or wholesaler will point you in the right direction.
@@manchorena I looked for that book after you recommended it and Amazon has 2 different books called that but they are by different authors... Could you specify which one you are referring to?
Just follow the recipe percentages that are on the bag, the bag gives a recipe for using the whole bag, but you can calculate the percentages from that. That is what I do and have superb success with their flour.
Looks great! What kind of cheese did you use? And also wondering if you have to leave the dough in the fridge overnight or if you can use it straight away? I've never made pizza dough because the gf stuff is usually so rubbish 😂
I had some fresh mozzarella there. Ideally it's good to leave it overnight. It will taste better and puff up better but hey if you're in a rush, give it at least an hour and Robert's your father's brother.
I follow the recipe on the bag for percentages, but only make two or three dough balls worth. I found that if you leave it in the fridge for ~24 hours, it turns out even better!
From what I've read, they test it to below 4ppm. I've also contacted Caputo directly and they told me this is indeed safe for celiacs. From what I've gathered re this flour, gluten intolerant people (including celiacs) do not experience a reaction.
Really enjoyed video. I am a celiac patient. Brutal, did I say brutal disease. Food SUCKs. I’m putting a podcast together and would like to put u on a segment. I am a scientist, immunologist actually. I know the science etc. I am going to present information, teach the science of the disease and rant and rave about what it is like to cook, visit restaurants etc. if interested, send me a note. I will get it online in next 2-3 months.
Beware…not great for everyone. We were so excited to try this and my wife got very sick from the flour. It is not actually gluten free per US standards…do some research. It did taste amazing though!
Maybe a wheat allergy? This flour is made from wheat that has the gluten removed from it. In that case, yes this flour is gluten free, but if there is a wheat allergy, then the gluten free part is irrelevant.
This flour actually filled a void in my heart.. for the love of pizza! After I was diagnosed with Celiac disease I was determined to recreate an amazing pizza...this dough does it!! 🍕🍕😍😍
I started using this flour for making gluten free pizzas a couple years ago, and like you said, it is virtually indistinguishable from wheat flour crusts. No, it isn't 100% the same, but you could give it a 95% the same in both looks and taste, just incredible stuff. I just follow their recipe percentages as on the bag and their marketing video, making ~300 gram dough balls, and cook it in a wood fired oven I built in my yard. What's incredible too, is you can "stretch" the dough out without it cracking when making the crust, as you showed on your video. I haven't gone so far as to toss it in the air, but it is a really easy crust to form. Anybody who has tried gluten free bread cooking would appreciate that none-cracking statement.
After watching this video and reading your comment, I'm definitely going to get myself a bag, I recently started making gf pizzas over the past few months, been using tescos GF bread flour, which has been turning out really well, but yeah the cracking of the dough is annoying.
Thanks for the info.
Tip for dealing with the stickiness, use olive oil on your hands/spatula.
Avocado
please do MORE videos on gluten free with this flour and other gluten free recipes, huge following for this including me
I super appreciate your candidness. I'm rerouting my entire lifestyle for a newly diagnosed family member (celiac), so this is priceless. Thank you a ton! Subscribed.
Thank you so much! This made my day!!!
I made this based on your recipe and it was totally amazing. My family loved it
I was watching food science show just a minute ago on making pizza crust and gluten-free and they said to add some baking soda and some almond flour and to help with like brown and also psyllium husks to help with the air pockets for the chewiness
It's the Fioreglut that does it. Most amazing flour for GF on the planet.
Dough done right now, for tomorrow pizza !! Let's try.
you are the third channel to suggest this exact same gluten free flour, and they all say it is fantastic! As someone who almost lost their life to undiagnosed Celiac a few years ago, have missed good pizza and looking forward to trying it.
Do it! This is so satisfying. Ive even made really good pita breads that puff up nicely with this stuff.
Do you use a regular oven to make pizza? I’m still trying to perfect it. Do you mind sharing what temperature and how much time you bake for? Thank you 🙏🏼
I just bought this flour to use this weekend for pizza.... then you showed up in my stream... good timing.. my sister had great results with the flour... here we go
For the people who don't know the fiorglut flour is a wheat flour. It has the gluten removed so when he said wheat dough it is wheat..
It contains wheat starch. It is not a "wheat flour"
@@chasethehorizonx If your Celiac its suppose to be safe with gluten removed . However I'm celiac and I'm extremely Allergic to Wheat so its not safe for me. Explains why I have seen Wheat starch etc in other GF products. I was so excited about tthis pizza dough until I saw the ingredients lol
@@chasethehorizonx Correct. Gluten-free wheat starch.
Bom trabalho, nice pizza my kin must eat Gluten free food thats a greath job!!
Thank you sir for the info. My husband is allergic to gluten and has ciliac problem. I will try this caputo gluten free flour
I’m thrilled I found this flour a few months ago. The only decent Gf flour in my opinion. Also makes excellent pretzel rolls, cakes, and the only one for pie crusts!
I haven't found the pie crust recipe. Would you share? Thanks!
@@watercolorsinbloom I just use my regular pie crust recipe and it works fine. One thing I do is substitute ice cold vodka vs. water or apple jack for apple pie as it evaporates faster and makes it flakier.
@@rtroiani I appreciate it. I'm making a pot pie Sunday and wanted to use the fiorglut but did not find a recipe on Google. Thanks!
@@watercolorsinbloom no problem. It blew me away how great it worked just as a cup for cup replacement with regular flour.
@@rtroiani filled with hope over here 😁
We use this dough with rapid rise yeast the same kind you use in bread making machines. Our dough doubled in size in about an hour. Broke in our Ooni pizza oven tonight. Yummy!
I'm allergic to dairy as well as being coeliac . Is there a pizza flour for someone like me?
@@marieliddicoat732this flour. The real question: is there cheese for you?
Awesome video, thanks for letting us know about this!
You’re very welcome!
Thank you for this wonderful recipe 🙏💕🍷
Looks fantastic. I’ll definitely try this recipe. My wife is gluten free so Tnx
It looks delicious, I am gonna try it!
THANK YOU!!!! This has solved a major pain in the ass when trying to make a good GF 🍕. My misses loved it. You're a legend. Nothing else has come close 💥👍🏼🍕🍕🍕🍕🍕
It’s pretty awesome huh??!!
what temp was your oven???
Thank you, I am on a gluten free diet so I am going to try it 👏👏👏💋💋🇪🇦
Let me know how I goes!
It looks gorgeous!
OMG where do you live!! That looks awesome! Also, thanks for the review.
I will try your recipe tomorrow and I will let you know
Fantastic!
Think I'll get myself a bag of that caputo flour. Seeing it used a lot in videos like these for GF pizza.
I recently started making GF pizza, which I have been using tescos GF bread flour, I was quite nervous about using that specific GF flour as I found the normal gf plain flour to be terrible for baking. But my pizzas have been turning out really well with it, almost as good as normal wheat pizzas, but hell of a lot better than the pizzas I used to make years ago with normal wheat flour. If this caputo flour is any better, I'll definitely give it a shot, especially if it could improve on my pizzas.
Its good . Unfortunately expensive.
I have a great recipe (and process) for using this flower. It's very difficult to work with, and requires some coaxing to get flavor out of it (I add spices/ingredients to the dough recipe). It also requires (IMO) that the crust be par-baked on parchment paper before toppings are added. Anyway, long story short...the final result is very, very good for gluten free.
Sounds good! I was pretty happy with the results I got. Why par bake?
Pizza is my favorite food! I have the same flour and tried pizza a little while back but it was hard. I left it in the oven for about 30 minutes as I was looking for a well done pie . I don’t remember the temp, I believe 350 or 375. The dough didn’t rise much and it was sticky. I added more flour to help the stickiness. I didn’t put yeast in water or use oil, so I will try that. I put yeast into the flour. I’m going to try again. Hoping it comes out better next time. How many pizzas does the flour make? Hope to hear from you, please🙏🏼😊
Also, I’m on your website. Your video says visit your website for the full recipe, but it isn’t clear to me. I see your video of you making the dough but you aren’t specific with how much you are using and how to make the yeast.
I made a pizza with this gluten free flour 2 nights ago. I opted to make one big square pizza, using 4 cups of this flour (13.5 oz. Water). Although I am not gluten free and not gluten sensitive per se, I do have high blood sugar. Something I failed to notice prior to purchasing this flour on Amazon, was that it has 25 carbs per 1/3 cup of this GF flour. Something to consider for anyone in the same boat as I am. Pizza turned out good, but had to cook it longer than the other video I was following indicated due to its size.
Frankly, since the non gluten free flour also causes a carb spike after eating, if I had a choice, I would just continue using regular organic (gluten) flour, not gluten free.
Just thought I would share my find as it may also be relevant for someone else.
Just very curious,why would you even buy GF flour if you don’t need to avoid gluten?
Great presentation... totally Pro...thanks...!!
Absolutely the best flour for GF pizza. Bought a very nice outdoor wood burning over and I am GF.
Some great recipes out there on RUclips. Try it you won’t be disappointed.
What temperature did you bake it and for how long more or less?
Great information
Thanks for this! What temps were your oven and stone at? I also wonder if you could use this dough to make deep dish pizza as well?
I made this recipe for my wife and she said it was amazing. I split the dough into 4 balls, cooked the first one and then froze the other 3. The first 2 out of the freezer were totally fine and cooked up just like the original. I pulled the 3rd out yesterday, let it defrost in the fridge overnight, opened it up this morning and it had gone bad... very sour smell. Anyone else experience that with this recipe? Wondering if this one was contaminated or if its freezer life is just that short. It had only been about 3 weeks in the freezer.
It won’t be the recipe. Could be a million things.
Will this work without yeast?
Nice video thank you, I have been using Caputo GF Flour for about a year, with great results, I add a little baking powder to give an extra lift and some psyllium husk to add some structure to the dough. It works well, thanks again for a great tutorial.
Cheers from Down Under 🦘
Gluten is a protein by the way. There is no protein in wheat starch. Also no protein in wheat vodka. There is some in beer though.
Cauliflower crust is pretty good
I have celiac disease. Wouldu mind remakeing this pizza & add in some psyllium husk & a little baking soda To see if That would make Even Bigger difference In how It turns out? I would really like to make my own bread and pizza dough because the store bought stuff just tastes terrible it tastes like cardboard it's a very tough and brittle and stale and they freeze it and things that further alter the texture and taste of the products it's just horrible
Thanks for the video, I just found out I have celiac disease today.
So looking at the ingredients the first ingredient listed is gluten free wheat starch
how do you prevent this pizza from becoming contaminated when using the pizza oven on both GF and with Gluten?
Hello hope you’re having a good day or evening depending on where you are wanted to ask you a question if you don’t mind I can’t have yeast. Is there any way of making this without yeast? Many thanks. Toodeloo.. 🇬🇧
thank you so much for sharing 🥰 is this flour safe for celiacs People? Is it fully gluten free? Flour? Thank you ❤
So your recipe says feeds 6, so I’m guessing each ball makes a 2 person pizza? Does it have to have the overnight refrigeration? What temp, how long in a kitchen oven? Thanks.
.
This looks so good i baked mine in a regular oven while it tasted nice the top crust was really white and didnt brown at all anything uou could suggest please
Have you perfected the pizza yet? I’m still working to perfect it. Do you mind sharing the temperature and minutes you bake for? Thank you 🙏🏼
At what temp your ooni?
First ingredient, wheat starch, if you’re celiac or you have wheat allergies avoid this product I’m celiac with lactose intolerance with the bonus condition. DH. This flower had me projectile expressing from both ends and now I have a rash from my knees to the top of my head
Other than Amazon and their website where can i buy this?
That flour is a wheat product that had the gluten removed. Many people have celiac disease or have a sensitivity to gluten.
Which is great because this is gluten free. And why I made the gluten free video. Thank you for your input
it is $17.00 for a bag of this flour! One bag makes one loaf of bread after about 4 hours!?! That is crazy.
Have you found a local source for the flour or do you buy online?
Try Amazon.
Hi, I also can't seem to find the recipe. The only link is to a recipe for your sauce. Thanks.
Good point! Thanks for letting me know! www.eattheworldmedia.com/recipes-1
It’s the second one down :)
Here’s the direct link www.eattheworldmedia.com/recipes-1/recipe/27fb4936-3090-4f0c-8749-2244287d2743
Anyone with celiacs needs to know that this is NOT celiacs friendly. It still contains modified wheat starch and you can be effected over time. It took about 2-3 months, eating pizza about 2-3 times a month for my girlfriend and her friend to have adverse effects to this flour. King Arthur is the same way.
As with most things, the truth is not that simple. You are correct in that the Caputo Fioreglut contains "gluten free wheat starch" (which is I'm guessing what you meant by "modified wheat starch"). This gluten free wheat starch is used in many GF foods, including notably Schar products. Due to EU rules (Caputo is an Italian company), their GF wheat starch must test at less than 20ppm of gluten, which is below the threshold considered safe for people with celiac disease. Most celiac groups, as far as I'm aware, have stated that they consider GF wheat starch safe for celiacs.
If your girlfriend had adverse effects, it might be because she has a wheat intolerance, or perhaps some other reaction to it other than a celiac autoimmune reaction. GF wheat starch that meets EU testing requirements should be safe for people with celiac disease.
Can you freeze the dough
Yeah was wondering the same
Portions , amounts, grams , .??????
How many minutes in total should u mix the dough?
Hey there, it doesn’t need to be long, just until it’s mixed through thoroughly
Hello how long total minutes should the dough be mixed for ?
till you can stretch a good window
Is this flour wheat free? I'm sure it uses wheat starch but I'm confused as to if I can use it having a wheat intolerance
Ingredients: Gluten Free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener: guar; flavouring. The GF free wheat starch makes it different to most other GF products. It is sold as Gluten free flour.
Hi, just wondering how long I can keep the dough in the fridge and if it can be frozen? You may have already noted that not sure. Thanks!
you can freeze it but it won’t be as good as when it is fresh. I prefer to cook the pizza and then freeze the pizza if need be. But the dough can last 4-5 days probably, maybe longer?
@@EatTheWorldXX Thanks for taking the time to reply. Appreciated muchly!
You can freeze the dough!
We cannot find Caputo flour where I live (at least not for a decent price - a 50$ 10 inch pizza would not be worth it)! :-( Any back-up solution? What would be another favourite flour? I know Caputo has different ingredients (which I also cannot find!)... So frustrating as a lot of people post amazing recipes using that flour...
Hello! Yes I don’t use caputo flour, it is not easily available. And there are alternatives. Maybe try Amazon? Or even ask a local Pizzeria? Chances are they will be getting something appropriate from a local wholesaler. Every area will be different so I can’t give you a brand name. But a little digging with a pizza place or wholesaler will point you in the right direction.
I highly recommend the recipe on No gluten no problem book. It's a bit complicated as you need to mix several flours but results are great.
@@manchorena I looked for that book after you recommended it and Amazon has 2 different books called that but they are by different authors... Could you specify which one you are referring to?
I purchase mine from Amazon, if that's an option for you.
@@lotsofpooches authors are Kelli & Peter Bronski, I purchased it from Amazon
How to bake it in classic oven?
Like a home oven? Just high heat on a stone if you have one
What’s the actual recipe. Wife cannot have gluten so trying to make a pizza crust but had not liked any of the recipes I’ve tried
The link is on the description Tim. This is really good! I hope she likes it!
thanks, I just do not seem to see it. Maybe I am having an issue ..
Just follow the recipe percentages that are on the bag, the bag gives a recipe for using the whole bag, but you can calculate the percentages from that. That is what I do and have superb success with their flour.
Looks great! What kind of cheese did you use? And also wondering if you have to leave the dough in the fridge overnight or if you can use it straight away? I've never made pizza dough because the gf stuff is usually so rubbish 😂
I had some fresh mozzarella there. Ideally it's good to leave it overnight. It will taste better and puff up better but hey if you're in a rush, give it at least an hour and Robert's your father's brother.
I follow the recipe on the bag for percentages, but only make two or three dough balls worth. I found that if you leave it in the fridge for ~24 hours, it turns out even better!
Doesn't this contain WHEAT STARCH?
What are the PPM?
From what I've read, they test it to below 4ppm. I've also contacted Caputo directly and they told me this is indeed safe for celiacs. From what I've gathered re this flour, gluten intolerant people (including celiacs) do not experience a reaction.
What type of yeast did you use? Brand?
Hi there. Active dry. Fleishmans :)
@@EatTheWorldXX can you bake this in the oven? If so, what temp and how long!! Thank you for the reply. I'm new to your channel and loving it ❤
Are you in a van? I'm planning my retirement van life, and working through the pizza oven to add to my kit. Seriously?
Hello! It’s a class A motorhome! :)
Recipe not showing?!?! 🤔
Hi Tim the recipe is on my website, did you click the link?
Really enjoyed video. I am a celiac patient. Brutal, did I say brutal disease. Food SUCKs. I’m putting a podcast together and would like to put u on a segment. I am a scientist, immunologist actually. I know the science etc. I am going to present information, teach the science of the disease and rant and rave about what it is like to cook, visit restaurants etc. if interested, send me a note. I will get it online in next 2-3 months.
Hi John sure why not, here’s my email. Eattheworldmedia@gmail.com
I hear you!
Beware…not great for everyone. We were so excited to try this and my wife got very sick from the flour. It is not actually gluten free per US standards…do some research. It did taste amazing though!
Very sorry to hear. about your wife. US standard is GF label =
Maybe a wheat allergy? This flour is made from wheat that has the gluten removed from it. In that case, yes this flour is gluten free, but if there is a wheat allergy, then the gluten free part is irrelevant.
No recipe for this pizza dough.
8 grams of yeast ? That’s a lot
Don't lie. It smells like glue
No it doesn’t
I made it once,i didnt like the taste,it was like donut no joke.What do you think i did wrong?