Antimo Caputo "00" Chefs Flour 1 Kilo, 2.2 Pound (Pack of 4)

Great product. Only use this product line in everything we make

Great flour. It doesn't trigger issues.

I was diagnosed with a gluten intolerance in 2013 and have been gluten free ever since. I was super strict about it too because of the amount of inflammation it caused in my body after eating gluten. A colleague from Italy convinced me to try this flour and went into the reasons why Italian flour was safe to try despite my intolerance (see side bar below). I was super leery and honestly VERY scared to try it. But I bit the bullet, ordered this flour, and tried it. I first made chocolate chip cookies. I ate a little bit of the raw dough and then waited a few hours. No reaction. Then I ate 1 cookie and waited a few hours. No reaction. The next day still no reaction so I ate 3 cookies - still no reaction. AMAZING, right?! Next, I made bread with this flour. Ate one piece with butter and honey (heavenly, especially after 12 years of eating gluten free breads). No problems. I waited a couple days just to make sure and still no problems! IF YOU ARE GLUTEN INTOLERANT IN THE UNITED STATES TRY THIS FLOUR!!! After 12 years of gluten intolerance I'm finally able to bake and eat what my family eats. I was in tears when I realized that I could eat "normally" again as long as I used Italian flour with 100% wheat as it's only ingredient. Antimo Caputo is pricey compared to US brands but it's not slowly killing me so to me it's worth it! It bakes easily and my husband says there is a taste difference. He says that baked goods make with this flour taste better in general than when I would make it with US flour. [SIDE BAR on FLOUR in the US: American flour is so heavily processed that it strips the flour of it's natural vitamins so flour manufacturers in the US are required by law to put them back in - artificially. The processing, bleaching, and artificial additives are what causes the gluten intolerance in people. Disgusting, right?!]

I started buying this flour when my severly gluten intolerant friend told me she ate something made with it and felt no distress. I like to bake for her so this makes life a lot better. Why not use good European flour to make my baked goods more digestible? Now, I use it for everything except for one thing-- my homemade flour tortillas. I found that they weren't soft and pliable using this flour and they turned cracker-like. I keep organic flour around for those but everything else - pizza dough, bread and baked goods-- is made with this flour. It's worth the price.

A bit pricey, but the best for pizza. The pizzas turn out perfect with puffy cornicione (the rim) which is crusty outside and light and tender inside, not bready at all.

I used Caputo’s Chef’s flour pizza crust recipe (online Caputo.com). It was a challenge for me to transpose grams and Kg to teaspoons, cups, etc. but so worth it! The bread was light. My 4 pizza Crusts were crunchy on edges and bottom and light and airy inside. ( I live alone so I baked three to freeze.) The focaccia was for my grandchildren next door. My grandson gave it a definite thumbs up. I used Red Star Platinum yeast. There is NO Malted Barley Flour (IBS trigger), NO Enrichment, Non-Bromated, Preservative and Additive Free. Just Wheat. Though Caputo offers a Gluten Free flour This is Not. It’s not always the gluten but additional ingredients. Barley is a trigger for those on a Low Fodmap Diet and is High in Fodmaps. Malted Barley Flour is a key ingredient in most processed breads and flours. Caputo is now all I will use. I also purchased a bag of the Pastry flour and will be baking cookies for my grandchildren next door. Sometimes Less is the Best.

This 00 flour makes incredible pizzas that are really nice and every yeast bread rises beautifully. The cookies are amazing too. The lightness of the flour is just some kind of wonderful! If you have been considering trying this fantastic flour buy more than 1 cuz I speak from experience. I buy a 4 pack each time so I don’t run out. You won’t want to run out either once you try it.

A friend recommended this to me so I decided to try it. She said it was much better for you than the flours made in the US and some people who are gluten intolerant can actually eat this without a reaction. I made a couple of loaves of bread so far with it and I really liked the way they turned out. Great texture and taste. I haven't made the pizza dough yet. I plan to try it because of all the great reviews it has gotten about the pizza dough. I will stick with using this flour for all my cooking and baking needs. It is a little expensive but I don't use flour that much it doesn't bother me.

We use this for homeade pizza, it is such an easy recipe and the dough turns out perfect every time!

I bought this to see if Italian wheat would be easier on my stomach than the Canadian wheat I grew up with. I won’t go so far as to say I’m gluten intolerant, but I definitely get a heavy gut ache after eating breads or pasta. I did find my stomach is much more tolerant of this product, and it definitely makes a beautiful crusty baguette or pizza base. It does have a much milder taste than Canadian wheat, but getting used to the flavour difference is an easy task when you don’t end up with a stomach ache after eating it. I sure wish this product could be purchased in larger bags to make it more economical for the average consumer on a budget.

This Italian flour is amazing. I’m done the with the local stuff.

This item arrived to my house when I opened the box flower was all over the place two out of the four bags were open and not sealed absolutely unacceptable

The flour its self is awesome. What a difference it makes in for fresh bread. But I recently bought a 4 pack and because they were not individually wrapped and the box was not handled properly during shipping one of the bags busted opened and I lost about a quarter of the bag. Normally that wouldnt be that big of a deal BUT this flour is really expensive. In the future I hope they wrap the bags better for delivery.