Author Topic: CaputoFioreglut  (Read 4777 times)

0 Members and 1 Guest are viewing this topic.

Offline Matthew

  • Registered User
  • Posts: 2231
CaputoFioreglut
« on: February 10, 2010, 10:40:50 AM »
New from Caputo.......Gluten & Milk Free Flour.

http://www.molinocaputo.it/eng/homeEng.htm

Matt


Offline canadave

  • Supporting Member
  • *
  • Posts: 666
  • Age: 42
  • Location: Beach Meadows, NS, Canada, Earth
Re: CaputoFioreglut
« Reply #1 on: February 12, 2010, 05:46:53 PM »
New from Caputo.......Gluten & Milk Free Flour.

http://www.molinocaputo.it/eng/homeEng.htm

Matt


Wow, this is awesome, Matt!!  Thanks for sharing this! :)

The million-dollar question, of course, is whether this flour is produced in a facility that also produces regular flour...which would make it unsafe for celiacs to consume.

I always like to share the story of how I called Speerville (a flour mill selling flours in Atlantic Canada) about their rice flour (which is normally gluten free).  I asked them whether their rice flour was produced on the same equipment as their regular flour, and they said it was--and that they could not guarantee that there would not be cross-contamination.

In Caputo's case, as a celiac, I would really want to find out where this Fioreglut flour is made and under what conditions.  But it does sound very promising!  I may have to follow up with them...if I find out anything I'll post it here.
« Last Edit: February 12, 2010, 05:49:57 PM by canadave »

Offline inSaNE iRIsH

  • Registered User
  • Posts: 43
  • I Love Pizza!
Re: CaputoFioreglut
« Reply #2 on: September 15, 2010, 07:25:34 PM »
anyone tried this stuff?  how does it work as a wheat flour substitute in pizza recipe's?  how does the dough/skin handle?  where can it be purchased?

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: CaputoFioreglut
« Reply #3 on: October 09, 2010, 08:45:54 AM »
i have been using this product for a few months .it is liked by most customers . we sell about 20 pizzas a week made with this product. we let our customers know it is baked in a oven with other pizza containing flour but it is cut with a dedicated knife away from the other foods. if the customer is a celiac they probably couldn't handle walking into a pizzeria,with all of the flour particles that are floating in the air. this is a picture of one of the pizzas made with the caputo gluten free

Offline Matthew

  • Registered User
  • Posts: 2231
Re: CaputoFioreglut
« Reply #4 on: October 09, 2010, 09:48:31 AM »
Larry,
I tried to reply to your PM but couldn't because your mailbox if full.

Matt

parallei

  • Guest
Re: CaputoFioreglut
« Reply #5 on: October 09, 2010, 10:25:31 PM »
According to:

Gran Caffe Vuotto
by My Italian Shopping Network
C/O Capri Flavors
1012 Morrisville Pkwy, Morrisville NC 27560
(800) 861-5440

http://www.grancaffevuotto.com


CAPUTO Gluten Free Flour for Professional Pizza & Baking 11 Lbs
$59.00
Best by May 2011
Net weight 5 Kg / 11 lbs
Ingredients: Rice Starch, Corn Starch, Potato Starch, Soy Flour, Sugar, Thickener: Guar Gum (E412), Xanthum Gum (E415)
Product of Italy

Offline Marko

  • Registered User
  • Posts: 11
Re: CaputoFioreglut
« Reply #6 on: June 13, 2011, 07:54:49 AM »
I've been trying to get some of this flour to try but can't seem to find anyone in Ottawa that can get it.
Does anyone know if it's available in either Toronto or Montreal?
For those who have tried this...
How do you rate it as far as taste is concerned?

Cheers,
Mark

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: CaputoFioreglut
« Reply #7 on: June 16, 2011, 04:54:13 PM »
 the caputo is good, but king arthur gf pizza crust kills it. i would eat the ka in place of gluten dough .