Author Topic: 2 lbs of Caputo FioreGlut....now what? (Read 8766 times)

Talkeetna · « **on:** July 15, 2011, 04:12:18 PM »

After reading on this thread I decided to order FioreGlut and King Arthur's gluten free pizza flour. The King Arthur's has a recipe and I think I'll try Thezaman's suggestions on double the oil and no eggs.

My question is does anyone have a recipe for this FioreGlut flour? Do I just treat it like regular Caputo 00 flour?

canadave · « **Reply #1 on:** July 15, 2011, 04:15:31 PM »

Quote from: Talkeetna on July 15, 2011, 04:12:18 PM

After reading on this thread I decided to order FioreGlut and King Arthur's gluten free pizza flour. The King Arthur's has a recipe and I think I'll try Thezaman's suggestions on double the oil and no eggs.

My question is does anyone have a recipe for this FioreGlut flour? Do I just treat it like regular Caputo 00 flour?

I would say that's probably a safe bet. I believe 00 flour is quite low in gluten, so should probably be relatively similar to the FioreGlut.

Please post the results of your recipes here...I'll be quite interested to see how it turns out!

doodneyy · « **Reply #2 on:** July 20, 2011, 02:30:10 AM »

You guys are killin me....

Try this...made with fioreGlut

Talkeetna · « **Reply #3 on:** July 20, 2011, 09:42:54 AM »

Quote from: doodneyy on July 20, 2011, 02:30:10 AM

You guys are killin me....
Try this...made with fioreGlut

Those pizzas are made with fioreglut?? Wow! They look amazing. Waaay better than my first attempt. Would you mind sharing your recipe?

plainslicer · « **Reply #4 on:** July 20, 2011, 12:04:26 PM »

!!!!

Good job.

How did it taste? You are using your WFO for this, right?

doodneyy · « **Reply #5 on:** July 30, 2011, 09:40:53 PM »

Quote from: plainslicer on July 20, 2011, 12:04:26 PM

!!!!

Good job.

How did it taste? You are using your WFO for this, right?

Thanks,
It tastes very nice almost as good as flour.
Yes, in the wfo...

m.

doodneyy · « **Reply #6 on:** July 30, 2011, 09:48:04 PM »

Quote from: Talkeetna on July 20, 2011, 09:42:54 AM

Those pizzas are made with fioreglut?? Wow! They look amazing. Waaay better than my first attempt. Would you mind sharing your recipe?Not a prob.. here ya go.

856gr fioreGlut
470-490gr h2o depends on how the dough is looking
1 ts Instant dry yeast
290gr Starter of your choice

For mixing instructions go here... http://www.pizzamaking.com/forum/index.php/topic,10826.140.html
Just scroll down about half way.

You can always half the recipe which I do quite often as just one person normally is eating no-glut.

Enjoy,

m.