Author Topic: 2 lbs of Caputo FioreGlut....now what?  (Read 14528 times)

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Offline Talkeetna

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2 lbs of Caputo FioreGlut....now what?
« 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?

Offline canadave

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #1 on: July 15, 2011, 04:15:31 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! :)

Offline doodneyy

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #2 on: July 20, 2011, 02:30:10 AM »
You guys are killin me.... ;D
Try this...made with fioreGlut
« Last Edit: July 20, 2011, 02:32:17 AM by doodneyy »

Offline Talkeetna

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #3 on: July 20, 2011, 09:42:54 AM »
You guys are killin me.... ;D
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?

Offline plainslicer

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #4 on: July 20, 2011, 12:04:26 PM »
!!!!

Good job.

How did it taste? You are using your WFO for this, right?
« Last Edit: July 20, 2011, 12:11:15 PM by plainslicer »

Offline doodneyy

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #5 on: July 30, 2011, 09:40:53 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.

Offline doodneyy

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #6 on: July 30, 2011, 09:48:04 PM »
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.

Offline doodneyy

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #7 on: September 20, 2011, 01:49:12 AM »
ok... photo shoot..
« Last Edit: September 21, 2011, 12:38:18 AM by doodneyy »

Offline doodneyy

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #8 on: September 21, 2011, 01:10:19 AM »
The sequence...
« Last Edit: September 21, 2011, 01:12:00 AM by doodneyy »

Offline totti19701

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #9 on: January 05, 2013, 02:44:21 PM »
What kind of starter are you using?


Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #10 on: February 24, 2015, 11:49:19 AM »
Anyone else tried doodneyy's technique for making GF pizza?  I just grabbed a bag of the Fiore Glut and tried last night.

Started with a Poolish, which fermented overnight (1/2 cup flour + 1/2 Cup cold Water + 0.2g yeast - adapted from here: http://www.weekendbakery.com/posts/more-artisan-bread-baking-tips-poolish-biga/) and mixed it this morning.

The dough seems rather thick, and not as wet as some other gluten free dough's I've worked with.


Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #11 on: February 24, 2015, 01:06:08 PM »
Just found this recipe, going to try it when I get home ...


Ingredients
- Caputo Flour 1kg - Flower Glut
- 0.7 lt Water
- 40 g salt
- 3 g yeast
- 50 ml oil e.v.o
- San Marzano tomatoes
- Mozzarella
- Basil
Procedure:
Dissolve the yeast in a little water. Pour the flour into a bowl, add the oil to the center beginning to mix with a spoon at the end add the salt and the yeast previously dissolved in the water. Add a tablespoon of flour to work the dough with your hands without appiccicarvi. Knead the dough on a work surface, work the mixture well until it no longer sticks to the work surface. Divide the dough into loaves of 300 grams and wrap in plastic wrap. Let rise in refrigerator for 18- 20 hours. After the rising phase, divide the dough into two loaves and let rise the loaves 1 hour. Roll out the loaf by hand, from the center to the edges, giving it a round shape. Season with San Marzano tomatoes, olive oil, mozzarella and basil and bake in a wood oven.

Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #12 on: February 25, 2015, 04:01:39 PM »
Wwll my results weren't bad, prob the best my wife and her mom have ever had ... and that I've ever made ...

Setup: Stone on BBQ for 45mins at full whack.
Recipe from doodneyy - as per above used a poolish as a starter. After splitting dough into balls, rested them 45mins-1 hr.
Cooking: As soon as the pizzas went onto the stone I turned down the temp to low / med-low (so the crust wouldnt burn.
Results: So good forgot to take a pic!


Offline TXCraig1

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #13 on: February 25, 2015, 04:11:33 PM »
Makes you appreciate gluten, doesn't it?  ;D
Pizza is not bread. Craig's Neapolitan Garage

Offline Zinc

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #14 on: March 02, 2015, 03:28:16 PM »
Which version of Fiore Glut are you guys using? The one with Gluten Free Wheat Starch, or the one with the following ingredients?

Rice Flour, Corn Starch, Potato Starch, Soy Flour, Sugar, Thickeners: Guar Gum (E412), Xanthum Gum (E415), Dietary Fiber.

Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #15 on: March 02, 2015, 03:40:33 PM »
The one with the Gluten free wheat starch.

Offline Zinc

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #16 on: March 02, 2015, 03:44:34 PM »
Thanks tdpol, I was afraid of that, as I seem to still react to the Gluten Free Wheat Starch version I just picked up.

Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #17 on: March 02, 2015, 03:47:51 PM »
Just make your own blend then ... I found a good mix on an italian blog that may help ... its in this forum, one of the top 3 posts in the GF area .. follow the link and you'll get onto some blogs with GF blends .. those Italian really know their GF dough!

Offline canadave

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #18 on: March 11, 2015, 02:30:48 PM »
What the heck is "Gluten Free Wheat starch"?  Isn't that a contradiction?


Offline tdpol

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Re: 2 lbs of Caputo FioreGlut....now what?
« Reply #19 on: March 11, 2015, 02:38:40 PM »
Wheat Starch
Wheat starch is a powder produced by removing the proteins, including gluten, from wheat flour. Wheat starch is used as a thickening agent and stabilizer in gravies and processed foods. It is also used as an ingredient in food sweeteners, such as glucose syrup, malotdextrins and dextrose. While most of the protein is successfully extracted from the flour to produce wheat starch, highly sensitive people may still react to the bit of protein that remains. Also, a few mills may use the same machinery for processing starch and gluten, so additional small amounts of residual gluten can find its way into starch.

People with celiac disease, wheat allergies or wheat intolerance should avoid commercial wheat starch. Wheat starch that is specifically manufactured to comply with the International Gluten-free Standard can safely be consumed, according to Internet Health Library, though this product is costly to produce and is not generally used in widely distributed commercial food products.