I made a GF pie using the Caputo GF mix last weekend. No celiac disease, but my wife is also "experimenting" with the GF diet. Having tasted the finished product, I can tell you that I will never offer that product as a "pizza substitute" again! If I have guests that are interested in a nice GF meal, we'll have steak.
The whole (non-celiac) GF diet baffles me.....
The fad part is silly, but lots of people are truly discovering their allergies/intolerances after fasting from wheat gluten for 2-3 weeks. So let's not get into that. But, I will say this: Totally agree about Caputo FioreGlut. I bought a tub of it. Here's my review:
- It leopards and looks like normal crust
- It develops a fairly accurate crumb
- Crust rises very well (I am cooking around 900º but got this to work on a friend's stove at 500º)
- It tastes like tapioca and has an unpleasant aftertaste
- It has no elasticity whatsoever (have to thumb-flatten, whatever that technique is called) and rips when you stretch it
- It has a weird crunch to it
- It needs more salt than usual flour
Trying K-A this weekend