CAPUTO Fioreglut Gluten Free Flour, 1kg
CAPUTO Fioreglut Gluten Free Flour, 1kg
CAPUTO Fioreglut Gluten Free Flour

CAPUTO Fioreglut Gluten Free Flour



Made by Mulino Caputo in Naples, Italy, Fioreglut is the best Gluten Free Flour on the market.

A semi-finished product made with top quality selected gluten-free ingredients.  Mulino Caputo uses a proprietary blend of deglutinized wheat starch (Continuously tested under 5PPM of Gluten, 4x under the FDA limits for Gluten Free Certification) and a blend of cereals to make a flour that is all natural and gluten free. 

It can be mixed, fermented, stretched and cooked just like a traditional Neapolitan Pizza Dough.  Ideal for savoury baked products such as pizza, bread and focaccia.

Product of Italy.

Since 1924, Mulino Caputo have ground wheat with generosity and passion so as offer professionals and baking connoisseurs the very best in quality flour, produced with great respect for the raw ingredients and traditions.  Caputo always select and mixed the best wheat in the tradition of the ancient art of milling, following a slow grinding process. This Method permit them to obtain high quality flours preserving the starch, the organoleptic properties and, most of all, the authenticity of the flavour.

Gusta Supplies has expanded into an online heaven of specialty ingredients and tools from its humble beginning as a convenient shop for students attending classes at Gusta Cooking Studio. We hope you enjoy shopping here as much as our students do.

Inventory Last Updated: Jul 17, 2024

Customer Reviews

Based on 28 reviews

Great for GF baking


Simply the best!

Alain Fontaine
Caputo Fioreglut flour

Only the best on gluten free flour market!!


Awesome for GF bread making and pizza crusts

Michelle Bacon
Caputo Fioreglut flour

I have made pizza dough and one loaf of bread so far. The pizza dough wasn’t very good. The bread was great the first day but seamed like a loofah sponge after that. I could only toast it and it was very hard. I am not sure what I may have done wrong to make it like that or if that’s just what it does. I will be trying another loaf in hopes that it was because it was my first attempt. It is quite expensive, but if I manage to get a loaf that’s stays good longer than 1st day and I can make sandwiches with it, I will definitely be buying more. Also going to attempt sourdough with it.

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