Skip to Content

Direct shipping from Italy:         Shipping contribution € 5.95.         Free shipping from € 49.95

  1. All products
  2. Italian Flour
  3. Molino Caputo Fioreglut Gluten-Free Flour (1kg)
  4. Italian Flour
Pricelist: - Pricelist
Pricelist: - Pricelist

Molino Caputo Fioreglut Gluten-Free Flour (1kg)

The professional gluten-free flour mix from Mulino Caputo – Il mulino di Napoli 1924. With Caputo Fioreglut, you can effortlessly bake authentic Italian pizzas, artisanal bread, and pastries without gluten, while preserving a traditional taste and texture.

Specially formulated with de-gelatinised wheat starch (gluten-free), buckwheat flour, and psyllium fibres for a smooth dough and a perfect elastic structure.

Short Highlights

  • Type of Flour: Gluten-free flour mix (Farina senza glutine)

  • Application: Specially developed for gluten-free pizza, bread, and pastries

  • Dough processing: High hydration capacity, easy to handle, and fantastic crust formation

  • Content: 1 kg e (2.2 lb) packaging

Price
7.61 € 7.61 €
(Tax included)
General terms and conditions Shipping and delivery terms
Direct shipping from Italy: Shipping fee € 5.95.
Free shipping from € 49.95

Caputo Fioreglut: The Standard for Gluten-free Baking Quality

Mulino Caputo has been known since 1924 as the master miller from Naples. With Fioreglut, Caputo brings a high-quality gluten-free flour to the market, allowing people with gluten intolerance or coeliac disease to no longer compromise on quality.

The unique mix combines gluten-free wheat starch, rice flour, buckwheat flour, and natural psyllium fibres. This gives the dough excellent water absorption, smooth processability, and during baking, the desired airy rise with a crispy crust.

Baking properties & Recipe advice (Pizza & Bread)

  • Basic recipe for Dough: 1000g Fioreglut, 800g water, 15g yeast, 35g olive oil, and 35g salt.

  • Preparation: Mix the flour with yeast and water for 5 minutes on low speed. Add the oil and salt and mix for another 2 minutes. Let the dough rest, shape into dough balls of 250–280g and let rise for at least 3 hours (up to a maximum of 24 hours in the fridge at +4°C).

  • Rolling & Baking: Dust the work surface with rice flour (such as Caputo Fiore di Riso), roll out the dough, top as desired and bake at high temperature (preferably in a pizza oven at ~370°C for 2–3 minutes).

Technical Specifications

  • Brand / Producer: Antimo Caputo S.r.l. (Corso San Giovanni a Teduccio 55, 80146 Napoli / Production: Via Lombardia 44, 24027 Nembro (BG), Italy)

  • Selection & Sale: Kelvini – Italian Artisan

  • Product: Fioreglut - Gluten Free Flour

  • Content / Net weight: 1 kg (1000g) e / 2.2 lb

  • Ingredients: Gluten-free wheat starch (deglutenised wheat starch), corn starch, dextrose, buckwheat flour, rice starch, vegetable fibres (psyllium), thickener: guar, flavour.

  • Nutritional values per 100g: Energy: 1516 kJ / 357 kcal, Fat: 0g (of which saturated: 0g), Carbohydrates: 87.9g (of which sugars: 3.5g), Fibre: 6.2g, Protein: 0.6g, Salt: 0.1g

  • Allergens: Gluten-free. May contain traces of shellfish (almonds) and mustard.

  • Certification: Ministero della Salute – Prodotto Erogabile (Gluten-free certified)

  • Packaging: Plastic bag (recycling code 07 - PP/PE plastic)

  • Shelf life / Storage advice: Store in a cool and dry place (max +24°C), away from heat sources and direct light.