Caputo Gluten Free Flour Bread & Pizza Crust
This gluten-free bread and pizza crust recipe uses Caputo Fioreglut flour and homemade hemp milk to deliver a soft, plant-protein-rich crumb that works in a bread machine, oven, BBQ, or pizza oven.
This gluten-free bread and pizza crust recipe uses Caputo Fioreglut flour and homemade hemp milk to deliver a soft, plant-protein-rich crumb that works in a bread machine, oven, BBQ, or pizza oven.
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TIP: Alternatively, one could mix everything in a separate bowl, transfer the dough mixture to the bread machine pan, let it rise for a couple of hours, and only use your bread machine for baking the dough.
NOTE: My loaf was ready with 20 minutes left in the cycle. The bread is ready when it reaches 210°F. If unsure, leave it until the end.
At the 2-hour mark, your dough should be ready to shape if it’s grown in size (like double). If not, cover it and let it rise for another hour or more. If it’s cold in your kitchen, it could take longer.
The dough can rest on your counter (before shaping) in a cooler kitchen, covered, for up to 6 hours. To store the dough for longer (1-3 days), shape it into one large ball, rub it with olive oil and wrap it in plastic wrap or store it in an airtight container.
Store cooled bread wrapped in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat wrapped in foil at 350°F for 10-15 minutes.
bread machine (optional, or use bread pan) · pizza stone or baking sheet · sifter or fine-mesh whisk
Yes. Mix the dough by hand in a large bowl with a spoon, then knead briefly. Proof in a warm place until doubled, shape into a loaf, and bake at 375°F for 40-50 minutes until golden.
Hemp milk is plant-based milk made from hemp seeds and water. It adds plant protein and creates a softer, more tender gluten-free crumb compared to dairy or other plant milks.
Yes, use unsweetened store-bought hemp milk at room temperature. Avoid sweetened versions as they may affect flavor and rise.
Bake until the edges are golden brown and the bottom is firm when tapped. Time varies by oven; start checking at 15-18 minutes.
Yes. Shape and wrap dough tightly in plastic wrap, then freeze for up to 3 months. Thaw at room temperature before proofing and baking.
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