Caputo Gluten Free Flour Bread & Pizza Crust

Name: Caputo Gluten Free Flour Bread & Pizza Crust
Yield: 1 servings
Cuisine: Plant-Based
Ingredients: 450g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted; 300g (1-1/4 cup) homemade hemp milk* (room temp); 240g/240ml (1 cup) warm water (95°F); 10g (1 tablespoon) coconut palm sugar (or maple syrup); 8g (2 teaspoons) active dry yeast**; 8g (1/2 tablespoon) sea salt; 300g (2.5 cups) Caputo Fioreglut Gluten-Free Flour, sifted; 130g (1/2 cup) hemp milk* (room temp); 120g/120ml (1/2 cup) warm water (95°F); 10g (1 tablespoon) extra virgin olive oil; 5g (heaping teaspoon) active dry yeast**; 3g (1/2 teaspoon) sea salt

Caputo’s Gluten Free Flour makes allergen-friendly baking easy and perfect for beginners! The ingredients for both the bread and pizza crust are similar. The homemade hemp milk in the dough adds plant protein and always creates the softest gluten-free texture. The bread recipe was mixed, proofed and baked in a bread machine on the gluten-free setting. The pizza crust bakes nicely in the oven, but you can also use a BBQ or pizza oven. \nTools: Soft spatula, large mixing bowl, spoon, sifter/whisk, unbleached parchment paper, pizza stone or baking sheet, a bread machine or bread pan.

🌍Plant-Based 🥗Gluten-Free 🏷️Caputo gluten free bread 🏷️Caputo fioreglut flour Caputo gluten free flour

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🏷️Caputo gluten free pizza crust recipe

Caputo Gluten Free Flour Bread & Pizza Crust Recipe

Total

Servings

1

Difficulty

Medium

Est. Cost

$23–$38

Recipe Source

View original recipe

From Freshisreal · by Chantal | Fresh is Real

Ingredients

450g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted
300g (1-1/4 cup) homemade hemp milk* (room temp)
240g/240ml (1 cup) warm water (95°F)
10g (1 tablespoon) coconut palm sugar (or maple syrup)
8g (2 teaspoons) active dry yeast**
8g (1/2 tablespoon) sea salt
300g (2.5 cups) Caputo Fioreglut Gluten-Free Flour, sifted
130g (1/2 cup) hemp milk* (room temp)
120g/120ml (1/2 cup) warm water (95°F)
10g (1 tablespoon) extra virgin olive oil
5g (heaping teaspoon) active dry yeast**
3g (1/2 teaspoon) sea salt

12 Ingredients

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Instructions

1
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.
2
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.
3
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.
4
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.