Caputo Gluten Free Flour Bread

Name: Caputo Gluten Free Flour Bread (Vegan)
Prep time: 15 min
Cook time: 1 h
Yield: 1 servings
Cuisine: Plant-Based
Ingredients: 450 g (3.8 cups) Caputo Fioreglut Gluten-Free Flour, sifted; 300 g (1-1/4 cup) homemade hemp milk* (room temp); 240 g (240ml/1 cup) warm water (95°F); 10 g (1 tablespoon) coconut palm sugar (or maple syrup); 8 g (2 teaspoons) active dry yeast; 8 g (1 rounded teaspoon) sea salt**

This Caputo Gluten Free Flour Bread is a soft, plant-based loaf made with Fioreglut flour, hemp milk, and active dry yeast that requires minimal kneading and a single rise. It delivers the tender crumb and structure typically difficult to achieve in gluten-free baking.

🌍Plant-Based 🥗Vegan 🥗Gluten-Free 🏷️Caputo fioreglut 🏷️Incredible

Incredible Caputo Gluten Free Flour Bread Recipe

Total

Servings

1

Difficulty

Medium

Est. Cost

$14–$23

Recipe Source

View original recipe

From Freshisreal · by Chantal | Fresh is Real

Ingredients

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

Instructions

1
Step 1 In a large mixing bowl, combine and mix the warm water and yeast and let sit for a couple of minutes. Add the remaining ingredients and mix by hand with a dough whisk or large spoon until combined. Cover the bowl and let it rise in a warm area of your kitchen for 30 minutes.
2
Step 2 Transfer the dough to a parchment-lined bread pan with a silicon spatula or spoon and cover. Rise the dough for at least 30 minutes (or up to 2 hours if the temperature in your kitchen is cooler). TIP: For this step, as soon as you notice some visual changes to the dough (e.i., the dough is half an inch higher than when you placed it in the bread pan), it’s a great time to bake.
3
Bake the dough in a preheated 400°F oven for 45 minutes, covered and uncovered for the last 15 minutes. Once ready, the loaf will be golden brown, and the crust will sound crispy and hollow when tapped with a finger. The easiest way to test if the bread is ready is with a digital thermometer with a probe once the internal temperature reaches 210°F.
4
Once ready, cool the loaf in the pan for 10 minutes, remove the loaf from the pan, peel off the parchment paper, and finish cooling on a wire rack for at least 1 hour (up to 2 hours).
5
Slice and enjoy! This bread recipe is best kept at room temperature for one day in a sealed bag or covered with a tea towel. Slice and freeze the leftover pieces.

Tips & Notes

Pro tips

Sift Caputo Fioreglut flour before measuring to remove clumps and aerate; this improves dough structure in gluten-free baking.
Keep hemp milk and water at room temperature (around 95°F) so yeast activates evenly without temperature shock.
Use a dough whisk or large spoon for mixing gluten-free dough—it's stickier than wheat dough and resists hand-kneading; aim for a shaggy, cohesive mass rather than a smooth ball.
Monitor internal temperature (200–205°F) rather than visual cues alone; gluten-free bread can brown on the outside before the interior is set.

Substitutions

Coconut palm sugar → maple syrup or agave nectar (use same weight; slight flavor shift)
Active dry yeast → instant yeast (reduce by 25% by weight; fermentation may speed up)
Caputo Fioreglut → high-protein gluten-free all-purpose blend (texture may be less tender; add 5–10g xanthan gum if blend lacks it)

Storage & make-ahead

Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze wrapped for up to 2 months. Reheat thawed slices in a 350°F oven for 5–8 minutes.

Equipment

Digital kitchen scale · Bread pan with cover (Pullman pan 8.5 × 4.75 × 4.5 inches) · Digital thermometer with probe

Common Questions

Can I use store-bought hemp milk instead of homemade?

Yes, unsweetened store-bought hemp milk works as a 1:1 swap. Use room-temperature milk and avoid varieties with added gums if you want a lighter crumb.

What is Caputo Fioreglut flour and can I substitute it?

Caputo Fioreglut is a premium Italian gluten-free blend designed for bread-making with good elasticity. Other high-protein gluten-free flour blends (King Arthur, Bob's Red Mill) can work, though results may vary slightly in texture.

Why does the recipe use both hemp milk and water?

Hemp milk adds protein and richness while water adjusts hydration and keeps the dough workable. The combination prevents over-richness that can inhibit yeast rise.

How do I know when the bread is fully baked?

Internal temperature should reach 200–205°F (93–96°C) when measured with a probe thermometer in the center. The loaf should sound hollow when tapped on the bottom.

Can I make this without a covered bread pan?

A Pullman pan with its lid traps steam for even rise and crust. Without it, cover dough loosely with a damp cloth and mist the oven interior; results will be less uniform but still edible.