Testing Gluten Free Pizza Flours (Recipes Included!)

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I figured I'd test out King Arthur and Caputo Fioreglut Gluten Free Pizza Flours. I took the exact recipes from the brands themselves and designed them for two 12 inch pizzas. Side by side, there may not look like theres a visual difference, but the texture/flavor of the final product is what means the most! For me, I enjoyed Caputo Fiorglut and would be happy to make it again for fun. The King Arthur had too many off flavors and the texture was soft and spongey in a weird way. I may revisit these two flours in future videos so stay tuned!

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Опубликовано:

6 июн 2024

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Комментарии : 11

@Art-vz6qh Месяц назад

Can you do a video on neopolitan pizza in a home oven? 🙏

@Ecohen52784 Месяц назад

I love the Cuputo GF 💕💕💕💕💕🍷

@dirtyjuansancheez Месяц назад

I've had a bag of the Caputo fioreglut for a while now but have been scared to try and use it as there aren't many examples of successful results out there. Will definitely give it a try now. Thanks JS

@Thefastlane425 Месяц назад

Julian, I've been using my home oven and barbecue for your recipes, I was interested in a pizza oven for Father's Day. I'm stuck between the ROCCbox like you have or an ooni 12". Any recommendation?

@julian_sisofo Месяц назад

i reccommend roccbox over ooni

@Thefastlane425 Месяц назад

Call me crazy but I hated that King Arthur flower in all aspects. I either use polselli 00 classic or Caputo. Especially with your low yeast pizza recipe. Hands down the 500 G flour, 14 G salt, .5 G yeast Is unmatched

@julian_sisofo Месяц назад

for sure! 00 flour all the way. i dont like king arthur as well

@DraftDodger69420 Месяц назад

What brand of mozzarella do you use? My monthly cheese bill is out of control.

@julian_sisofo Месяц назад

all mozz is expensive. i pay almost $6 per ball 😳

@DraftDodger69420 Месяц назад

@@julian_sisofohow many 12" do you get with a standard ball? It looks like you're using substantial chunks.

@DraftDodger69420 Месяц назад

@@julian_sisofoFinal question, how do I keep my dough from over proofing on cooking day? I make 6 pizzas every Saturday and my last 3 balls are always overproofed. I take them out of the fridge 2 hours before (they spend 24 hr bulk CF then 24 individually balled CF).