The Best Gluten Free Artisan Bread. Caputo vs King Arthur Flours. 

I wish I could use Caputo's but the first ingredient is wheat starch. I'm intolerant of wheat . I realized that we start has the gluten removed but does not have the qualities of wheat removed

Just wanted to say thank you for this video!! I purchased Caputo flour after going gluten free for my 2 year old. I followed 2 other videos with different methods and they were total flops for me… I was so sad. Then I found your video and the bread turned out PERFECT! Look and feel exactly like my homemade sourdough loafs. My daughter loves the bread! ❤

Caputo Rocks!

Caputo Flour has Wheat in it, so it is going to taste different. Not everyone can eat Wheat even if it is labled Gluten Free, so be aware.

The two flours had different hydration levels. The King Arthur was under hydrated on the first batch.

Great vid! Thank you!! I usually make my own blend (70/30 flours to starches) and I typically bake with half my blend and half Caputo. The results for breads, cookies, other baked good are usually very good. This time I'll try 100% Caputo for this artisan bread. YUMMY!

After days of research I ordered the Caputo flour to use to make fresh pasta with! It's really great flour and you can also use it to make pasta with. Tasted really good. It's not cheap ($10/kg) but worth it as it taste much better than other gluten free flour I tried

Thanks for the video. We definitely need to try the Caputo flour for bread.

Caputo All the way!!! But way too expensive for one small loaf of bread

Hi. I have tried this twice using the Caputo flour which always works amazing for pizza. But both times now I have done the shaping after the 12 hour pre-ferment but both times hasnt risen. Am I doing something wrong? Mine is turning out a lot like the KA bread.

Wait, you are using KA GF pizza flour. KA has a GF bread flour for bread making that is similar to Caputo. This is not a one to one comparison.

You are mixing volume measurements with weight measurements, I don’t have a scale. How much is 400 grams in cup?

King Arthur makes specific bread flour and also a 1:1 replacement flour.

Brilliant . Thank you

You used Pizza Flour for the King Arthur not bread flour

Thanks a lot for this tutorial! During what step could I freeze the dough to bake at a later date? Would it be after resting for the night or after the two hour rest and rise?

The nearest store that carries Caputo is a 3 hour drive away, I'm so glad you made this comparison! King Arthur flour isn't available in Canada. My daughter is wondering if there's a recipe for hot dog buns using Caputo flour. She's not enjoying the lettuce wrap dogs or hamburgers. 😔😔 Cheers from Canada!

Have you made sandwich bread with this type of Flour? (The Caputo) Thanks... Great Video

Great video - thanks 👍🏻🏴󠁧󠁢󠁷󠁬󠁳󠁿

Caputo is expensive!

Why was it so tough to mix? Felt like cement

I use both Caputo and King Authors (Lancelot, Specialty, and Galahad) and live in a desert climate. Just my experience, I have noticed that KA will always perform better to High Hydration sourdoughs. It is just easier for me to work KA in high hydration starters for sourdoughs.

I've eaten precisely ONE gluten free product in my entire life: a cookie, in 2013. OMFG, it was horrible! That's why I have never even TOUCHED another molecule of the stuff! ...but I'm happy to come here and support you, Michelle! =)

Thanks for this! Looks great!

I have a question im not familiar baking with gluten free , but I been seen videos and a lot of them talked about needling the dough fast because gluten can grow again. I try to research it but I didn't have much luck

How many cups are 400g of gf flour? I tried the Caputo recipe and my dough was so dry. Obviously I used too much of the flour.

It does not taste like real bread 😢

I love Caputo fioreglutene. Magnificent if you're gluten free, and in Europe there's nothing else comes even close to the texture and flavour.

Having watched this and the pizza video, it looks like your King Arthur Bread recipe did not have enough water. In the pizza video, you used about 80% hydration for the Caputo and over 100% hydration for the King Arthur, based on the bags recipes. In the bread recipes, you used the same flour:water ratio for both recipes, which could be at least 20% too little water for the King Arthur. The King Arthur was clearly too stiff to rise. There must be something in the King Arthur GF pizza flour that requires more water relative to the King Arthur GF AP/Bread flour. Might be worth giving the King Arthur another go with 100% hydration because the King Arthur site suggests it can stay in the fridge for up to 24 hours. Their AP flour can go much longer in the fridge, which is interesting.

I think King Author has gluten free bread flour now. It might be a game changer.

Be careful, semolina has gluten. Thanks for the video. I really like caputo flour. Test the Gluten free Le5 Stagionni flour.

Caputo has wheat starch. Ugh why is wheat so great when baking

Caputo is the best. The pizzas are amazing!

For the overnight rise, did you put it in the fridge or let it rise at room temp?

Hi do you leave the dough out all night or put it in the fridge?

Well I followed the recipie exactly and the bread never got darker ( stayed almost white) and hard from outside, when I put it back on without the lid, it came back hard like a rock. What am I doing wrong? I used Caputo.

Thank you for this great tutorial!

great video

I was super excited to make this for my celiac BFF. It was easy to make, for sure. But the outer crust was SUPER hard while instead was still a bit doughy after 45 minutes. I couldn't even cut it all the way through to the bottom as the bottom crust was so hard. Any suggestions? Was 450 degrees too hot possibly? And btw, I am a HUGE fan of Caputo flour. I use it to make all our homemade pizzas and focaccia bread...delicious!

It's important to understand gluten free does not mean wheat free. These flours have wheat starch in them. Most people cannot tell the difference between a wheat allergy, a gluten intolerance, or celiac disease. The symptoms are relatively the same. If you buy these products they contain wheat

They both look pretty good, but the caputo one definitely looks super tasty! Watching this alone is making me crave bread and pizza!