Antimo Caputo Chefs Flour, Italian Double Zero 00, Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Pound (Pack of 10)

Chef's 00 Flour is a nice product. Order regularly and it is always fresh. It's the only wheat flour that my husband can eat due to his IBS issues. It is a soft wheat flour that is ground finely enough for easier digestion. Breads bake lighter and softer compared to hard wheat all purpose flour.

Get your flour from Europe (in this case Italy) and if you're gluten sensitive you'll "likely" have a better time digesting things made from this stuff. Your results may vary and I'm NOT a doctor - but my gluten sensitivity is off the charts and I've eaten enough of this stuff in bread to be able to say "for me" this flour is amazing and it doesn't seem to twist me up at all. We used it in bread, pizza dough, and cookies - functionally it's all purpose. Bought in bulk it even saves you a few coin.

I use this for pizzas and breads all the time! Definitely worth it - cheapest bag of 00 flour I could find and it makes superior pizzas and breads from any other kind of flour. Will definitely buy again when I run out!

I went to first preface this with, I am not a medical professional, nor is this medical advice.Summary: Antimo Caputo Flour, I love you. My husband knows, he supports this because he loves the bread and goodies I make 😂 Please sponsor me ❤️ 😂I found out in 2020 that I have a pretty severe gluten intolerance. I cut all gluten out of my diet, but at the end of 2022 I was going to visit Europe and slowly re-introduced a very small amount of gluten, along with a gluten intolerance pill, so that I could eat a croissant in Paris and pizza and pasta in Italy. While on my trip in Europe, I realized that the gluten there was not affecting me as the gluten in the US does, so I began to dig around and do some research. To sum it all up, I have found that products containing gluten made in Canada, France, Italy, etc. don’t bother me the way gluten products made in the US do.Like every other girl in her mid 20s, I have taken up the art of making sourdough bread. The gluten in sourdough bread in general does not typically bother me as much as normal wheat bread, but I went on the hunt to find a flour, preferably made in Italy, that I could use without risking any flareups due to my gluten intolerance.I came across this flour and it is now the only flour I use in my home. If there was a way to order 100 pound bag of this, I would. This product, bakes, beautifully, tastes phenomenal, and I feel I have additional peace of mind, knowing it will not cause any issues related to my gluten intolerance.I bake 2 to 3 sourdough products weekly and I have never had any issues. I even helped share some of my sourdough starter that I made using only this flower with some of my other friends with a gluten intolerance and they even have noted that using this flour doesn’t give them any issues either. I have three friends who have since switched to this brand from the King Arthur brand.

like making pizza and bread then this flour is the best. very fine, makes a beautiful soft dough, may have to adjust water content if you are accustomed to using standard bread flour, use with SAF red instant yeast for best results, also great for making baguettes

I buy this on a regular basis as I now make my own bread and this is a must have. Since it’s imported you will not feel bad like with other flour. Highly recommend!

I use this flour for baking pizza at relatively high heat on a baking steel, and it definitely makes a difference. If the volume is daunting, I also use for any unleavened baking. (My kids eat a lot of muffins...)I store it in a plastic, airtight, pet food container, and it will last at least a year.

I have made many loaves of sourdough bread with this. My family has been eating this for months and we are healthier than ever. My neighbors, parents and in-laws love this. I use it also for pancakes, cookies and all kinds of baked goods. I’ve made sourdough pretzels with it and sourdough pizza as well. My New York pizza snob husband didn’t think it was good for this purpose though. 6 year old daughter liked the pizza. I made pasta with it once, but I cut it too thick with the pizza cutter. I think for pasta, you need to use a real pasta shaper.