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! ❤
You're so welcome! Thank you so much for your comment! It's comments like yours that motivates me to make these videos. I just bought a GF bread flour from King Arthur (not pizza flour) and I can't wait to test it out. I also found a recipe for GF brioche, so hopefully it all comes out yummy *keeping fingers crossed*
Thanks again for your trouble testing the bread now. As soon as the Caputo flour comes on Wednesday I will be making both the pizza and bread. Thanks to you I am sure they will both come out good. I was an experienced regular four baker for many years.
Thank you for making this video. The caputo is the only flour my wife can have and it really does produce great gf pizza. Ill be making dinner rolls for thanksgiving with this recipe. Hope you have a wonderful holiday!
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!
Hello! Thank you for your comment! That's a fantastic idea. The GF Caputo flour tends to be a bit pricy so mixing it with other flours would definitely be more cost efficient. Thank you for the tip!
Hello! Thank you for the info! A few viewers also told me about the GF Bread Flour and I made a video on it 😊 I Tested King Arthur Gluten Free Bread Flour ua-cam.com/video/sr0Tl7tNrJI/v-deo.html
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?
Hello! Thank you for the comment! I’ve froze the bread after baking it, but never the dough. I know with regular bread, you can refrigerate the dough for the bulk fermentation time or the final rise, but I haven’t tried with the GF flours. It might be something good to experiment😊
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
If I have a warning drawer, should I use it to proof this bread? Or will it make it rise too quickly? / should I use the warning drawer or simply put it in the counter?
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!
3 hours?! Wow that’s a long drive. Oh I didn’t know KA wasn’t available in Canada. I agree with your daughter. Lettuce wraps are just not the same. Hmmmm I don’t know any recipes, but maybe you can make small buns with this recipe?
@@WeekendInMyKitchen We may plan a family trip to get the flour and go to a nice local beach this weekend. I'll give this recipe a go and see how I can tweak it into buns. Thanks again for sharing your tips.
@leemager128 you’re so welcome! They do have a focaccia recipe on the Caputo bag so maybe you can use that recipe and cut it into hotdog buns. I hope you and your family like the flour 😊
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.
So I made this recipe today for the first time, and I found that the bottom crust was really hard and the overall crust was semi-hard. I used the Caputo flour and baked it in a cast iron Dutch oven. Do you have any suggestions on what I did wrong? Other than the things I stated this bread was really delicious!
I did one try with this so far. The loaf ended up taking an extra 10 minutes to brown, and when it had, the crust was almost too hard to cut, and the inside was gummy. Not sure what I did wrong. The dough was wonderful. :(
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
Hello! Thank you for your comment and feedback! I was thinking some people might have allergies or intolerance to the wheat rather than the gluten, and that's why I added the ingredients list in the video. I wish I can find some other non-wheat flour to make bread. So far, I think cassava is the best replacement for some recipes. Happy baking!
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
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.
Hello! I’m sorry about your bread not rising 😔. How hot is it in your house? I heard GF Flours ferment faster than regular flour. Maybe try 6-8 hours of bulk fermentation time or stick the dough in the fridge. The fridge will help slow down the fermentation process. I hope that helps!
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!
Oh no! I'm sorry the bread didn't turn out well. I'm gonna try my best to help you! After you mixed the ingredients, how long did you let the dough rest for? How long did you let the dough rest for after shaping it? Did you bake it in a dutch oven or bread baker? 450°F isn't that hot for bread baking, especially with a dutch oven (or bread baker). I've made bread and pizzas that sometimes require oven temperature of 500°F.
@@WeekendInMyKitchen Thanks so much for responding! The first rest was at the longer end - 18 hours. Then after shaping it was exactly 2 hours. I used a Dutch oven to bake it.
@@WeekendInMyKitchen Dutch Oven was pre-heated at 450. I don't recall how long I did that for though...is there a minimum time? For the yeast, I used the Caputo yeast and it expires in January. It's been refrigerated the entire time. Maybe I'll try this again with a shorter rest time at the beginning to see if that makes a difference.
@terijohns1644 recipes usually say to preheat the Dutch oven for roughly 1 hour, but I just preheat it while the oven is preheating. I’ll try making the bread again soon too. I hope we can figure this out 😊
With my experience, gluten-free dough needs to be wetter and stickier than it’s wheat counterpart. As soon as I saw the Caputo dough, I knew it would do better than the other. One of the adjustments I’ve found to be helpful, especially using a one for one gluten-free flour, is that the dough should look and feel water and sticker than regular wheat dough. I had immediate concerns with the dry dough that was formed with the King Arthur flour. I immediately thought more water needed to be added to the King Arthur dough.
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.
Oh no! I'm sorry about your bread. I had another fam say the same thing. I'm wondering if using my ceramic baker has anything to do with it. I just did a video on King Arthur Gluten Free Bread Flour (not pizza flour) and their directions indicate to bake for 40mins with lid, then 20-30 mins without lid. I wonder if that'll make a difference.
I’ve done this exact recipe a few times and the bread was white everytime. Never got that golden brown color BUT it tasted amazing both times - Dutch oven preheated in oven - 18 hours after mixing I’ll take taste over color any day. Thanks for the video!
Hello! The King Arthur website indicates that 1 cup of all purpose flour is about 120grams. Their gluten free bread flour (found it in their recipe) says 3/4 cup is about 170grams. So maybe the gluten free flour weights more? I hope that helps 😊
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! =)
Hahaha 🤣 😂 😂. You always know how to make a girl laugh. Thank you for your support! I have a few friends with gluten sensitivity and it’s always nice to find recipes they like. I hope you’re having an awesome weekend and looking forward to your video!
@@WeekendInMyKitchen Thanks, Michelle. Indeed, I have a few friends like that, too. I don't try to help them. (Geez, that looked waaaay more heartless in print, than it felt in my head...) Thanks for having interest in my upcoming video; it opens in 10 minutes! Cheers!
Well, for most of us it is not a choice, it's a necessity. And a LOT has changed in the last ten years. There are many, many delicious options now. I don't miss gluten at all I just wish companies would not gouge the gluten free community the way it shamelessly does. I am so thankful for people like Michelle that give us such delicious gf recipes.
@SuzetteG316 thank you so much for your comment! I really want to make more gf videos, but it’s been tough. My good friend has Celiac and loves the Caputo GF bread.
Right?!!!! I think it's like $14 for a 2 lb bag. I'm currently editing a video for King Arthur GF Bread Flour (not pizza flour) and I think it's sooo much better. I plan to post it this Saturday 😄
Hello! Thank you for the comment! Another fam informed me about the gluten in semolina too. I’ve been kicking myself in the head ever since 😩. Thanks for the tips! I’ll look into the stagionni flour 😊
Hello! Yes, I didn’t know KA had a separate flour for bread. I’m actually in the middle of filming with the KA GF Bread flour today. I plan to post it this weekend 😊
@@joannevenere3552 Thank you for the tips! I've been curious about their AP Flour. Have you ever tried the Cup4Cup flour? I just got some and found a brioche recipe.
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
What? Gluten is a protein in wheat. Gluten free 100% is wheat free. I believe you’re thinking the other way around, wheat free isn’t always gluten free. 😊
@@tianamorganvideos These products contain wheat starch which has the glutten removed from it. So yes its glutten free but it still contains wheat which people may be allergic to when buying the product and most people cannot distinguish between a wheat allergy, glutten intolerance and celiac disease which can damage the upper intestines. They can have a combination of the above. Generally a glutten free product has no wheat in it but some have refined it to take the glutten out. If you buy this product you may have a glutten intolerance but also a wheat allergy so beware. It says this on their website.
@tianamorganvideos leave it to Italy to find a way to take gluten out of wheat! I've had celiac for almost 20 yrs now and I use the caputo and KA bread flour all the time. Both have top ingredient as gf wheat starch. It's AMAZING!!
Hello! Thank you for the info and you’re absolutely right! A few people told me about the KA GF bread flour so I made a video on it 😊 ua-cam.com/video/sr0Tl7tNrJI/v-deo.html
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.
Hello! Thank you so much for your feedback! I really didn’t think of that and you have amazing observation. I will have to give the recipe another go. Happy baking!
Unfortunately, there are no strains of wheat that produce 0% gluten. Gluten is a family of proteins found in wheat, barley, and rye. It's what gives dough its elasticity and helps bread rise. While there are wheat varieties with lower gluten levels than others, completely eliminating gluten from wheat is not currently possible through traditional breeding or genetic modification. Here's why: * Gluten's Role: Gluten proteins are essential for wheat's structure and function. They're not just an add-in; they're a fundamental part of the grain. * Genetic Complexity: The genes responsible for gluten production are complex and intertwined with other genes that control important traits like yield and disease resistance. Altering these genes to eliminate gluten could have unintended consequences for the plant's viability. * Ongoing Research: Scientists are actively exploring ways to reduce gluten in wheat, primarily to help people with celiac disease and gluten sensitivity. Some promising approaches include: * Gene editing: Using techniques like CRISPR-Cas9 to precisely target and modify gluten genes. * RNA interference (RNAi): Silencing the expression of gluten genes. * Selective breeding: Crossing wheat varieties with naturally lower gluten levels. While these research efforts offer hope for the future, it's important to remember that currently available wheat varieties all contain some level of gluten. If you need to follow a gluten-free diet, it's crucial to avoid wheat and wheat-containing products altogether. Alternatives for Gluten-Free Baking: If you're looking for gluten-free options, there are many alternative grains and flours available, such as: * Rice flour * Corn flour * Almond flour * Coconut flour * Tapioca flour * Potato starch * Sorghum flour These can be used to create delicious gluten-free breads, cakes, and other baked goods. I hope this information is helpful! Let me know if you have any other questions.
It is extra-ordinarily rare to truly be gluten intolerant. No one was gluten sensitive when I was a kid. Now 10-20% are intolerant of gluten. It’s in your head.
No, it's not. You boomers (i'm just gonna assume that based on your phrasing.) just let our food chain get turned into toxic shite while you discoed and sold our future for your gain.
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! ❤
You're so welcome! Thank you so much for your comment! It's comments like yours that motivates me to make these videos. I just bought a GF bread flour from King Arthur (not pizza flour) and I can't wait to test it out. I also found a recipe for GF brioche, so hopefully it all comes out yummy *keeping fingers crossed*
Cooking with the Coias has a great recipe also.
Thanks again for your trouble testing the bread now. As soon as the Caputo flour comes on Wednesday I will be making both the pizza and bread. Thanks to you I am sure they will both come out good. I was an experienced regular four baker for many years.
Thank you for making this video. The caputo is the only flour my wife can have and it really does produce great gf pizza. Ill be making dinner rolls for thanksgiving with this recipe. Hope you have a wonderful holiday!
You’re so welcome! Thank you for your comment! I’m sure your dinner rolls will come out amazing 😃
Thanks for the video. We definitely need to try the Caputo flour for bread.
Thanks for watching! I’m very happy with the GF Caputo 😊
Caputo Rocks!
Yes it does! 🙌🏻
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!
Hello! Thank you for your comment! That's a fantastic idea. The GF Caputo flour tends to be a bit pricy so mixing it with other flours would definitely be more cost efficient. Thank you for the tip!
King Arthur makes specific bread flour and also a 1:1 replacement flour.
Hello! Thank you for the info! A few viewers also told me about the GF Bread Flour and I made a video on it 😊
I Tested King Arthur Gluten Free Bread Flour
ua-cam.com/video/sr0Tl7tNrJI/v-deo.html
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?
Hello! Thank you for the comment! I’ve froze the bread after baking it, but never the dough. I know with regular bread, you can refrigerate the dough for the bulk fermentation time or the final rise, but I haven’t tried with the GF flours. It might be something good to experiment😊
@@WeekendInMyKitchen okay, thanks so much!
Thanks for this! Looks great!
You’re welcome! I’m so glad you enjoyed it 😊
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
I agree! Makes the best GF pizza 😊
If I have a warning drawer, should I use it to proof this bread? Or will it make it rise too quickly? / should I use the warning drawer or simply put it in the counter?
Have you made sandwich bread with this type of Flour? (The Caputo) Thanks... Great Video
Hello! Thank you for watching and commenting! I have not tried other bread recipes with the GF Caputo flour, but that would make another great video 😊
@@WeekendInMyKitchen Please do! I'm a new subscriber and hope to see one soon!
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!
3 hours?! Wow that’s a long drive. Oh I didn’t know KA wasn’t available in Canada. I agree with your daughter. Lettuce wraps are just not the same. Hmmmm I don’t know any recipes, but maybe you can make small buns with this recipe?
@@WeekendInMyKitchen We may plan a family trip to get the flour and go to a nice local beach this weekend. I'll give this recipe a go and see how I can tweak it into buns. Thanks again for sharing your tips.
@leemager128 you’re so welcome! They do have a focaccia recipe on the Caputo bag so maybe you can use that recipe and cut it into hotdog buns. I hope you and your family like the flour 😊
I ordered it from Amazon. It's not available there?
Thank you for this great tutorial!
You're very welcome! Thank you for watching!
@@WeekendInMyKitchenoh does 1/2 mean half the packet of active yeast? Half a teaspoon?
@CandiceandJose 1/2 teaspoon 😊
@@WeekendInMyKitchenI’m a nube, thank you!
@CandiceandJose you’re so welcome! Let me know how it turns out if you have time 😊
Great video - thanks 👍🏻🏴
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.
Very good to know! Thank you for the info. Your comment will help a lot of people. Thank you again!
So I made this recipe today for the first time, and I found that the bottom crust was really hard and the overall crust was semi-hard. I used the Caputo flour and baked it in a cast iron Dutch oven. Do you have any suggestions on what I did wrong? Other than the things I stated this bread was really delicious!
Brilliant . Thank you
Caputo is the best. The pizzas are amazing!
I can’t agree more 😊
I did one try with this so far. The loaf ended up taking an extra 10 minutes to brown, and when it had, the crust was almost too hard to cut, and the inside was gummy. Not sure what I did wrong. The dough was wonderful. :(
how much caputo flour cost in the US?
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
Hello! Thank you for your comment and feedback! I was thinking some people might have allergies or intolerance to the wheat rather than the gluten, and that's why I added the ingredients list in the video. I wish I can find some other non-wheat flour to make bread. So far, I think cassava is the best replacement for some recipes. Happy baking!
For the overnight rise, did you put it in the fridge or let it rise at room temp?
Hello! I let it rise at room temp 😊
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
Hello! I’ve never heard about regrowing gluten. That’s very interesting 🤔
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.
Hello! I’m sorry about your bread not rising 😔. How hot is it in your house? I heard GF Flours ferment faster than regular flour. Maybe try 6-8 hours of bulk fermentation time or stick the dough in the fridge. The fridge will help slow down the fermentation process. I hope that helps!
Hi do you leave the dough out all night or put it in the fridge?
Hello! I left the dough out all night at room temp 😊
The two flours had different hydration levels. The King Arthur was under hydrated on the first batch.
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!
Oh no! I'm sorry the bread didn't turn out well. I'm gonna try my best to help you!
After you mixed the ingredients, how long did you let the dough rest for?
How long did you let the dough rest for after shaping it?
Did you bake it in a dutch oven or bread baker?
450°F isn't that hot for bread baking, especially with a dutch oven (or bread baker). I've made bread and pizzas that sometimes require oven temperature of 500°F.
@@WeekendInMyKitchen Thanks so much for responding! The first rest was at the longer end - 18 hours. Then after shaping it was exactly 2 hours. I used a Dutch oven to bake it.
Hmmmm everything sounds good. what else.....
Did you preheat the dutch oven in the oven?
Your yeast is fine and not expired?
@@WeekendInMyKitchen Dutch Oven was pre-heated at 450. I don't recall how long I did that for though...is there a minimum time? For the yeast, I used the Caputo yeast and it expires in January. It's been refrigerated the entire time. Maybe I'll try this again with a shorter rest time at the beginning to see if that makes a difference.
@terijohns1644 recipes usually say to preheat the Dutch oven for roughly 1 hour, but I just preheat it while the oven is preheating.
I’ll try making the bread again soon too. I hope we can figure this out 😊
Thank you
Why was it so tough to mix? Felt like cement
With my experience, gluten-free dough needs to be wetter and stickier than it’s wheat counterpart. As soon as I saw the Caputo dough, I knew it would do better than the other. One of the adjustments I’ve found to be helpful, especially using a one for one gluten-free flour, is that the dough should look and feel water and sticker than regular wheat dough. I had immediate concerns with the dry dough that was formed with the King Arthur flour. I immediately thought more water needed to be added to the King Arthur dough.
This makes so much sense, thanks!!
great video
Thank you! I hope you’re having an amazing weekend 😊
The Arthur bread needs more water. You can see it is really dry ,so why didn't rise it.
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.
Oh no! I'm sorry about your bread. I had another fam say the same thing. I'm wondering if using my ceramic baker has anything to do with it. I just did a video on King Arthur Gluten Free Bread Flour (not pizza flour) and their directions indicate to bake for 40mins with lid, then 20-30 mins without lid. I wonder if that'll make a difference.
I’ve done this exact recipe a few times and the bread was white everytime. Never got that golden brown color BUT it tasted amazing both times
- Dutch oven preheated in oven
- 18 hours after mixing
I’ll take taste over color any day. Thanks for the video!
@jordanjobes4115 thank you for your comment! I really appreciate your feedback 😊
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.
Hello! The King Arthur website indicates that 1 cup of all purpose flour is about 120grams. Their gluten free bread flour (found it in their recipe) says 3/4 cup is about 170grams. So maybe the gluten free flour weights more? I hope that helps 😊
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! =)
Hahaha 🤣 😂 😂. You always know how to make a girl laugh. Thank you for your support!
I have a few friends with gluten sensitivity and it’s always nice to find recipes they like.
I hope you’re having an awesome weekend and looking forward to your video!
@@WeekendInMyKitchen Thanks, Michelle. Indeed, I have a few friends like that, too. I don't try to help them. (Geez, that looked waaaay more heartless in print, than it felt in my head...)
Thanks for having interest in my upcoming video; it opens in 10 minutes! Cheers!
😅in 2013 everything gf was horrible. We've come a long way since.
Well, for most of us it is not a choice, it's a necessity. And a LOT has changed in the last ten years. There are many, many delicious options now. I don't miss gluten at all I just wish companies would not gouge the gluten free community the way it shamelessly does. I am so thankful for people like Michelle that give us such delicious gf recipes.
@SuzetteG316 thank you so much for your comment! I really want to make more gf videos, but it’s been tough.
My good friend has Celiac and loves the Caputo GF bread.
You are mixing volume measurements with weight measurements, I don’t have a scale. How much is 400 grams in cup?
I googled it and it says 400g of water equals to 400ml. I hope that helps 😊
Caputo All the way!!! But way too expensive for one small loaf of bread
Right?!!!! I think it's like $14 for a 2 lb bag. I'm currently editing a video for King Arthur GF Bread Flour (not pizza flour) and I think it's sooo much better. I plan to post it this Saturday 😄
Be careful, semolina has gluten.
Thanks for the video. I really like caputo flour.
Test the Gluten free Le5 Stagionni flour.
Hello! Thank you for the comment! Another fam informed me about the gluten in semolina too. I’ve been kicking myself in the head ever since 😩. Thanks for the tips! I’ll look into the stagionni flour 😊
You used Pizza Flour for the King Arthur not bread flour
Hello! Yes, I didn’t know KA had a separate flour for bread. I’m actually in the middle of filming with the KA GF Bread flour today. I plan to post it this weekend 😊
@@WeekendInMyKitchen they have All Purpose Flour & Bread Flour, you can use either
Happy Baking 😊
@@joannevenere3552 Thank you for the tips! I've been curious about their AP Flour.
Have you ever tried the Cup4Cup flour? I just got some and found a brioche recipe.
@@WeekendInMyKitchen Yes, it’s great. I’d love to see a vid on you doing the Brioche
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
What? Gluten is a protein in wheat. Gluten free 100% is wheat free. I believe you’re thinking the other way around, wheat free isn’t always gluten free. 😊
@@tianamorganvideos These products contain wheat starch which has the glutten removed from it. So yes its glutten free but it still contains wheat which people may be allergic to when buying the product and most people cannot distinguish between a wheat allergy, glutten intolerance and celiac disease which can damage the upper intestines. They can have a combination of the above. Generally a glutten free product has no wheat in it but some have refined it to take the glutten out. If you buy this product you may have a glutten intolerance but also a wheat allergy so beware. It says this on their website.
@tianamorganvideos leave it to Italy to find a way to take gluten out of wheat! I've had celiac for almost 20 yrs now and I use the caputo and KA bread flour all the time. Both have top ingredient as gf wheat starch. It's AMAZING!!
I have these allergies and intolerance and King Arthur is not for me
They both look pretty good, but the caputo one definitely looks super tasty! Watching this alone is making me crave bread and pizza!
Yes! Caputo hands down 🤗. Ugh I crave bread and pizza everyday hahahaha. I hope your Monday is going well!
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.
Hello! Thank you for your comment! I agree! I’m a big Caputo fan 😊
I think King Author has gluten free bread flour now. It might be a game changer.
Hello! Thank you for the info and you’re absolutely right! A few people told me about the KA GF bread flour so I made a video on it 😊
ua-cam.com/video/sr0Tl7tNrJI/v-deo.html
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.
Hello! I had a few viewers tell me the same thing so I made a video on it. Thanks for the info!
ua-cam.com/video/sr0Tl7tNrJI/v-deo.html
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.
Hello! Thank you so much for your feedback! I really didn’t think of that and you have amazing observation. I will have to give the recipe another go. Happy baking!
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.
Gluten free wheat!?! I'm so confused
Unfortunately, there are no strains of wheat that produce 0% gluten.
Gluten is a family of proteins found in wheat, barley, and rye. It's what gives dough its elasticity and helps bread rise. While there are wheat varieties with lower gluten levels than others, completely eliminating gluten from wheat is not currently possible through traditional breeding or genetic modification.
Here's why:
* Gluten's Role: Gluten proteins are essential for wheat's structure and function. They're not just an add-in; they're a fundamental part of the grain.
* Genetic Complexity: The genes responsible for gluten production are complex and intertwined with other genes that control important traits like yield and disease resistance. Altering these genes to eliminate gluten could have unintended consequences for the plant's viability.
* Ongoing Research: Scientists are actively exploring ways to reduce gluten in wheat, primarily to help people with celiac disease and gluten sensitivity. Some promising approaches include:
* Gene editing: Using techniques like CRISPR-Cas9 to precisely target and modify gluten genes.
* RNA interference (RNAi): Silencing the expression of gluten genes.
* Selective breeding: Crossing wheat varieties with naturally lower gluten levels.
While these research efforts offer hope for the future, it's important to remember that currently available wheat varieties all contain some level of gluten. If you need to follow a gluten-free diet, it's crucial to avoid wheat and wheat-containing products altogether.
Alternatives for Gluten-Free Baking:
If you're looking for gluten-free options, there are many alternative grains and flours available, such as:
* Rice flour
* Corn flour
* Almond flour
* Coconut flour
* Tapioca flour
* Potato starch
* Sorghum flour
These can be used to create delicious gluten-free breads, cakes, and other baked goods.
I hope this information is helpful! Let me know if you have any other questions.
Caputo has wheat starch. Ugh why is wheat so great when baking
Ugh I know 😞
It does not taste like real bread 😢
Bull i made these bread same exact way still tasted crap and didnt come out at all crispy like hers she clearly swapped flours ?
Caputo is expensive!
I love Caputo. In Italy is less expensive. I use Caputo every day❤ kiss front Italy
It is extra-ordinarily rare to truly be gluten intolerant. No one was gluten sensitive when I was a kid. Now 10-20% are intolerant of gluten. It’s in your head.
No, it's not. You boomers (i'm just gonna assume that based on your phrasing.) just let our food chain get turned into toxic shite while you discoed and sold our future for your gain.