FioreGlut
Mulino Caputo
A premium gluten-free flour blend from the Mill of Naples, crafted for outstanding results in pizza, bread, focaccia and more. This mix combines gluten-free wheat starch, corn & rice starches, buckwheat flour and psyllium fiber to give dough structure, elasticity, and great texture that bakes up crisp outside and tender inside — not flat or cardboard-like. Whether you’re making Neapolitan-style pizzas at home or artisan gluten-free bread, Fioreglut delivers better handling and flavor than many basic GF blends because its formula supports good rise and chew.
Optimal hydration: 65% – 75%
Select a flour with W strength data for personalized hydration guidance.
Optimal fermentation: 1-2 hoursat 22°C
TestedGluten-free flour — very short fermentation window.
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Best For
Pizza Classica
Technical Specifications
Absorption | 65% |
Mulino Caputo FioreGlut is a recommended hydration range of 65–75% and 65% absorption. A premium gluten-free flour blend from the Mill of Naples, crafted for outstanding results in pizza, bread, focaccia and more. This mix combines gluten-free wheat starch, corn & rice starches, buckwheat flour and psyllium fiber to give dough structure, elasticity, and great texture that bakes up crisp outside and tender inside — not flat or cardboard-like. Whether you’re making Neapolitan-style pizzas at home or artisan gluten-free bread, Fioreglut delivers better handling and flavor than many basic GF blends because its formula supports good rise and chew. It ferments best over 1–2 hours at room temp (22°C). Gluten-free flour — very short fermentation window.