Gluten Free Baking Thread

[Ad_Augendae]

Gluten Free Bread Recipe With Caputo Flour

• 166g Flour
• 133g Water
• 30g Egg White
• 6g Olive Oil
• 5g Sugar
• 4g Salt
• 3g Yeast

Revised Below 08/08/2026

• 166g Flour
• 120g Water
• 30g Egg White
• 5g Cold Pressed Canola
• 5g Sugar
• 4g Salt
• 3g Yeast

Mix it all together with a strong wisk and put it in a pre oiled Tin, dome it with oil using a silicone brush and cover with an oiled piece of cling film. Raise in a warm place till it pushes the cling film to a slight dome shown below and chuck it in the oven at 210C none fan for 20 mins or until it reaches 210f internal.

Edit: Get the updated grey 1lb Loaf Tin

Please share your Gluten Free experiences of baking bread,pizza,cake etc, this is my final bread recipe for sandwhich bread and toast more importantly after testing quite a few recipes and it's repeatable every time.

 

[Brazo]

That does look good. Could we see a slice?

Are you coeliac or just reducing gluten?

Cheers.

 

[The_Arbiter]

Nice looking loaf and rise, but i guess that's due to that particular flour being wheat based. Bit pricey for me!

 

[Ad_Augendae]

That does look good. Could we see a slice?

Are you coeliac or just reducing gluten?

Cheers.

Yes I am Coeliac, and I love a crunchy bit of proper toast in the morning.

Nice looking loaf and rise, but i guess that's due to that particular flour being wheat based. Bit pricey for me!

Thanks!
Yeah I've been looking for quite a while for a good combination of flour that does good pizza and bread, I know It's expensive-I payed £5.66 a kilo this time around.
But for me It's worth it considering I have been buying the soft rolls for £2.80 per pack of 4x3 each week. Each 1lb loaf which lasts 2 days now comes in at around £1.50 ish.

 

[Brazo]

@Ad_Augendae thanks and it does look a good texture, how do they make a wheat based gf loaf?

 

[adidan]

Thanks for the recipe, only recently and happily stumbled upon Caputo flour which finally makes pizza bases taste glorious.

Not coeliac but my body decided one day that if I had gluten it would blow up like a balloon and cause me all sorts of issues. Taken an age to find good flour.

Will give this a go,

 

[Ad_Augendae]

@Ad_Augendae thanks and it does look a good texture, how do they make a wheat based gf loaf?

I didn't want to get into a debate about Codex (wheat starch) or Coeliac Disease, please do your due diligence. If you are Coeliac and can eat wheat based products with the gluten reduced to safe levels thats great news.

 

[Ad_Augendae]

Thanks for the recipe, only recently and happily stumbled upon Caputo flour which finally makes pizza bases taste glorious.

Not coeliac but my body decided one day that if I had gluten it would blow up like a balloon and cause me all sorts of issues. Taken an age to find good flour.

Will give this a go,

I have a great Pizza recipe which I'm still refining with the same flour, and I'll have to agree It's the best thing since sliced bread.

 

[Brazo]

I didn't want to get into a debate about Codex (wheat starch) or Coeliac Disease, please do your due diligence. If you are Coeliac and can eat wheat based products with the gluten reduced to safe levels thats great news.

It is a big area of interest of mine and the gluten free claims that businesses make, as gluten free is a legally protected term but I’ll respect your boundaries if you’d rather not discuss that element.

 

[adidan]

I have a great Pizza recipe which I'm still refining with the same flour, and I'll have to agree It's the best thing since sliced bread.

I found a pizza company that put me onto it, they make cracking pizzas (even my gluten eating OH preferred them).

Still refining mine too! I seem to find the wetter the better for gluten free mixes, I used to make a lot of bread when eating gluten - not really tried since.

Will give this a go. Can I ask, why the egg white? Is it in there to add a 'fluffiness'?

 

[Ad_Augendae]

I add the egg white for a bit of protein mainly as starch based products are very harsh. My Pizza based reciepe for example uses egg yolk for colour as well at low temps.
Making it softer is up for debate, structure I might agree with, and sugar for colour at low temps.

 

[Ad_Augendae]

'fluffiness'?

One critical thing to note is if you do make it, leave it to setup properly, I make mine in the evening after I've eat and leave it overnight and use it the next day.
You will need a very sharp knife to cut it otherwise

 

[The_Arbiter]

£5.66 per kilo is a good price, i'd try it at that price if i could get it, as that rise is good. I just use the Freee stuff which is cheap enough, and also organic buckwheat but that isn't rated as gluten free, both struggle with significant rise and structural integrity.

 

[Ad_Augendae]

I bought bulk this time, I have storage and It's much cooler now, if your in the UK and can manage the hit in one go, Sous Chef has 15KG bags for £85 Free Delivery!
As luck has it I also happen to have storage barrels from my previous Gluten Free escapades. The best one I found was a shipton mill mix, but that clogged me up sadly.
I went down a route of Methylcellulose and Pea Proteins etc to get what I wanted but gave up in the end, Caputo although not perect is good enough, I get maximum return from a 1lb loaf as you see above, just keep everything at 95f and your good, tin,water,raise temp etc.... same for Pizza, I prep the dough between 2 sheets of baking paper with a rolling pin then roll the edges in and flip, then fold the edges of the baking paper to seal it in to stop moisture loss/hardening. Think big square paper bag.

 

[Ogoshi]

We love this flour in our house, but wow is it sticky!

 

[Ad_Augendae]

Yeah I made a proper mess of my Gieves & Hawkes shirt when making cookies yesterday!

 

[Ad_Augendae]

Has anybody tried any of the Eurostar range of flours out. They seem to talk the talk!

Our Story

Eurostar Foods Wholesale

www.eurostarfoods.co.uk

Got a new book for Christmas (The Ellements Of Baking) and want to try more cakes and biscuits out with a better quality flour.
I can't find any proper info on their site about the flour, however waitrose shows the following below for the plain flour.
They also have a little cook book for their GF flours, I don't want to post as it's a shopify link.

1. Ingredients​

   Potato Starch, Corn Starch, Rice Flour, Vegetable Flour, Vegetable Fibres
   

   Allergen Information​

   Free From Cereals Containing Gluten
   

   Allergy Information​

   This product is packed in a Gluten free and allergen free facility.
   

   Dietary Information​

   Suitable for Vegans; Gluten free
   

   Typical Values	per 100g as sold
   Energy	1450kJ/342kcal
   Fat	1.3g
   Of which saturates	0.3g
   Carbohydrates	71.4g
   Of which sugars	2.4g
   Fibre	4.8g
   Protein	8.8g
   Salt	0.03g

 

[Ad_Augendae]

Butter cookies or shortbread cookies, take your pick, these are made from Codex (wheat starch) so not wheat free just Gluten Free.

100g Fioreglut flour
72.5g Unsalted butter
32.5g Caster Sugar
25g Corn flour/Starch
1/2tsp Vanilla essence
Divide into 16 cookies with a 50 or 55mm cutter. Bring together the softened butter/Sugar/vanilla with a fork.
Then add the flour/starch and mix with your fingers, make into a ball then roll between to sheets of grease proof paper.
Cook @170 none fan for 14 mins or until they just start to brown like the following.

 

[Ad_Augendae]

Gluten Free Pizza For The Oven
A warning first, this is a Wheat Based product with the Gluten removed to safe levels called Fioreglut made by Caputo.

• 166g Flour
• 133g Water
• 5.8g Olive Oil
• 5g Sugar
• 4g Salt
• 3g Yeast
• 1 Egg Yolk
• 2 sheets of grease proof paper 15"x15"
• 1 Large rolling pin 15"

Mix the flour,water,sugar,salt and yeast in a bowl. Once the mix is together add 2/3 of the Olive Oil and continue to mix. You're looking for no lumps.
At that point stop and bring the dough to a ball and shape with a silicone spatula. Pour the rest of the Oil onto the ball and continue bringing it to a tighter ball.
You should now be able to grab it with your hands and gently further shape into a ball and transfer to a sheet of parchment paper 15"x15" square.
The object of the game here is to move as quickly as you can patting the dough ball down with your hands then add the second piece of paper on top
and roll the dough out to the edges leaving about an inch. Now grab the lot and flip the whole thing and remove the top layer of paper gently and set aside.
This takes a little practice but you need to roll the edges in to make what will be the crust. Once you feel you have a 12" ish Pizza you need to press down on the
inner egde of the roll you just made to seal it to the rest of the dough. Replace the top piece of paper and flip again, at this point you should have what resembles a Pizza with a rolled edge. Now you need to fold the 4 sides of the paper about an inch under to seal it - think a big paper bag, set it aside to rise until like below.
For me @23c that would take about 35 to 45 mins. For the last step pat down the centre and remove the paper, coat the edge with the egg yolk and build a Pizza
of your choice and pop it in the oven onto a steel or stone for 2 mins then remove the Pizza from the parchment paper and cook for another 2/3 mins.
Cook as hot as you can, ie my oven will do about 250C non fan.

You could also transfer the made pizza from the Parchment Paper to a 12" pizza pan and cover with cling film and raise.
I use Zyliss cook-ware because it tends not to stick, and no I've not tried that method. But I see no reason why it wouldn't work.
The egg is to help with browning - you could remove if you can't do egg.

Just a side note, I am having more and more trouble with grease proof papers. currently using Asda Orange Baking Paper.