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Here you will find brief reviews of products I use or have tried, along with links to purchase where applicable. My opinions are always going to be honest and true. As an Amazon Associate I will earn a small commission from qualifying purchases. These commissions help fund all costs associated to my site and baking. So a huge thank you in advance to all of you!
Antimo Caputo Gluten Free Pizza Flour is by far my favorite flour to use for almost everything. It produces amazing flavor and texture, often indistinguishable from the real deal! Important to note is that it does contain gluten-free wheat starch, so it may not be right for those with wheat allergies (but IS safe for celiac). If you're unsure if it is safe for you consult with your physician before consuming. You can read more about this on by blog.
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A close second is Bob's Redmill 1-to-1 Gluten Free Flour. Before I found Caputo, this was my go to for basic baking. It is still the flour I use for my deep fry batters - I just enjoy it more. It holds together well, great texture, stays crisp, and does not retain a lot of oil. It is ok for regular baking too, but doughs tend to be a bit drier and crumbly. Caputo works and feels more like regular flour.
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