We followed Caputo's own Fioreglut recipe book and ingredient list, Health Canada's position on gluten-free claims and a Gluten Free Watchdog product report. We pulled Google autocomplete questions for Caputo gluten-free flour and Fioreglut and read Reddit baking and celiac threads. Each product here was checked on its live chickenpieces.com page on November 13, 2026.
2026 Nov 13th
How Do You Use Caputo Fioreglut Gluten-Free Flour in a Pizzeria?
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Gluten-Free Pizza Method
How Do You Use Caputo Fioreglut Gluten-Free Flour in a Pizzeria?
Caputo's own Fioreglut pizza formula, how the dough behaves, how to proof and bake it, and how to keep a gluten-free pie safe in a busy wheat kitchen.
Quick Answer
Mix 1 kg of Caputo Fioreglut with 800 g of water, 15 g of yeast, 25 g of salt and 30 g of olive oil. Portion 280 to 300 g balls, cold proof them at 4 degrees Celsius for 6 to 8 hours, then bake. The dough is softer and stickier than wheat dough, so work it with oiled hands.
At a Glance
Key Takeaways
80 percent hydration
Caputo's own Fioreglut pizza formula uses 800 g of water per kilo of flour. That's wetter than most wheat pizza dough.
Short mix, cold proof
Five minutes in a mixer, then 6 to 8 hours in the fridge at 4 degrees Celsius. There's no gluten to develop.
Made with wheat starch
Fioreglut contains gluten-free wheat starch. It is labelled gluten free, but it is not suitable for a wheat allergy.
Separate everything
The flour is only half of a safe gluten-free pizza. Bins, scoops, peels and prep time all need to stay apart from wheat flour.
Methodology
How we put this guide together
Definition
What is Caputo Fioreglut?
Fioreglut is the gluten-free flour blend from Mulino Caputo, the Naples mill behind Caputo 00 pizza flour. It's a mix of starches and fibres built to act like wheat flour in pizza and bread. The bag sold in the US as Caputo Gluten Free is the same Fioreglut blend, made in Italy.
The Caputo ingredient list reads gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar and flavouring. Psyllium and guar do the job gluten normally does, giving stretch and hold. We stock it in a 5 kg bag and a 1 kg bag.
Field tip: Fioreglut is not a 00 wheat flour with the gluten taken out. Treat it as its own dough with its own rules.
Formula
What is the Caputo Fioreglut pizza dough recipe?
Caputo's published pizza formula is 1 kg Fioreglut, 800 g water, 25 g salt, 15 g Caputo yeast and 30 g extra virgin olive oil. It makes 3 to 4 pizzas of 28 to 32 cm. That's 80 percent hydration, so expect a soft, wet dough that holds together on the bench.
The formula comes from the Caputo Fioreglut recipe book, written by pizza chef Davide Civitiello. Use the same yeast type every batch. If you switch from instant to active dry, test a half batch first, because the published recipe doesn't give a conversion.
Field tip: Weigh the water. Cups and jugs drift, and 50 g of extra water turns this dough into batter.
Mixing
How do you mix Fioreglut dough?
Put the flour in a planetary mixer with the flat beater, add the yeast and blend. Add all the water and mix 2 minutes. Add the salt and mix 2 more minutes. Scrape the bowl, add the oil and mix 1 more minute. That's the whole mix, about 5 minutes, per Caputo's method.
Use the flat beater, not the dough hook. There's no gluten network to build, so long kneading does nothing useful. Some pizza makers on Reddit report a sticky, hard-to-handle dough. That's normal at 80 percent hydration. Oil your hands and the bench instead of adding more flour.
Field tip: Mix the gluten-free batch first thing, before any wheat flour is in the air.
Proofing
How long should Fioreglut dough proof?
Caputo says to portion the dough into 280 to 300 g balls, wrap each one in film or a food bag, and refrigerate at 4 degrees Celsius right away. After 6 to 8 hours, the dough is ready to open. Plan the batch the morning of service for a dinner rush.
Open the ball on a lightly floured surface with oiled hands. Push it out from the centre with your fingers. It has less stretch than wheat dough, so slapping it or stretching it over your knuckles tends to tear it. Rice flour on the bench keeps it from sticking without adding gluten.
Field tip: Label gluten-free dough boxes in a different colour and store them on the top shelf, above wheat dough.
Baking
How do you bake Caputo gluten-free pizza?
Caputo's recipe bakes the pizza in an oven preheated to 250 degrees Celsius for about 10 to 15 minutes. That suits a deck or conveyor oven. A wood-fired oven runs much hotter, so a gluten-free crust browns faster there. Watch the first few pies and set your own time.
Bake on a dedicated pan, screen or parchment rather than straight on a deck that sees wheat pizza all night. That keeps wheat flour and cornmeal from the deck off the crust. Use a separate peel and cutter, and keep them away from the wheat station.
Field tip: Keep one clean gluten-free kit: peel, cutter, ladle and screens. Store it bagged between orders.
Allergens
Is Caputo Fioreglut safe for celiac customers?
Fioreglut is labelled gluten free, and its wheat starch is processed to remove gluten. Health Canada accepts gluten-free claims where processing is shown to remove gluten and levels stay under 20 ppm. It still contains wheat, so it is not safe for anyone with a wheat allergy. Tell guests what's in the crust.
Some people with celiac disease avoid wheat starch on principle, and a Gluten Free Watchdog report notes two versions of the product exist. Read the label on each delivery. The biggest risk in a pizzeria is cross-contact with wheat flour, not the bag itself.
Field tip: Ask the guest if the gluten-free request is for celiac disease or a wheat allergy. The answer changes what you can serve.
Comparison
Caputo Fioreglut vs Caputo 00 Pizzeria
| Product | Item ID | Contains gluten? | Bag size | Best use |
|---|---|---|---|---|
| Caputo Gluten Free Fioreglut 5 kg | 6018108045001 | No, gluten-free wheat starch | 5 kg | Gluten-free pizza and bread in volume |
| Caputo Fioreglut 1 kg | 801460165434 | No, gluten-free wheat starch | 1 kg | Test batches and low-volume gluten-free menus |
| Caputo 00 Pizzeria Blue 25 kg | 6018100653655 | Yes, wheat flour | 25 kg | Regular Neapolitan-style wheat dough |
Ingredients come from the Caputo label and our live product pages, checked November 13, 2026.
Our Take
Why most Fioreglut problems are handling problems
Most complaints about Fioreglut, like sticky dough, tearing and dense crust, come from treating it like wheat dough. It wants a short mix, a fridge proof, oiled hands and gentle opening. The other half of the job is the kitchen. A perfect gluten-free crust baked on a floury deck is still not safe for a celiac guest.
Shop the Range
Gluten-free pizza ingredients in stock
Caputo Gluten Free Flour 5 KG - Fioreglut Pizza Flour
Item ID 6018108045001. Fioreglut in the 5 kg bag. Five bags of dough per bag at Caputo's 1 kg formula.
Caputo Fioreglut Italian Gluten-Free Flour, 1 kg
Item ID 801460165434. Fioreglut 1 kg. Good for trial batches before you add gluten-free to the menu.
QUALITY Rice Flour 4.54 kg
Item ID 6010855384327. Rice flour for dusting the bench. Check the label for a gluten-free claim.
Lesaffre Saf Instant Yeast | 454G/Unit, 20 Units/Case
Item ID 6010856454456. Instant dry yeast, 20 x 454 g. Keep a sealed brick for the gluten-free station.
FLEISCHMANNS Dry Active Yeast 907g/2lb
Item ID 829381383133. Active dry yeast in a 907 g pack for kitchens that prefer to bloom yeast.
Spoleto Extra Virgin Olive Oil 3 L - Premium Cold Pressed
Item ID 6018101588543. Extra virgin olive oil, 3 L, for the dough and for oiling hands and bench.
Bags ship across Canada and to the US at live UPS rates. Compare every Caputo bag on our Caputo flour in Canada page, or read our Caputo 00 pizza flour guide for wheat dough. Call 1-833-462-8550, request a quote or browse Flour & Baking Ingredients.
FAQ
Frequently asked questions
Is Caputo Fioreglut safe for celiacs?
Fioreglut is labelled gluten free, and its wheat starch is processed to remove gluten. Health Canada accepts gluten-free claims under 20 ppm when processing is shown to remove gluten. Some celiac guests still avoid wheat starch, so disclose it. See Health Canada's gluten-free position for the rules.
Does Caputo gluten free flour have xanthan gum?
No. The Caputo ingredient list has no xanthan gum. The binders are psyllium seed fibre and guar, which give the dough its stretch. That's why you don't need to add gums or extra binders to the Fioreglut 5 kg bag. Follow the published formula as written.
What is Caputo gluten free flour made of?
Caputo lists gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, guar and flavouring. It's made in a facility that also handles nuts, milk, eggs, soybeans and sesame. Read the allergen line on each bag, since labels can change between production runs.
Is Caputo 00 flour gluten free?
No. Caputo 00 Pizzeria, Chef and the other 00 grades are wheat flours and contain gluten. Only Fioreglut is gluten free. Keep the two apart in storage. Our Caputo 00 Pizzeria Blue 25 kg is for wheat dough only. Browse the full Caputo range.
What is the difference between Caputo Fioreglut and Caputo Gluten Free flour?
How much water do you use with Caputo gluten free flour?
Caputo's pizza formula uses 800 g of water per 1 kg of Fioreglut, which is 80 percent hydration. The loaf bread formula uses 900 g of cold water per kilo. Weigh the water every time. For the full pizza recipe, see the Caputo Fioreglut recipe book.
Why is my gluten-free pizza dough so sticky?
Fioreglut dough is meant to be soft and tacky at 80 percent hydration. Adding flour makes the crust dense. Oil your hands and the bench, portion the dough cold, and open it gently from the centre. If it's still too slack, check that you weighed the water.
Does gluten-free pizza dough need to rise?
Yes, if the recipe uses yeast. Caputo's Fioreglut pizza dough goes into the fridge at 4 degrees Celsius right after balling and is ready after 6 to 8 hours. The dough rises less than wheat dough, because there's no gluten to trap gas, but the proof still builds flavour and softness.
Can you make bread with Caputo gluten free flour?
Yes. Caputo's recipe book has a sandwich loaf: 1 kg Fioreglut, 900 g cold water, 25 g salt, 20 g dry yeast and 30 g olive oil. It goes into tins at about 750 g each, rises until doubled, and bakes. The full steps are in the Fioreglut recipe book.
Can you buy Caputo gluten free flour in bulk?
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