18 Delicious Caputo Gluten Free Flour Recipes for Every Occasion

Searching for the perfect gluten-free recipes that don’t compromise on taste or texture? Look no further! Our roundup of 18 delicious Caputo Gluten Free Flour recipes is here to inspire your next kitchen adventure. From cozy breakfast pancakes to elegant dinner party desserts, we’ve got something for every occasion. Dive in and discover how versatile and delightful gluten-free cooking can be!

Caputo Gluten Free Flour Pizza Dough

Alright, let’s dive straight into making that dreamy, gluten-free pizza dough with Caputo flour. **No fluff**, just the good stuff.

Ingredients

• 2 1/2 cups Caputo Gluten Free Flour
• 1 cup warm water (110°F)
• 2 tsp active dry yeast
• 1 tsp granulated sugar
• 1 tsp fine sea salt
• 2 tbsp extra-virgin olive oil

Instructions

1. **Bloom the yeast**: In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. **Mix dry ingredients**: In a large bowl, whisk together Caputo Gluten Free Flour and sea salt.
3. **Combine wet and dry**: Pour the yeast mixture and olive oil into the dry ingredients. Stir until a shaggy dough forms.
4. **Knead the dough**: Transfer to a lightly floured surface and knead for 5 minutes until smooth. *Tip: If sticky, add a sprinkle more flour.*
5. **First rise**: Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled.
6. **Shape the dough**: Punch down the dough and roll out on a floured surface to your desired thickness. *Tip: For a crispier crust, roll thinner.*
7. **Preheat oven**: Heat your oven to 475°F with a pizza stone or inverted baking sheet inside for at least 30 minutes.
8. **Bake**: Transfer the shaped dough to a parchment-lined peel or another inverted baking sheet. Add toppings and bake for 10-12 minutes until golden. *Tip: Rotate halfway for even cooking.*

**Savor** the crisp edges and chewy center of this gluten-free masterpiece. Top with fresh basil and a drizzle of chili oil for an extra kick.

Gluten Free Caputo Flour Focaccia

Jump into the world of gluten-free baking with this airy, golden Caputo Flour Focaccia. It’s a game-changer for anyone craving that classic Italian bread texture without the gluten.

Ingredients

• 2 1/4 cups Caputo Gluten Free Flour
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 1/4 cup extra virgin olive oil, plus more for drizzling
• Flaky sea salt, for topping
• Fresh rosemary sprigs, for garnish

Instructions

1. In a large mixing bowl, whisk together Caputo Gluten Free Flour, fine sea salt, and granulated sugar.
2. Dissolve active dry yeast in warm water (110°F) and let sit for 5 minutes until frothy.
3. Pour yeast mixture and 1/4 cup extra virgin olive oil into dry ingredients. Mix until a sticky dough forms.
4. Cover bowl with a damp towel and let dough rise in a warm place for 1 hour, or until doubled in size.
5. Preheat oven to 425°F. Generously oil a 9×13 inch baking pan.
6. Transfer dough to prepared pan, stretching it to fit. Dimple the surface with your fingers.
7. Drizzle with additional olive oil, sprinkle with flaky sea salt, and garnish with fresh rosemary sprigs.
8. Bake for 20-25 minutes, until golden brown and crisp on the edges.
9. Let cool in pan for 10 minutes before slicing.

Bask in the glory of this focaccia’s crisp crust and tender interior. Serve warm with a drizzle of olive oil or use it as the base for a gourmet sandwich.

Caputo Gluten Free Flour Bread

Bake this Caputo Gluten Free Flour Bread and never look back—your gluten-free game just leveled up with this chewy, golden loaf.

Ingredients

• 2 cups Caputo Gluten Free Flour
• 1 tsp xanthan gum
• 1 tbsp granulated sugar
• 1 tsp fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 2 tbsp extra virgin olive oil
• 1 pasture-raised egg, lightly beaten

Instructions

1. In a large mixing bowl, whisk together Caputo Gluten Free Flour, xanthan gum, sugar, and sea salt.
2. Dissolve yeast in warm water (110°F) and let sit for 5 minutes until frothy.
3. Add yeast mixture, olive oil, and beaten egg to dry ingredients. Mix until a sticky dough forms.
4. Knead dough on a lightly floured surface for 5 minutes until smooth. Tip: Use wet hands to prevent sticking.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 375°F. Punch down dough and shape into a loaf on a parchment-lined baking sheet.
7. Let loaf rise for another 30 minutes. Tip: For a glossy finish, brush with olive oil before baking.
8. Bake for 25-30 minutes until golden brown and sounds hollow when tapped. Tip: Use an instant-read thermometer to ensure internal temperature reaches 190°F.

Serve this bread warm with a drizzle of olive oil or toasted with avocado. The crust is crisp, the crumb tender—perfect for sandwiches or simply enjoyed on its own.

Gluten Free Caputo Flour Pasta

Let’s ditch the gluten without skipping the pasta night magic. This Gluten Free Caputo Flour Pasta is your ticket to silky, al dente perfection.

Ingredients

• 2 cups Caputo gluten-free flour
• 3 pasture-raised eggs, lightly beaten
• 1 tbsp extra virgin olive oil
• 1 tsp fine sea salt
• 1/4 cup cold water, as needed

Instructions

1. In a large mixing bowl, combine Caputo gluten-free flour and fine sea salt. Create a well in the center.
2. Add lightly beaten pasture-raised eggs and extra virgin olive oil into the well. Using a fork, gradually incorporate the flour into the wet ingredients until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. If the dough feels dry, add cold water, 1 tbsp at a time.
4. Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes to hydrate fully.
5. Divide the dough into 4 equal portions. Roll each portion through a pasta machine starting at the widest setting, folding and repeating twice before gradually decreasing to the desired thickness.
6. Cut the pasta sheets into your preferred shape using the machine’s attachment or a sharp knife.
7. Bring a large pot of salted water to a rolling boil. Cook the pasta for 2-3 minutes until it floats to the surface, indicating doneness.
8. Drain the pasta, reserving 1/2 cup of pasta water for sauces if needed.

Unbelievably smooth with a delicate bite, this pasta pairs beautifully with a robust ragu or a light garlic and oil sauce. Try tossing it with fresh basil and cherry tomatoes for a summer-ready dish.

Caputo Gluten Free Flour Pancakes

Never settle for bland gluten-free pancakes again. These Caputo Gluten Free Flour Pancakes are a game-changer—fluffy, golden, and utterly irresistible.

Ingredients

• 1 1/2 cups Caputo Gluten Free Flour
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together Caputo Gluten Free Flour, baking powder, kosher salt, and granulated sugar until fully combined.
2. In a separate bowl, combine whole milk, lightly beaten pasture-raised egg, melted unsalted butter, and pure vanilla extract. Whisk until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined—do not overmix. Tip: A few lumps are okay; they ensure tender pancakes.
4. Heat a non-stick skillet or griddle over medium heat (350°F). Lightly grease with butter or cooking spray.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Tip: Wait for the bubbles to pop and stay open before flipping.
6. Flip the pancakes and cook for an additional 1-2 minutes, until golden brown and cooked through. Tip: Adjust heat as needed to prevent burning.
7. Transfer to a warm plate and repeat with remaining batter.

Outrageously fluffy with a delicate crumb, these pancakes are a gluten-free dream. Serve stacked high with a drizzle of maple syrup and a sprinkle of fresh berries for a breakfast that feels anything but restricted.

Gluten Free Caputo Flour Waffles

Ready to revolutionize your breakfast game? These Gluten Free Caputo Flour Waffles are crispy on the outside, fluffy on the inside, and totally guilt-free. Let’s dive in.

Ingredients

• 2 cups Caputo gluten-free flour
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 2 tbsp granulated sugar
• 2 large pasture-raised eggs, lightly beaten
• 1 3/4 cups whole milk
• 1/2 cup clarified butter, melted
• 1 tsp pure vanilla extract

Instructions

1. Preheat your waffle iron to 375°F for optimal crispiness.
2. In a large mixing bowl, whisk together Caputo gluten-free flour, baking powder, sea salt, and granulated sugar until fully combined.
3. In a separate bowl, combine lightly beaten pasture-raised eggs, whole milk, melted clarified butter, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients, stirring gently until just combined—overmixing leads to tough waffles.
5. Ladle the batter onto the preheated waffle iron, using about 1/2 cup per waffle, and close the lid immediately.
6. Cook for 4-5 minutes or until the waffles are golden brown and steam stops escaping from the iron.
7. Remove carefully with a fork, and repeat with the remaining batter.

Perfectly golden and irresistibly crunchy, these waffles pair amazingly with fresh berries and a drizzle of maple syrup. For an extra twist, try sandwiching them with almond butter and banana slices.

Caputo Gluten Free Flour Muffins

Here’s how to whip up muffins that’ll make your gluten-free friends swoon—no one will guess the secret’s in the Caputo flour.

Ingredients

• 2 cups Caputo Gluten Free Flour
• 1 cup organic cane sugar
• 1 tbsp aluminum-free baking powder
• 1/2 tsp fine sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 cup whole milk, at room temperature
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the Caputo Gluten Free Flour, organic cane sugar, aluminum-free baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, clarified butter, and pure vanilla extract, whisking until smooth.
4. Gently fold the wet ingredients into the dry ingredients using a spatula, mixing just until the batter comes together—overmixing leads to tough muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 18-22 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Crumbly yet moist, these muffins boast a delicate vanilla sweetness that pairs perfectly with your morning coffee. Try them toasted with a smear of almond butter for an extra protein kick.

Gluten Free Caputo Flour Cupcakes

Craving something sweet but gluten-free doesn’t mean settling for less. These Caputo Flour Cupcakes are a game-changer, blending science and flavor for a treat that’s as indulgent as it is innovative.

Ingredients

• 1 1/2 cups Caputo Fioreglut flour
• 1 cup organic cane sugar
• 1/2 cup clarified butter, melted
• 3 pasture-raised eggs, lightly beaten
• 1/2 cup almond milk, unsweetened
• 2 tsp pure vanilla extract
• 1 tsp baking powder
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (177°C) and line a muffin tin with cupcake liners.
2. In a large mixing bowl, whisk together Caputo Fioreglut flour, organic cane sugar, baking powder, and sea salt until well combined.
3. Add melted clarified butter, lightly beaten pasture-raised eggs, almond milk, and pure vanilla extract to the dry ingredients. Mix until the batter is smooth and free of lumps. Tip: Avoid overmixing to ensure a tender crumb.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full. Tip: Use an ice cream scoop for uniform cupcakes.
5. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even color.
6. Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Expect a moist, fluffy texture with a delicate crumb that rivals traditional cupcakes. The flavor is rich and buttery, with a subtle nuttiness from the almond milk. Serve them topped with a dollop of coconut whipped cream for an extra indulgent twist.

Caputo Gluten Free Flour Cake

Transform your baking game with this Caputo Gluten Free Flour Cake—light, fluffy, and utterly irresistible. This recipe proves gluten-free doesn’t mean flavor-free, delivering a moist crumb and rich taste that’ll have everyone asking for seconds.

Ingredients

• 1 1/2 cups Caputo Gluten Free Flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, room temperature
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 2 tsp baking powder
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan and line the bottom with parchment paper for easy removal.
2. In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3 minutes. Tip: Ensure your butter is at room temperature for a smoother blend.
3. Gradually add the lightly beaten pasture-raised eggs to the butter mixture, one at a time, beating well after each addition. Stir in the pure vanilla extract.
4. In a separate bowl, whisk together the Caputo Gluten Free Flour, baking powder, and fine sea salt. Tip: Sifting the flour can prevent lumps for a finer cake texture.
5. Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Tip: Overmixing can lead to a dense cake, so fold gently.
6. Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Rich in flavor with a tender crumb, this cake is a testament to the magic of Caputo Gluten Free Flour. Serve it dusted with powdered sugar or topped with fresh berries for a stunning, simple dessert.

Gluten Free Caputo Flour Cookies

Zero excuses needed for these gluten-free Caputo flour cookies—crispy edges, chewy centers, and utterly irresistible. Packed with flavor and texture, they’re a game-changer for anyone craving a sweet treat without the gluten.

Ingredients

• 1 1/2 cups Caputo gluten-free flour
• 1/2 cup almond flour
• 1/2 cup clarified butter, cooled
• 3/4 cup coconut sugar
• 1 pasture-raised egg, lightly beaten
• 1 tsp vanilla bean paste
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1/2 cup dark chocolate chunks

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together Caputo gluten-free flour, almond flour, baking soda, and sea salt.
3. In a separate bowl, cream clarified butter and coconut sugar until light and fluffy, about 3 minutes.
4. Add the lightly beaten egg and vanilla bean paste to the butter mixture, mixing until fully incorporated.
5. Gradually fold the dry ingredients into the wet mixture until a dough forms.
6. Gently stir in dark chocolate chunks.
7. Using a cookie scoop, portion dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Kick your cookie game up a notch with these gems—expect a perfect balance of crisp and chew, with rich chocolate in every bite. Serve warm with a sprinkle of flaky salt or dunk into your favorite dairy-free milk for the ultimate experience.

Caputo Gluten Free Flour Brownies

Yield to your chocolate cravings with these fudgy, gluten-free brownies that don’t skimp on flavor or texture. Made with Caputo Gluten Free Flour, they’re a game-changer for anyone avoiding gluten.

Ingredients

• 1 cup Caputo Gluten Free Flour
• 3/4 cup Dutch-process cocoa powder
• 1/2 tsp fine sea salt
• 1/2 tsp baking powder
• 1 cup unsalted butter, melted and slightly cooled
• 2 cups granulated sugar
• 4 pasture-raised eggs, lightly beaten
• 2 tsp pure vanilla extract
• 1 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (177°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together Caputo Gluten Free Flour, Dutch-process cocoa powder, fine sea salt, and baking powder until well combined.
3. In a large bowl, combine melted butter and granulated sugar, stirring until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add lightly beaten eggs and pure vanilla extract to the butter mixture, mixing until fully incorporated.
5. Gradually fold the dry ingredients into the wet ingredients, using a spatula to mix until just combined. Avoid overmixing to keep the brownies tender.
6. Fold in dark chocolate chips, reserving a handful for topping if desired.
7. Pour the batter into the prepared pan, smoothing the top with a spatula. Sprinkle reserved chocolate chips on top for extra decadence.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Tip: The brownies will continue to set as they cool, so don’t overbake.
9. Allow the brownies to cool completely in the pan on a wire rack before slicing. Tip: For clean cuts, use a sharp knife dipped in hot water.

Kick back and savor the rich, chocolatey depth of these brownies, with a crackly top and fudgy center. Serve warm with a scoop of vanilla ice cream for an indulgent twist.

Gluten Free Caputo Flour Pie Crust

Forget everything you know about gluten-free baking—this Caputo flour pie crust is a game-changer. Flaky, buttery, and impossibly tender, it’s the secret weapon your desserts have been missing.

Ingredients

• 2 cups Caputo gluten-free flour
• 1 tsp fine sea salt
• 1 cup unsalted European-style butter, chilled and cubed
• 1/4 cup ice-cold water
• 1 pasture-raised egg, lightly beaten (for egg wash)

Instructions

1. In a large mixing bowl, whisk together Caputo gluten-free flour and fine sea salt until fully combined.
2. Add chilled, cubed unsalted European-style butter to the flour mixture. Use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
3. Drizzle ice-cold water over the mixture, 1 tablespoon at a time, gently folding with a spatula until the dough just comes together. Tip: Overmixing will toughen the crust.
4. Turn the dough onto a lightly floured surface and knead gently into a ball. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes. Tip: Chilling ensures a flaky texture.
5. Preheat oven to 375°F (190°C). Roll out the dough on a floured surface to a 12-inch circle, then transfer to a 9-inch pie dish. Trim and crimp edges as desired.
6. Brush the crust with lightly beaten pasture-raised egg for a golden finish. Tip: For a rustic look, leave the edges unbrushed.
7. Bake for 20-25 minutes, or until the crust is golden and crisp. Let cool slightly before filling.

Ready to elevate your pie game? This crust delivers a delicate crunch with a rich, buttery flavor that pairs perfectly with both sweet and savory fillings. Try it with a spiced pumpkin filling or a tangy lemon curd for a show-stopping dessert.

Caputo Gluten Free Flour Tart Shells

Alright, let’s dive into these Caputo Gluten Free Flour Tart Shells—crispy, buttery, and totally foolproof. A game-changer for your next dessert or savory tart.

Ingredients

• 1 1/2 cups Caputo Gluten Free Flour
• 1/2 cup unsalted butter, chilled and cubed
• 1 pasture-raised egg, lightly beaten
• 1 tbsp granulated sugar
• 1/4 tsp fine sea salt
• 2-3 tbsp ice water

Instructions

1. Preheat your oven to 375°F (190°C).
2. Combine Caputo Gluten Free Flour, sugar, and salt in a large mixing bowl.
3. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs.
4. Add the lightly beaten egg and mix until just incorporated.
5. Drizzle in ice water, 1 tbsp at a time, until the dough comes together. Tip: Stop adding water when the dough holds together when pinched.
6. Roll out the dough on a lightly floured surface to 1/8-inch thickness.
7. Press the dough into tart pans, trimming any excess. Tip: Use a fork to dock the bottom of the shells to prevent puffing.
8. Chill the shells in the freezer for 15 minutes before baking.
9. Bake for 12-15 minutes, or until golden brown. Tip: Rotate the pans halfway through for even baking.

Just like that, you’ve got a flaky, golden tart shell ready to fill with your favorite custard or fresh fruit. The Caputo flour gives it a perfect crumb—no one will guess it’s gluten-free.

Gluten Free Caputo Flour Crackers

Ready to revolutionize your snack game? These Gluten Free Caputo Flour Crackers are crispy, golden, and impossibly easy. **Bake** a batch today and never look back.

Ingredients

• 2 cups Caputo gluten-free flour
• 1 tsp fine sea salt
• 1 tbsp organic cane sugar
• 1/2 cup cold, unsalted butter, cubed
• 1/4 cup ice-cold water
• 1 pasture-raised egg, lightly beaten (for egg wash)
• 1 tbsp flaky sea salt (for topping)

Instructions

1. **Preheat** your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, **whisk** together the Caputo gluten-free flour, fine sea salt, and organic cane sugar until well combined.
3. **Add** the cold, cubed butter to the dry ingredients. Using your fingertips, **rub** the butter into the flour mixture until it resembles coarse crumbs.
4. **Drizzle** the ice-cold water over the mixture and **stir** until a dough forms. If the dough is too dry, add more water, 1 tbsp at a time.
5. **Turn** the dough out onto a lightly floured surface and **roll** it into a rectangle about 1/8-inch thick.
6. **Brush** the surface of the dough with the lightly beaten egg and **sprinkle** with flaky sea salt.
7. **Cut** the dough into desired cracker shapes using a sharp knife or pizza cutter.
8. **Transfer** the crackers to the prepared baking sheet, spacing them about 1 inch apart.
9. **Bake** for 12-15 minutes, or until the edges are golden brown and the crackers are crisp.
10. **Remove** from the oven and **let cool** on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Absolutely addictive, these crackers boast a buttery flavor and a satisfying crunch. **Serve** them with your favorite cheese or smear with avocado for a quick, gourmet snack.

Caputo Gluten Free Flour Bagels

Here’s how to whip up bagels that’ll have everyone fooled—they’re gluten-free, but you’d never know it. Hack your breakfast game with these chewy, golden beauties made from Caputo Gluten Free Flour.

Ingredients

• 2 cups Caputo Gluten Free Flour
• 1 tbsp xanthan gum
• 1 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/4 cups warm water (110°F)
• 1 tbsp olive oil
• 1 pasture-raised egg, lightly beaten (for egg wash)
• 1 tbsp everything bagel seasoning

Instructions

1. In a large mixing bowl, whisk together Caputo Gluten Free Flour, xanthan gum, sea salt, and sugar.
2. Dissolve active dry yeast in warm water (110°F) and let sit for 5 minutes until frothy.
3. Add yeast mixture and olive oil to dry ingredients. Mix until a sticky dough forms.
4. Knead dough on a lightly floured surface for 5 minutes until smooth. Tip: If dough is too sticky, add a sprinkle more flour.
5. Divide dough into 6 equal pieces, roll into balls, and poke a hole in the center to form bagels.
6. Preheat oven to 425°F and let bagels rest for 20 minutes to rise slightly.
7. Brush each bagel with beaten egg and sprinkle generously with everything bagel seasoning.
8. Bake for 20-25 minutes until golden brown and firm to the touch. Tip: Rotate the tray halfway for even browning.
9. Let cool on a wire rack for at least 10 minutes before slicing. Tip: For extra crispiness, toast before serving.

Dig into these bagels and marvel at the perfect chew—no gluten, no problem. Serve them schmeared with avocado or stacked high with lox for a next-level brunch.

Gluten Free Caputo Flour Pretzels

Get ready to twist up your snack game with these Gluten Free Caputo Flour Pretzels—soft, chewy, and utterly irresistible.

Ingredients

• 2 cups Caputo gluten-free flour
• 1 tbsp organic cane sugar
• 1 tsp fine sea salt
• 1 packet (2 1/4 tsp) active dry yeast
• 3/4 cup warm water (110°F)
• 2 tbsp unsalted butter, melted
• 1 large pasture-raised egg, lightly beaten
• Coarse sea salt, for sprinkling

Instructions

1. In a large mixing bowl, whisk together Caputo gluten-free flour, organic cane sugar, and fine sea salt.
2. Dissolve active dry yeast in warm water (110°F) and let sit for 5 minutes until frothy.
3. Pour yeast mixture and melted unsalted butter into dry ingredients. Mix until a dough forms.
4. Knead dough on a lightly floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat oven to 425°F and line a baking sheet with parchment paper.
7. Divide dough into 8 equal pieces. Roll each into a 20-inch rope and twist into a pretzel shape.
8. Brush each pretzel with lightly beaten pasture-raised egg and sprinkle with coarse sea salt.
9. Bake for 12-15 minutes until golden brown and firm to the touch.

Vibrant with a golden crust and pillowy interior, these pretzels are a game-changer. Serve warm with a side of spicy mustard or dunk into melted dark chocolate for a sweet twist.

Caputo Gluten Free Flour Donuts

Make your gluten-free dreams come true with these Caputo Gluten Free Flour Donuts—crispy on the outside, fluffy on the inside, and utterly irresistible.

Ingredients

• 2 cups Caputo Gluten Free Flour, sifted
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• Vegetable oil, for frying
• 1/2 cup powdered sugar, for dusting

Instructions

1. In a large mixing bowl, whisk together the sifted Caputo Gluten Free Flour, granulated sugar, baking powder, and fine sea salt until well combined.
2. In a separate bowl, combine the whole milk, lightly beaten pasture-raised eggs, melted clarified butter, and pure vanilla extract, stirring until smooth.
3. Gradually add the wet ingredients to the dry ingredients, mixing until a soft dough forms. Tip: Avoid overmixing to ensure tender donuts.
4. Heat vegetable oil in a deep fryer or large pot to 350°F. Use a candy thermometer for accuracy.
5. On a lightly floured surface, roll out the dough to 1/2-inch thickness. Cut into donut shapes using a donut cutter or two round cutters.
6. Fry the donuts in batches, about 2 minutes per side, until golden brown. Tip: Maintain oil temperature for even cooking.
7. Transfer fried donuts to a wire rack lined with paper towels to drain excess oil.
8. While still warm, dust the donuts generously with powdered sugar. Tip: For extra flavor, add a pinch of cinnamon to the powdered sugar.

Velvety soft with a delicate crumb, these donuts are a gluten-free game-changer. Serve them warm with a side of espresso for a decadent morning treat or drizzle with dark chocolate for an indulgent dessert.

Gluten Free Caputo Flour Scones

Zesty and utterly irresistible, these gluten-free scones made with Caputo flour redefine indulgence. Perfect for a lazy brunch or a quick snack, they’re a game-changer for anyone craving that classic scone texture without the gluten.

Ingredients

• 2 cups Caputo gluten-free flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1/3 cup cold unsalted butter, cubed
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the Caputo flour, granulated sugar, baking powder, and sea salt.
3. Add the cold cubed butter to the dry ingredients. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, combine the lightly beaten eggs, heavy cream, and vanilla extract.
5. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined—do not overmix.
6. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
7. Cut into 8 wedges and transfer to the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Allow the scones to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Yieldingly tender with a crisp exterior, these scones boast a buttery richness that pairs beautifully with clotted cream and jam. For an extra touch of luxury, drizzle with a simple glaze made from powdered sugar and lemon juice.

Conclusion

From breakfast to dessert, these 18 Caputo Gluten Free Flour recipes offer something for every occasion, proving gluten-free baking can be just as delightful. We hope you’re inspired to try these recipes and discover your new favorites. Don’t forget to leave a comment sharing which recipe you loved the most and pin this article on Pinterest to spread the gluten-free joy!