The Best Gluten Free Artisan Bread. Caputo vs King Arthur Flours.

Hey guys! These two gluten free flours made amazing pizzas, so I had to see if they make good artisan bread. I hope you enjoy the vid!

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Ingredients:
400g Gluten Free Flour
1 tsp salt
½ Active Dry Yeast
1 ½ Cups Water (room temp)

Chapters:
0:00 Intro
0:32 Mixing
1:30 Shaping
2:28 Baking
3:38 Tasting and Thoughts

#glutenfree #caputo #kingarthurflour #bread #glutenfreebread #baking #cooking #recipe #artisanbread

[nicolemontoya]

Just wanted to say thank you for this video!! I purchased Caputo flour after going gluten free for my 2 year old. I followed 2 other videos with different methods and they were total flops for me… I was so sad. Then I found your video and the bread turned out PERFECT! Look and feel exactly like my homemade sourdough loafs. My daughter loves the bread! ❤

[m.robinson]

Thanks for the video. We definitely need to try the Caputo flour for bread.

[RTWood]

Thanks again for your trouble testing the bread now. As soon as the Caputo flour comes on Wednesday I will be making both the pizza and bread. Thanks to you I am sure they will both come out good. I was an experienced regular four baker for many years.

[YayaLori]

Great vid! Thank you!! I usually make my own blend (70/30 flours to starches) and I typically bake with half my blend and half Caputo. The results for breads, cookies, other baked good are usually very good. This time I'll try 100% Caputo for this artisan bread. YUMMY!

[marcpelayoable]

Thank you for making this video. The caputo is the only flour my wife can have and it really does produce great gf pizza. Ill be making dinner rolls for thanksgiving with this recipe. Hope you have a wonderful holiday!

[Suuegrl]

Can you make this into a sandwich bread. Not hard and crusty like an artisan bread? I hate the hard crust, just want an edible sandwich, it has been 10 years since I have had a normal sand wich.

[LTDLimiTeD]

I did one try with this so far. The loaf ended up taking an extra 10 minutes to brown, and when it had, the crust was almost too hard to cut, and the inside was gummy. Not sure what I did wrong. The dough was wonderful. :(

[cato_muppet]

King Arthur makes specific bread flour and also a 1:1 replacement flour.

[greenpulp.]

After days of research I ordered the Caputo flour to use to make fresh pasta with! It's really great flour and you can also use it to make pasta with. Tasted really good. It's not cheap ($10/kg) but worth it as it taste much better than other gluten free flour I tried

[mybackyardhomestead]

With my experience, gluten-free dough needs to be wetter and stickier than it’s wheat counterpart. As soon as I saw the Caputo dough, I knew it would do better than the other. One of the adjustments I’ve found to be helpful, especially using a one for one gluten-free flour, is that the dough should look and feel water and sticker than regular wheat dough. I had immediate concerns with the dry dough that was formed with the King Arthur flour. I immediately thought more water needed to be added to the King Arthur dough.

[bernardoelizondo]

If I have a warning drawer, should I use it to proof this bread? Or will it make it rise too quickly? / should I use the warning drawer or simply put it in the counter?

[leemager]

The nearest store that carries Caputo is a 3 hour drive away, I'm so glad you made this comparison!
King Arthur flour isn't available in Canada.
My daughter is wondering if there's a recipe for hot dog buns using Caputo flour.
She's not enjoying the lettuce wrap dogs or hamburgers. 😔😔
Cheers from Canada!

[joseynoyb]

I wish I could use Caputo's but the first ingredient is wheat starch. I'm intolerant of wheat . I realized that we start has the gluten removed but does not have the qualities of wheat removed

[lex]

Thanks a lot for this tutorial! During what step could I freeze the dough to bake at a later date? Would it be after resting for the night or after the two hour rest and rise?

[Perseycat]

So I made this recipe today for the first time, and I found that the bottom crust was really hard and the overall crust was semi-hard. I used the Caputo flour and baked it in a cast iron Dutch oven. Do you have any suggestions on what I did wrong? Other than the things I stated this bread was really delicious!

[ceciliaaguiar]

The Arthur bread needs more water. You can see it is really dry, so why didn't rise it.

[sundriedAZ]

I use both Caputo and King Authors (Lancelot, Specialty, and Galahad) and live in a desert climate. Just my experience, I have noticed that KA will always perform better to High Hydration sourdoughs. It is just easier for me to work KA in high hydration starters for sourdoughs.

[masonqureshi]

Caputo is the best. The pizzas are amazing!

[danutamicor]

Well I followed the recipie exactly and the bread never got darker ( stayed almost white) and hard from outside, when I put it back on without the lid, it came back hard like a rock. What am I doing wrong? I used Caputo.

[MariaFlores-hp]

I have a question im not familiar baking with gluten free, but I been seen videos and a lot of them talked about needling the dough fast because gluten can grow again. I try to research it but I didn't have much luck