Chefs Flour, Italian Double Zero 00, Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Pound (Pack of 10)

I have been gluten intolerant since I was 19ish, I am now 42. I was gluten intolerant long before being gluten free was the cool thing to do so, for many of these years, there weren't gluten free options available in stores and there weren't an abundance of gluten free recipes to choose from. Fast forward years later and my daughter found these enzyme pills that help breakdown gluten and they work nicely -I can take the pill, eat gluten, be okay. Fast forward and year or so and an acquaintance of mine tells me that he has no gluten issues in Europe. What!?! I started doing research and found that the US is not as careful in the way the produce, harvest, whatever their wheat and flours. Fast forward some more and my husband decided we were going to purchase this flour, made in Italy. Made bread, ate a few bites, praying I wouldn't get sick. I didn't get sick. We have made bread a couple of times and scones once and I have eaten all of it without issue. This will be the only flour I purchase for the rest of my life. It is a nice soft, flour, clean taste, clear flour scent, packaged well, arrived undamaged, makes amazing breads.

This Italian flour is a different wheat from American. Semolina vs Duram. I am allergic to duram flour, which means no baking or eating pasta etc. for the last 10 years. :( But I am not allergic to this soft wheat flour. :) Delicious, finely ground, easy to use. Last year my daughter entered a pie contest using our former well known duram flour. She did not win. This year she used the Italian flour and won. Same recipe and baker with a different flour. Easy to mix, smooth texture, works very well. I even had a small bite with no rash or other allergic responses. Definitely a win-win!

I got this flour on the recommendation of my son and I'm glad that I did. The consistency and texture of a zero flour can be used from pancakes to pastries to cake without fail. I also like that its all natural flour with NO additives.

I’ve yet to find better quality flour for all-around baking purposes! So tasty, bakes up perfectly, and doesn’t seem to bother my gluten-sensitive (not celiac) stomach.

I absolutely love this flour! This is my fourth time ordering the Antimo Caputo Pizzeria Flour 55 LB Blue Bag, and it’s perfect every single time. It actually arrived three days earlier than expected, which totally made my week! The bag was well-wrapped and in perfect shape, just like all my past orders. I use this flour for everything — homemade bread every weekend, fresh pasta, and pizza nights with the family. The quality is unbeatable; it gives everything that authentic texture and flavor you just can’t get with regular flour. One bag lasts our family of four about 3 months, which is awesome considering how much we bake. This flour is truly a staple in our home and worth every penny!