Thanks for this! Looks great!

@WeekendInMyKitchen

9 ай бұрын

You’re welcome! I’m so glad you enjoyed it 😊

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

@WeekendInMyKitchen

11 ай бұрын

Thanks for watching! I’m very happy with the GF Caputo 😊

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! ❤

@WeekendInMyKitchen

5 ай бұрын

You're so welcome! Thank you so much for your comment! It's comments like yours that motivates me to make these videos. I just bought a GF bread flour from King Arthur (not pizza flour) and I can't wait to test it out. I also found a recipe for GF brioche, so hopefully it all comes out yummy *keeping fingers crossed*

@msjr1765

4 ай бұрын

Cooking with the Coias has a great recipe also.

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!

@WeekendInMyKitchen

2 ай бұрын

Hello! Thank you for your comment! That's a fantastic idea. The GF Caputo flour tends to be a bit pricy so mixing it with other flours would definitely be more cost efficient. Thank you for the tip!

Caputo Rocks!

@WeekendInMyKitchen

6 ай бұрын

Yes it does! 🙌🏻

great video

@WeekendInMyKitchen

4 ай бұрын

Thank you! I hope you’re having an amazing weekend 😊

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

@WeekendInMyKitchen

3 ай бұрын

Hello! Thank you for the info! A few viewers also told me about the GF Bread Flour and I made a video on it 😊 I Tested King Arthur Gluten Free Bread Flour kzread.info/dash/bejne/paZkts5wpLHYeqw.html

Thank you for this great tutorial!

@WeekendInMyKitchen

6 ай бұрын

You're very welcome! Thank you for watching!

@CandiceandJose

6 ай бұрын

@@WeekendInMyKitchenoh does 1/2 mean half the packet of active yeast? Half a teaspoon?

@WeekendInMyKitchen

6 ай бұрын

@CandiceandJose 1/2 teaspoon 😊

@CandiceandJose

6 ай бұрын

@@WeekendInMyKitchenI’m a nube, thank you!

@WeekendInMyKitchen

6 ай бұрын

@CandiceandJose you’re so welcome! Let me know how it turns out if you have time 😊

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

@WeekendInMyKitchen

7 ай бұрын

Hello! Thank you for your comment and feedback! I was thinking some people might have allergies or intolerance to the wheat rather than the gluten, and that's why I added the ingredients list in the video. I wish I can find some other non-wheat flour to make bread. So far, I think cassava is the best replacement for some recipes. Happy baking!

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!

@WeekendInMyKitchen

Ай бұрын

3 hours?! Wow that’s a long drive. Oh I didn’t know KA wasn’t available in Canada. I agree with your daughter. Lettuce wraps are just not the same. Hmmmm I don’t know any recipes, but maybe you can make small buns with this recipe?

@leemager128

Ай бұрын

@@WeekendInMyKitchen We may plan a family trip to get the flour and go to a nice local beach this weekend. I'll give this recipe a go and see how I can tweak it into buns. Thanks again for sharing your tips.

@WeekendInMyKitchen

Ай бұрын

@leemager128 you’re so welcome! They do have a focaccia recipe on the Caputo bag so maybe you can use that recipe and cut it into hotdog buns. I hope you and your family like the flour 😊

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?

@WeekendInMyKitchen

2 ай бұрын

Hello! Thank you for the comment! I’ve froze the bread after baking it, but never the dough. I know with regular bread, you can refrigerate the dough for the bulk fermentation time or the final rise, but I haven’t tried with the GF flours. It might be something good to experiment😊

@lex5768

2 ай бұрын

@@WeekendInMyKitchen okay, thanks so much!

Have you made sandwich bread with this type of Flour? (The Caputo) Thanks... Great Video

@WeekendInMyKitchen

4 ай бұрын

Hello! Thank you for watching and commenting! I have not tried other bread recipes with the GF Caputo flour, but that would make another great video 😊

@leemager128

Ай бұрын

@@WeekendInMyKitchen Please do! I'm a new subscriber and hope to see one soon!

For the overnight rise, did you put it in the fridge or let it rise at room temp?

@WeekendInMyKitchen

Ай бұрын

Hello! I let it rise at room temp 😊

Hi do you leave the dough out all night or put it in the fridge?

@WeekendInMyKitchen

7 ай бұрын

Hello! I left the dough out all night at room temp 😊

I was super excited to make this for my celiac BFF. It was easy to make, for sure. But the outer crust was SUPER hard while instead was still a bit doughy after 45 minutes. I couldn't even cut it all the way through to the bottom as the bottom crust was so hard. Any suggestions? Was 450 degrees too hot possibly? And btw, I am a HUGE fan of Caputo flour. I use it to make all our homemade pizzas and focaccia bread...delicious!

@WeekendInMyKitchen

6 ай бұрын

Oh no! I'm sorry the bread didn't turn out well. I'm gonna try my best to help you! After you mixed the ingredients, how long did you let the dough rest for? How long did you let the dough rest for after shaping it? Did you bake it in a dutch oven or bread baker? 450°F isn't that hot for bread baking, especially with a dutch oven (or bread baker). I've made bread and pizzas that sometimes require oven temperature of 500°F.

@terijohns1644

6 ай бұрын

@@WeekendInMyKitchen Thanks so much for responding! The first rest was at the longer end - 18 hours. Then after shaping it was exactly 2 hours. I used a Dutch oven to bake it.

@WeekendInMyKitchen

6 ай бұрын

Hmmmm everything sounds good. what else..... Did you preheat the dutch oven in the oven? Your yeast is fine and not expired?

@terijohns1644

6 ай бұрын

@@WeekendInMyKitchen Dutch Oven was pre-heated at 450. I don't recall how long I did that for though...is there a minimum time? For the yeast, I used the Caputo yeast and it expires in January. It's been refrigerated the entire time. Maybe I'll try this again with a shorter rest time at the beginning to see if that makes a difference.

@WeekendInMyKitchen

6 ай бұрын

@terijohns1644 recipes usually say to preheat the Dutch oven for roughly 1 hour, but I just preheat it while the oven is preheating. I’ll try making the bread again soon too. I hope we can figure this out 😊

They both look pretty good, but the caputo one definitely looks super tasty! Watching this alone is making me crave bread and pizza!

@WeekendInMyKitchen

11 ай бұрын

Yes! Caputo hands down 🤗. Ugh I crave bread and pizza everyday hahahaha. I hope your Monday is going well!

I've eaten precisely ONE gluten free product in my entire life: a cookie, in 2013. OMFG, it was horrible! That's why I have never even TOUCHED another molecule of the stuff! ...but I'm happy to come here and support you, Michelle! =)

@WeekendInMyKitchen

11 ай бұрын

Hahaha 🤣 😂 😂. You always know how to make a girl laugh. Thank you for your support! I have a few friends with gluten sensitivity and it’s always nice to find recipes they like. I hope you’re having an awesome weekend and looking forward to your video!

@Maplecook

11 ай бұрын

@@WeekendInMyKitchen Thanks, Michelle. Indeed, I have a few friends like that, too. I don't try to help them. (Geez, that looked waaaay more heartless in print, than it felt in my head...) Thanks for having interest in my upcoming video; it opens in 10 minutes! Cheers!

@JustDina555

7 ай бұрын

😅in 2013 everything gf was horrible. We've come a long way since.

@SuzetteG316

6 ай бұрын

Well, for most of us it is not a choice, it's a necessity. And a LOT has changed in the last ten years. There are many, many delicious options now. I don't miss gluten at all I just wish companies would not gouge the gluten free community the way it shamelessly does. I am so thankful for people like Michelle that give us such delicious gf recipes.

@WeekendInMyKitchen

6 ай бұрын

@SuzetteG316 thank you so much for your comment! I really want to make more gf videos, but it’s been tough. My good friend has Celiac and loves the Caputo GF bread.

How many cups are 400g of gf flour? I tried the Caputo recipe and my dough was so dry. Obviously I used too much of the flour.

@WeekendInMyKitchen

3 ай бұрын

Hello! The King Arthur website indicates that 1 cup of all purpose flour is about 120grams. Their gluten free bread flour (found it in their recipe) says 3/4 cup is about 170grams. So maybe the gluten free flour weights more? I hope that helps 😊

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.

@WeekendInMyKitchen

4 ай бұрын

Oh no! I'm sorry about your bread. I had another fam say the same thing. I'm wondering if using my ceramic baker has anything to do with it. I just did a video on King Arthur Gluten Free Bread Flour (not pizza flour) and their directions indicate to bake for 40mins with lid, then 20-30 mins without lid. I wonder if that'll make a difference.

Why was it so tough to mix? Felt like cement

Be careful, semolina has gluten. Thanks for the video. I really like caputo flour. Test the Gluten free Le5 Stagionni flour.

@WeekendInMyKitchen

9 ай бұрын

Hello! Thank you for the comment! Another fam informed me about the gluten in semolina too. I’ve been kicking myself in the head ever since 😩. Thanks for the tips! I’ll look into the stagionni flour 😊

You are mixing volume measurements with weight measurements, I don’t have a scale. How much is 400 grams in cup?

@WeekendInMyKitchen

24 күн бұрын

I googled it and it says 400g of water equals to 400ml. I hope that helps 😊

I love Caputo fioreglutene. Magnificent if you're gluten free, and in Europe there's nothing else comes even close to the texture and flavour.

@WeekendInMyKitchen

3 ай бұрын

Hello! Thank you for your comment! I agree! I’m a big Caputo fan 😊

Caputo All the way!!! But way too expensive for one small loaf of bread

@WeekendInMyKitchen

5 ай бұрын

Right?!!!! I think it's like $14 for a 2 lb bag. I'm currently editing a video for King Arthur GF Bread Flour (not pizza flour) and I think it's sooo much better. I plan to post it this Saturday 😄

I think King Author has gluten free bread flour now. It might be a game changer.

@WeekendInMyKitchen

3 ай бұрын

Hello! Thank you for the info and you’re absolutely right! A few people told me about the KA GF bread flour so I made a video on it 😊 kzread.info/dash/bejne/paZkts5wpLHYeqw.html

Having watched this and the pizza video, it looks like your King Arthur Bread recipe did not have enough water. In the pizza video, you used about 80% hydration for the Caputo and over 100% hydration for the King Arthur, based on the bags recipes. In the bread recipes, you used the same flour:water ratio for both recipes, which could be at least 20% too little water for the King Arthur. The King Arthur was clearly too stiff to rise. There must be something in the King Arthur GF pizza flour that requires more water relative to the King Arthur GF AP/Bread flour. Might be worth giving the King Arthur another go with 100% hydration because the King Arthur site suggests it can stay in the fridge for up to 24 hours. Their AP flour can go much longer in the fridge, which is interesting.

@WeekendInMyKitchen

8 ай бұрын

Hello! Thank you so much for your feedback! I really didn’t think of that and you have amazing observation. I will have to give the recipe another go. Happy baking!

Wait, you are using KA GF pizza flour. KA has a GF bread flour for bread making that is similar to Caputo. This is not a one to one comparison.

You used Pizza Flour for the King Arthur not bread flour

@WeekendInMyKitchen

5 ай бұрын

Hello! Yes, I didn’t know KA had a separate flour for bread. I’m actually in the middle of filming with the KA GF Bread flour today. I plan to post it this weekend 😊

@joannevenere3552

5 ай бұрын

@@WeekendInMyKitchen they have All Purpose Flour & Bread Flour, you can use either Happy Baking 😊

@WeekendInMyKitchen

5 ай бұрын

@@joannevenere3552 Thank you for the tips! I've been curious about their AP Flour. Have you ever tried the Cup4Cup flour? I just got some and found a brioche recipe.

@joannevenere3552

5 ай бұрын

@@WeekendInMyKitchen Yes, it’s great. I’d love to see a vid on you doing the Brioche

Caputo has wheat starch. Ugh why is wheat so great when baking

@WeekendInMyKitchen

4 ай бұрын

Ugh I know 😞

It does not taste like real bread 😢

It's important to understand gluten free does not mean wheat free. These flours have wheat starch in them. Most people cannot tell the difference between a wheat allergy, a gluten intolerance, or celiac disease. The symptoms are relatively the same. If you buy these products they contain wheat

@tianamorganvideos

4 ай бұрын

What? Gluten is a protein in wheat. Gluten free 100% is wheat free. I believe you’re thinking the other way around, wheat free isn’t always gluten free. 😊

@brian7233

4 ай бұрын

@@tianamorganvideos These products contain wheat starch which has the glutten removed from it. So yes its glutten free but it still contains wheat which people may be allergic to when buying the product and most people cannot distinguish between a wheat allergy, glutten intolerance and celiac disease which can damage the upper intestines. They can have a combination of the above. Generally a glutten free product has no wheat in it but some have refined it to take the glutten out. If you buy this product you may have a glutten intolerance but also a wheat allergy so beware. It says this on their website.

@msjr1765

4 ай бұрын

​@tianamorganvideos leave it to Italy to find a way to take gluten out of wheat! I've had celiac for almost 20 yrs now and I use the caputo and KA bread flour all the time. Both have top ingredient as gf wheat starch. It's AMAZING!!