Gluten-free flour (all-purpose), 1 kg

A single gluten-free blend for bread, pizza, and pastries: Molini Pizzuti's Zero Glutine product was not developed for a single recipe, but for versatile home use.

Molini Pizzuti has been researching the mechanics of various doughs for over seventy years. The family-run mill in Campania has its own research and development laboratory and has also created a dedicated gluten-free product line. Zero Glutine is its universal, 1 kg home-use version.

It is interesting to note that although it is gluten-free, one of its main ingredients is deglytenated wheat starch. To this, they add rice flour, dextrose, chicory fiber, and psyllium fiber; the blend also contains yeast extract.

The use of wheat starch might be surprising at first, but it is not the same as traditional wheat flour: the gluten is removed from it during the production process. Pizzuti labels the finished blend as gluten-free and dairy-free.

Psyllium and thickeners help replace the structure-building role that gluten plays in traditional wheat flour. For this reason, Zero Glutine is not just a flour milled from an alternative grain, but a consciously formulated baking blend.

Its greatest advantage is its versatility. The manufacturer specifically recommends it as an all-purpose blend that can be used for any preparation; it can be used to make bread, pizza, focaccia, and sweet pastries alike.

Main ingredients: deglytenated wheat starch, rice flour, chicory and psyllium fiber
Gluten-free and dairy-free
Usage: pizza, bread, focaccia, pastries, and general gluten-free baking