Gluten-Free Flour

Gluten-free flours are blends, not single flours, because no gluten-free grain does what wheat does on its own. Each blend is balanced for a job: pizza and focaccia, bread, or pastry and cakes.

Our own ZERØ line, made in Italy, covers pizza and bread. The other blends come from Italian mills including Caputo, Petra, Dallagiovanna and Mariani, with options for pasta and pastry too.

Gluten-free doughs behave differently. They usually need more water, a short rest so the flours can hydrate, and gentle handling rather than kneading. Our step-by-step recipe shows the method for pizza, focaccia and bread.