Gluten Free Bread

You don't have to sacrifice carbs with this gluten free bread that's sure to impress!

  • Yield: 2 round loaves
  • Prep Time: 6 hr
  • Cook Time: 50 min



  1. Place cold water (50 degrees F) in the bowl of a mixer and dissolve the Caputo Lievito Dry Yeast.
  2. Add the Caputo Gluten Free Flour to the mixer.
  3. Mix on low until the flour is incorporated. Stop the mixer and scrape down the sides of the bowl with a spatula, then continue mixing.
  4. Slowly add in the salt.
  5. Add the Olitalia Extra Virgin Olive Oil and mix for another 4-5 minutes until the dough is smooth with no lumps.
  6. Divide the dough into two round balls.
  7. Place the dough balls in bamboo baskets or any other container and let them rest for 5 hours at room temperature or 15 hours in the refrigerator.
  8. If the dough was in the refrigerator, take it out 30 minutes before baking.
  9. Bake at 460 degrees F for 40-50 minutes.

Products Used In The Recipe

Recommended Recipes

About the Chef

Meet Chef Michele D'Amelio

Chef Michele D'Amelio

Michele grew up in the small town of Lioni in Irpinia, in the province of Avellino, about an hour from Naples. His was not a family of pizza makers.

Michele was brought up with good food that came from the green hills where he was born and from his family’s generation-long production of raw materials. From their wheat to their flour, bread was baked twice a week, and on Sundays, they made fresh pasta.
Michele began to make pizzas before the bread was baked, and since starting, he hasn't stopped.

Michele began to pursue pizza by working in local pizzerias. Still unsure that this was his passion, he met Saverio Ciampi, who introduced him to the Associazione Pizzaiuoli Napoletani under their President, Sergio Miccu.

At 21, Michele took over his friend's pizzeria. Not long after, he moved to Dallas in September 2012, where he initially planned to stay for only three months. Before he knew it, he had been there for two years.

In March 2013, Michele became the World Champion at the International Pizza Expo in Las Vegas for the "Italian Division," a dream come true. With his new title, in April 2013, he went to Parma for the World Championship of Pizza, where he won 2nd place in the category "Pizza Napoletana DOC."

In May 2014, Michele moved to Paris, but after four months, he decided to return to the US, where he established his collaboration with Orlando Food Sales, Mulino Caputo, and CIAO Tomatoes.