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This easy, Caputo Flour Gluten Free Bread recipe makes a delicious white loaf with only 5 ingredients! A really simple loaf with a lovely texture and a dough which is so easy to work with. Enjoy it sliced for sandwiches or toasted with lots of butter.
Notes On This Gluten Free 5-Ingredient Bread
🍞 5 Ingredients: All you need to make this gluten free caputo flour bread is five ingredients: Caputo gluten free flour, water, yeast, sugar and olive oil. Oh – and an optional sixth ingredient (salt) if you prefer!
🍞 Flour of choice: This recipe is based specifically on using Caputo gluten free flour. If you’re using any other gluten free flour blend, you’ll need to use my original gluten free bread recipe instead.
🍞 A note on Caputo Flour: Gluten free caputo flour is made using de-glutenised wheat starch. This means it is gluten free (and safe for people with coeliac) but not suitable for those with a wheat allergy. I go into this in more detail below.
🍞 Anything else? When you’ve made this gluten free bread recipe, you simply *have* to try my Caputo Flour Gluten Free Pizza Dough. It’s insanely good.
Table of Contents
The lowdown on Caputo Gluten Free Flour
If you have concerns about using gluten free Caputo flour with coeliac disease, let me put your mind at ease:
- Caputo Fioreglut Flour IS gluten free and suitable for people with coeliac disease.
- It is NOT suitable for people with a wheat allergy, as it still contains wheat starch…
- …BUT the gluten has been removed from the wheat starch, thereby making it gluten free. This is actually popular in a lot of free from products.
I’ve written more here about gluten free wheat starch in detail. It’s also important to note while this flour is not cheap (around £8 a bag) and only available online in the UK.
But I would argue for the amazing texture of the dough it creates, it is 100% worth it in my opinion. And probably still cheaper per loaf than buying a lot of gluten free bread!
Ingredients and Substitutions
You only need 5 simple ingredients to make this bread recipe with caputo gluten free flour – the full quantities are listed in the recipe card below:
- Caputo Gluten Free Flour: This recipe has been developed specifically for this flour, which you can buy on Amazon and some other online retailers.
- Water: I recommend purchasing a cheap food thermometer to ensure you heat the water to 40C (100F). Too hot or cold and the yeast won’t activate.
- Caster Sugar: Or any form of sugar – this is what feeds the yeast for it to activate. You could also use honey, if you prefer.
- Dried Yeast: I usually use the FREEE by Dove’s Farm or Allinson’s Quick Yeast. Both of these are gluten free. Not all yeast is gluten free, so always double check the packet.
- Olive Oil: You can use a neutral oil if you prefer, but I love using olive oil in my bread.
How to Make My 5-Ingredient Gluten Free Bread
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy this gluten free caputo flour bread recipe is to make.
Storing and Freezing Instructions
TO STORE: I recommend eating this bread when freshly baked, and afterwards it can be stored at room temperature in an airtight container for a couple of days. If not eating this on the day of baking, I’d recommend you refresh the bread before eating.
TO FREEZE: This bread is perfect for freezing as it keeps it fresh. I recommend slicing it before freezing so you only have to defrost what you need at-a-time.
TO REFRESH THE BREAD: If you are eating this bread the day after baking (or after defrosting) I recommend zapping it in the microwave for 10 seconds or toasting it just before eating. Gluten free bread is definitely better fresh!
Frequently Asked Questions
Here are some FAQs about this gluten free caputo flour bread recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
I’ve been using this gluten free flour a lot lately and am testing some new recipes I hope to publish soon! But for starters you must make my gluten free caputo pizza dough – it’s honestly the best gluten free pizza recipe ever!
I buy my caputo flour from Amazon – just always ensure you pick the gluten free variety. You can also buy it from Fifo, Ocado and from specialist Italian retailers.
Caputo Gluten Free Flour Bread Recipe
Equipment
Ingredients
- 400 g Caputo Gluten Free Flour
- 320 ml warm water, (This should be around 40C or 100F)
- 2 tsp caster sugar
- 7 g dried yeast, (make sure you're using a gluten free yeast. I use FREEE by Dove's Farm or Allinson's Quick Yeast.)
- 1 tsp fine salt, (optional, but I like to add it!)
- 2 tbsp olive oil, (I always use extra virgin olive oil)
Instructions
- Measure out the warm water into a jug. Stir the sugar into the warm water and until dissolved, then add the yeast and stir again. Leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Add the Caputo flour and salt to a large mixing bowl and stir to mix. Grease your loaf tin well with some olive oil and set to once side.
- Once the yeast is ready, pour it into the mixing bowl along with the olive oil. Mix everything together well using a wooden spoon. It will form a very thick, sticky dough. If it becomes too thick to stir, you can use lightly oiled (or wet) hands to knead the dough together.
- Scrape the bread dough into the oiled baking tin and pat down so it is level. Cover the tin loosely with some oiled clingfilm (plastic wrap) and then a tea towel, and place in a warm, draft-free spot. Leave to prove until the bread dough has reached the top of the tin – usually around 40-60 minutes.
- When the proving time is almost up, preheat the oven to 200C / Fan 180C / Gas Mark 6. Remove the clingfilm from the dough when it is ready and slash the top with a sharp knife – this will stop any air bubbles 'bursting' from the top!
- Bake the bread for 50-60 minutes until golden on top. (If the top starts to catch too much you can cover it loosely with some foil). You'll know the bread is done if you tip it out of the tin and tap on each surface – it should sound hard and hollow.
- Remove the loaf from the oven and leave to cool in the tin, on a cooling rack, for at least 30 minutes before cutting into it. Slice up and enjoy while warm and fresh.
Video
Notes
- Storing: I recommend eating this bread when freshly baked, and afterwards it can be stored at room temperature in an airtight container for a couple of days.
- Freezing: This caputo gluten free flour bread is perfect for freezing as it keeps the bread fresh. I recommend slicing it before freezing so you only have to defrost what you need at-a-time.
- To Refresh: If not eating on the day of baking you may need to toast the bread or refresh it. To do this, simple microwave it for 10 seconds to soften it.
Nutrition
More Gluten Free Bread Recipes
If you love this easy gluten free caputo flour bread recipe, why not try some of my other gluten free bread recipes next?
- Gluten Free Bread (easy white loaf)
- Gluten Free Artisan Loaf
- Gluten Free Baguettes
- Soft Gluten Free Bread Rolls
- Gluten Free Bagels
- Gluten Free Soda Bread
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