The Gluten-Free Pizza Dough You Never Thought Possible | Caputo Fioreglut Recipe | Hot Tongue Pizza

Today, we achieve GLUTEN FREEDOM. Oh, the coveted gluten-free dough. We all have a friend who may or may not have a gluten intolerance. Let's make sure our GF friends aren’t missing out on anything while at the same time blow ALL of our normie friends away with some 🔥 G-FREE pizza.
There are a lot of gluten-free flour options out there, but we are going to go with the Caputo Fioreglut Gluten Free Flour. It's not cheap, but it is the easiest to work with and easier to get than other great gluten-free flour.
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Vegan menu items are no longer just an alternative, they’re the future.
The Gluten-Free Pizza Dough You Never Thought Possible | Alex Koons
#GlutenFree #VeganPizzaForEveryone

[@TariqJavedfoodsecrets]

Nice sharing

[@raqueleherrera7176]

Hi- I think you should have a recipe just to make one pizza and not to make for four or use all the flour to make a few ready made dough and let sit in the fridge in case it doesn't get to cook it and go to waste. This flour is expensive especially nowadays money is tight. Also, please demonstrate the recipe to make baguette or French bread if this flour is able to use those kind of bread. The other guy talking is not very clear with his English instructions but I understand he's Italian and English is not his original language. 7:35

[@khhabachi6018]

I packed this pizza dough and I am disappointed with the taste it taste papers

[@jonathansaunders2104]

What is that cheese toping liquid looks interesting

[@AlexKoonsPizza]

That’s our cashew drip!

[@vegan-rising]

that flour is way too expensive though.

[@tcneumann1]

You put a microscopic amount of flour on your wooden paddle and expected that it wouldn't stick...

[@suec6282]

Nice dough but the foul mouth is off-putting. No thanks.

[@rc60089]

it is not healthy, too much sugar and yeast, is enough to let the dough rest longer to compensate :)

[@anginmalam6404]

You don't have to avoid gluten if you're not suffering from celiac disease

[@kathrynracine9647]

That’s a 100% false statement.

[@anginmalam6404]

@@kathrynracine9647 you're misleading people

[@kathrynracine9647]

@@anginmalam6404 my husband has a severe reaction to gluten and he does not have Celiac Disease. He has an extremely elevated Anti-Gliadin IgA immune response. Any gluten that he ingests makes him very ill for a number of days. There is also such thing as NCGS (Non-Celiac Gluten Sensitivity). So just because YOU don’t have to avoid gluten doesn’t mean there aren’t others out there who don’t have Celiac but who need to avoid gluten in order to have a decent quality of life. You are the one misleading people.

[@anginmalam6404]

@@kathrynracine9647 the number of NCGS compared to normal healthy people is insignificant. To raise campaign against gluten to those 99.999999% normal healthy people is ridicilous. You want majority like us to follow minority like you? Lol funny you guys are smaller than dust

[@marie-uj2jh]

I have to eat everything glowing free food and my daughter too it's not that bad but is there any way that you can post the ingredients by cups and tablespoons instead cuz I don't understand the gram thing thank you so much because it looks delicious and I want to make it for dinner

[@YosheSK8]

Think you for this recipe as it made me cry a bit as it tasted like a gluten pizza not a gf pizza. And best of all it passed the day old eat cold pizza test. I made one big pizza with it and it was amazing.

[@BenjaminBawseMoves]

Hi, have you ever used the bob’s red mill brand?

[@TigerDemonWarrior]

I agree with 2 of the People in the comments,it tastes probably like Paper and its very expensive,for me its like donut taste.I dont know how much healthy it is,but this is not a pizza taste😥Caputo makers what did you make? First this mysterious quar perfume and then donut taste after baking.what the?

[@TheIrishGoo]

Just say you don’t know how to cook, this is the best flour on the market and tastes just like pizza you’d have in naples

[@TigerDemonWarrior]

@@TheIrishGoo i never doubted the flour,its a good flour.Why dont you understand when you read? I said the taste is not right because of the quar perfume it has inside.Except if we talk for another version of the flour.Maybe the best flour but not for 12 dollars per kilo,they ve got to be kidding

[@kathrynracine9647]

How long do you suggest baking in a conventional kitchen oven at 550°?

[@AlexKoonsPizza]

I don’t have an exact time because everyone’s kitchens come with a lot of variables. You should see some caramelization on he crust and it should be a bit crispy. Probably anywhere between 8-12ish minutes. You def don’t want to over cook the gfree dough or it eats like a cracker.

[@kathrynracine9647]

@@AlexKoonsPizza thanks! I made some last night and it turned out awesome. I baked at about 475-500° for probably 10 or maybe 12-ish minutes. My husband loved it and he’s been craving real pizza for years. Thanks for this vid! This flour is a huge game-changer.

[@strtg3y3r]

Oooooo, he got the Casio

[@filo8582]

That looks amazing!

[@madonna816]

Do you prefer this liquid mozzarella or the recipe you previously shared?

[@NITSLAVAGANG]

Thanks Alex ! And Vincent man dough

[@AlexKoonsPizza]

Cheers!

[@JonToons0208]

Yum yum

[@AlexKoonsPizza]

Enjoy!

[@tecla7291]

Wow 🤯