FioreGlut: where, how, when and why

16 September 2019

In the beginning was the FioreGlut. Then, with the passing of time, two other traveling companions – Fior di Riso and the Active Dry Yeast – joined FioreGlut to give everyone the opportunity of having fun with the imagination even without the gluten.

What does it mean to be gluten intolerant today? It certainly does not mean giving up the taste and pleasure of sharing a good meal with those you love. The Caputo's world is always evolving to offer products not simply good, but good for everyone: doughs indistinguishable from the traditional ones! Enter the gluten-free world of the Mill of Naples.


In the beginning was the FioreGlut. This deglutinated flour was the first product devised by Mulino Caputo to let the gluten intolerant people to recreate at the dining table the Neapolitan conviviality made of sharing and smiles, even with those who are not gluten-intolerant!

Then, with the passing of time, two other traveling companions – Fior di Riso and the Active Dry Yeast – joined FioreGlut to give everyone the opportunity of having fun with the imagination even without the gluten.

So, let's start from the Glut Flower to sketch a small gluten-free style family portrait.


The FioreGlut by Mulino Caputo

FioreGlut is a name composed by two words. The suffix Glut indicates a gluten-free and totally safe product made in accordance with strict requirements, as certified by the Ministry of Health. The prefix Fiore (flower) recalls instead the tempting look and scent that join the world of nature to wonders like bread! Fiore is moreover a word that directly brings to memory the Neapolitan origins of this flour.
Indeed, 'o cior, the flower, in Neapolitan dialect means precisely flour!


Mulino Caputo's FioreGlut is a semi-finished product made by mixing native starches of corn, wheat and rice and thickeners, which blended together with the right wisdom can give rise to doughs indistinguishable from traditional ones.


But not only: FioreGlut is excellent for pizzas, but also for cakes and pasta, bread and other recipes that require the use of flour.


An essential characteristic of this semi-finished product is its calibrated grain size, that is, the right consistency that makes the product easily hydratable and malleable.


With a skillful use of the artisan technique, FioreGlut gives doughs assuring a certain elasticity even without the binding force of gluten.


Thanks to the blend designed by Mulino Caputo, your dough will be perfect without the addition of thickeners or sugars to improve its color.


But the flagship of the gluten-free world of Mulino Caputo today is backed up by two other products.

Fior di Riso from Mulino Caputo, the rice flour suitable for sprinkling, but excellent for any gluten-free preparation too and a great help in the kitchen from, fried appetizer to dessert.


And then the Active Dry Yeast: the brewer's yeast, the latest born in the Caputo House. Produced by the fermentation of Saccaromices Cervisiae, the active dry yeast is ideal for all the traditional preparations, is naturally gluten-free, and completes the triplet of essential products for the pantry of a craftsman at the service of the gluten-intolerant people.


If you want to know more, go to the dedicated product sheet!

"Our aim - concludes Antimo Caputo, managing director of Mulino Caputo - is not only the goodness of the individual gluten-free dishes, but to give back to every intolerant consumer the freedom to let anyone taste his pizza: a good, soft, light and easy to digest pizza, just like the traditional one, when prepared by the book! Neapolitanity is conviviality".