What Italian Flour Has No Gluten? A Guide for Celiacs

December 3, 2025 •

3 min read

According to a study published in the journal Nutrients, Italian companies like Mulino Caputo have developed advanced gluten-free flour blends to meet the needs of a growing number of individuals with celiac disease and gluten sensitivities. While traditionally all Italian wheat flours contain gluten, specialized versions now exist, leading many to ask, "What Italian flour has no gluten?" The answer lies in these innovative product lines, rather than traditional wheat varieties.

Quick Summary

This article explores the specific Italian flour options that are free of gluten, detailing key brands and ingredients. It provides crucial information for individuals with celiac disease regarding the use of deglutinated wheat starch and differentiates between celiac-safe products and those suitable for wheat allergies. The content includes a comparison of different gluten-free Italian flours and answers common questions about their composition.

Key Points

No Traditional Italian Flour is Gluten-Free: Traditional Italian flours, like '00' flour and semolina, are wheat-based and contain gluten.
Caputo Fioreglut is a Certified Gluten-Free Italian Blend: Mulino Caputo offers a proprietary, certified gluten-free blend called Fioreglut, designed for excellent performance in pizza, bread, and pasta.
Fioreglut Contains Deglutinated Wheat Starch: This ingredient is processed to remove gluten to celiac-safe levels, but it is not safe for individuals with a wheat allergy.
Naturally Gluten-Free Flours Are Available: Italian cooking utilizes naturally gluten-free flours like rice flour, chickpea flour, and cornmeal (polenta).
Always Check Labels for Allergies: Individuals with a wheat allergy must avoid blends like Fioreglut, opting instead for single-ingredient, naturally gluten-free options.
Taste and Texture Mimicry is Possible: Italian gluten-free blends like Fioreglut are formulated to replicate the texture and flavor of traditional wheat flour products.
European vs. US Standards: Certification standards vary, so always confirm that a product meets your specific health requirements, especially regarding low-level wheat content.

Demystifying Italian Flours and Gluten

For centuries, Italian cuisine has been built on a foundation of wheat-based flours, with the famous '00' flour being a hallmark of quality for pizza and pasta. However, the rise in awareness of celiac disease and non-celiac gluten sensitivity has led Italian mills to innovate, creating products that meet stringent gluten-free standards. The most prominent example is Mulino Caputo's Fioreglut, a highly celebrated gluten-free blend.

Fioreglut: The Italian Gluten-Free Innovator

Mulino Caputo, a brand synonymous with authentic Italian flour, developed Fioreglut specifically for gluten-free baking. This proprietary blend is expertly formulated to mimic the texture and performance of traditional wheat flour, making it a favorite among professional pizzaiolos and home bakers alike.

Composition: Fioreglut is made from a combination of ingredients, including gluten-free wheat starch, maize starch, buckwheat flour, and rice starch.
Performance: The careful balance of these starches and flours, along with thickeners like guar gum, provides the necessary structure and workability for excellent results in bread, pizza, and pastries.
Celiac Safe: The product is continuously tested to ensure it contains less than 5 parts per million (PPM) of gluten, well below the FDA's 20 PPM threshold for gluten-free certification. This makes it safe for most individuals with celiac disease.

The Controversial Ingredient: Deglutinated Wheat Starch

A key component of Caputo Fioreglut and other European gluten-free products is "deglutinated wheat starch". This ingredient is made by processing wheat starch to remove the gluten protein. While certified as gluten-free and considered safe for celiacs, it is not suitable for individuals with a wheat allergy, as it still contains wheat. This is a crucial distinction that often causes confusion.

Other Gluten-Free Italian Flour Alternatives

Beyond specialized blends, many naturally gluten-free flours are used in Italian cooking. These are derived from grains, legumes, and nuts and are a great option for those who need to avoid wheat entirely.

Rice Flour (Farina di Riso): A staple in many Italian kitchens for thickening sauces and preparing desserts.
Chickpea Flour (Farina di Ceci): Adds a rich, earthy flavor and high protein content, used in dishes like farinata, a traditional Italian pancake.
Polenta (Cornmeal): Derived from corn, this gluten-free grain is a classic ingredient for making creamy polenta and is often used as a base for baking gluten-free alternatives.
Buckwheat Flour (Farina di Grano Saraceno): Despite its name, buckwheat is not a type of wheat and is gluten-free. It adds a nutty flavor to recipes.

Gluten-Free Italian Flour: Blends vs. Single-Ingredient Options

To help navigate the choices, here is a comparison of different Italian gluten-free flours and blends available:


Feature	Caputo Fioreglut (Blend)	Chickpea Flour (Single Ingredient)	Rice Flour (Single Ingredient)
Best For	Pizza, Bread, Pasta, Pastries	Farinata, Savory Crepes, Flatbreads	Cakes, Thickening Sauces, Noodles
Flavor Profile	Neutral, mimics wheat flour	Nutty, Earthy	Mild, Neutral
Ingredients	Deglutinated wheat starch, rice starch, buckwheat, etc.	100% ground chickpeas	100% ground rice
Celiac Safe	Yes, certified gluten-free	Yes, naturally gluten-free	Yes, naturally gluten-free
Wheat Allergy Safe	No, contains deglutinated wheat starch	Yes	Yes
Ease of Use	High, designed for performance	Requires recipe specific adaptations	Can be dense; best when combined

Making the Right Choice

Selecting the correct Italian flour without gluten depends entirely on your specific dietary needs. If you have celiac disease but no wheat allergy, a high-performance blend like Caputo Fioreglut is an excellent choice for recreating authentic Italian textures. For those with a wheat allergy or who prefer to avoid wheat altogether, relying on naturally gluten-free Italian-used ingredients like rice, chickpea, or buckwheat flour is the safest path. Always remember to check for specific certification labels to ensure cross-contamination has been avoided, especially for those with celiac disease. By understanding the nuances of these different flour types, you can continue to enjoy delicious, authentic Italian cuisine without gluten.

Conclusion: Navigating Gluten-Free Italian Cooking

In summary, there is no traditional Italian wheat flour that is naturally gluten-free. However, Italian manufacturers have responded to the demand for gluten-free products with exceptional alternatives like Mulino Caputo's Fioreglut. This and other naturally gluten-free ingredients used in Italian cooking, such as chickpea and rice flour, provide safe and delicious options for those with gluten sensitivities or celiac disease. The key is to carefully read ingredient labels and understand the important distinction between a certified gluten-free product and one that is suitable for a wheat allergy. This knowledge empowers you to make informed decisions and enjoy the rich flavors of Italian cooking safely.

Frequently Asked Questions

No, Italian '00' flour is a highly refined wheat flour and contains gluten. The '00' designation refers to its fine texture, not its gluten content.

Caputo Fioreglut is a certified gluten-free Italian flour blend created by Mulino Caputo, made from ingredients like gluten-free wheat starch, rice starch, and buckwheat flour, designed for high-performance baking.

No, Caputo Fioreglut contains deglutinated wheat starch and is not suitable for individuals with a wheat allergy. It is, however, safe for most people with celiac disease due to its very low gluten content.

Yes, naturally gluten-free flours used in Italian cooking include chickpea flour (farina di ceci), rice flour (farina di riso), and cornmeal for polenta.

For individuals with celiac disease, look for official gluten-free certification on the product label. If you also have a wheat allergy, carefully check the ingredients list to ensure no wheat-derived components are present.

Because Fioreglut is a specialized blend, substituting it directly with a single gluten-free flour will not yield the same high-quality results. It is best to use a recipe specifically formulated for the gluten-free flour you have.

This distinction is critical because some certified gluten-free products, like Caputo Fioreglut, contain deglutinated wheat starch that is safe for celiacs but dangerous for those with a wheat allergy.