Molino Grassi USDA Organic Italian "00" Soft Wheat Flour - 2.2 lb (2 Pack) (1 Pack)

So I have a gluten intolerance and went out to a Italian restaurant with some friends. The server said I can eat their pizza dough as long as I am not celiac. She said its a soft wheat flour they get from Italy. I ate and didn't have a issue. I decided to try this flour and I made a apple pie let me tell you it had been so long since I worked with wheat flour the dough was perfect rolled out beautifully and was flakey and delish! Gluten free dough is nothing like that.. at least for me makes me not want to cook anything lol. Anyway the pie was fabulous and I had no reaction. I then made cinnamon rolls and pizza dough and had no reactions. I am so happy I have found this. I am slowing down a little bit on cooking with it because I don't want to eat it all the time and work up to where I do have a reaction from it. I don't know if that is possible but I don't want to take the chance and not be able to eat it. I have just ordered more so I have it on hand if needed. It was shipped fast and as described.

Lovely product! I'm not a baker so can't give a detailed review, but I do know this is a very high quality product! I use it to create homemade pasta! Nothing in the grocery stores can compete with this for making your own homemade...light and delicious!

I saw this recommended on a non-toxic page I was following. It is pricey but so worth it when you actually consume things made from this flour. No GI upset. I also use it to make cookies and it turns out great, no bloating or indigestion sensation.

I'm a multi-time purchaser of this Molino Grassi 00 flour. I make about 3 pizzas per week and all my own pasta. Type 00 flour is the preferred flour for making pizza and egg fresh pasta (semolina flour is used for a lot of the extruded and shaped pastas). Do you need it to make pizza or pasta? No. Does it make a noticeable difference? Yes! The 00 isn't a type of wheat, it's the size of the grind of the flour and is ground much more fine than typical AP or Bread flour. That fine grind makes a difference in the texture and the digestibility. Additionally, most flours in the US are bleached and bromated. The manufacturers add potassium bromate to help increase the elasticity of the dough. I have to order non-bromated flour online because it's not even available in any local stores. but it's actually illegal to add potassium bromate to flour in Europe. Don't worry, I'm sure it's OK for us in the US, though! :( That said, the Molino Grassi is organic, Non-GMO, so it should be non-bleached and non-bromated. It's more expensive than AP or bread flour, but if you're looking to up your pizza and/or pasta making game, you can't go wrong with this flour.

This flour has been my favorite Amazon find on all time. I originally sought out Italian double zero flour as a favor for my gluten free sister. She had read that some people who do not have a gluten allergy but do not digest gluten well are able to digest Italian double zero flour. I have a severe seaweed allergy and US grocery stores keep adding seaweed into bread products for texture consistency and shelf stability. So far I have made three types of pasta, a loaf of quick bread, soft pretzels, bagels, pizza dough, and potato rolls(pictured). Every single thing I have made has been incredible and the gluten content has been absolutely perfect. I have tested the same recipes with other kinds of flours and the double zero gives the best rise and chew. I am no longer worried about an accidental allergic reaction and my sister has been able to digest everything without getting sick. It has absolutely ruined store bought products. The only recommendation I have is to use a scale to measure the flour by weight vs measuring via measuring cup. While the scale is always more accurate in baking it seems to be extra important with this double zero flour due to its fine consistency. I have repurchased this multiple times and will continue to do so.

I took a pizza-making class with 2 top notch Chefs. They recommended this product (or any of the other pizza flours FROM ITALY). I used this one with outstanding results. I'm not new to yeast dough making. This products exceeds ANY flour from the USA or anywhere else. Flavor, texture, all of it, taken to another level. The pizza I served to my guests, made with this flour, got rave reviews. They all said, "We don't normally eat the crust, but this time is an exception." I also purchased Italian pizza sauce here at Amazon. You can find several varieties to choose from. They're all good is my guess. I purchased "Mutti" with Oregano and Basil. Outstanding.

Was the flour that I needed to make fresh pasta and it came out great.

Wow. I've had "food allergies" for years. I ate this flour - made a chicken gravy out of it just now. No problems - at all. It's worth trying if you have sensitivities.

...way too expensive.😕 I paid $30 for the 2 pack. These are VERY small bags of flour. I used more than 1/2 of one bag to make a large pizza and a couple of buns. My spinach-feta pizza was delicious (see photos) but I really didn't see a big difference in the crust as compared to using regular organic AP flour. On the plus side, the dough was nice and springy to work with, and this flour is very finely milled. I appreciate that it is certified organic . The pizza didn't brown as quickly as it does with AP flour. That may or may not be a plus, depending on your personal preference. Happy Baking!😁 Geraldine Helen Hartman, Author of The Groovy Green Kitchen cookbook series🍊🍞🍏🧀🍅

It bothers me that healthier products cost way more. The flour was as expected but cannot afford it.