Great for pizza and bread
I used this to make pizza and bread. Both turned out really well. I used a mix of 70% bread flour, 15% whole wheat, and 15% cricket flour. The cricket flour was able to produce normal sized bubbles in the bread which is great since I worried there might be cricket shards that could disrupt the gluten network. The taste of the pizza was indistinguishable. The taste of the bread had a slight hint of a cocoa type flavor, which was very nice. I think this flour would be optimal for a chocolate bread, which I hope to try in the future! In the meantime, I'm enjoying everything I made with this flour.
Rating: 5 stars