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Angus Cruickshank
Disclosure: I was given the bag of flour to try. I've been chasing a proper thin crust for about two years, the kind you can hold out flat, not the frozen disc that folds the second you put anything on it. So Friday night, craving pizza, decided to finally give this a go and see what happened. It rolled out with a rolling pin like ordinary dough. I lifted the whole base onto the tray in one piece, which honestly, I did not expect. Crisp right to the edge, thin in the middle, and a slice held its own weight with the toppings still on. Everyone had a second piece, and nobody asked what was different about it. Friday pizzas back on.
Angus Cruickshank
Disclosure: I was given the bag of flour to try. I've been chasing a proper thin crust for about two years, the kind you can hold out flat, not the frozen disc that folds the second you put anything on it. So Friday night, craving pizza, decided to finally give this a go and see what happened. It rolled out with a rolling pin like ordinary dough. I lifted the whole base onto the tray in one piece, which honestly, I did not expect. Crisp right to the edge, thin in the middle, and a slice held its own weight with the toppings still on. Everyone had a second piece, and nobody asked what was different about it. Friday pizzas back on.
Angus Cruickshank
Disclosure: I was given the bag of flour to try. I've been chasing a proper thin crust for about two years, the kind you can hold out flat, not the frozen disc that folds the second you put anything on it. So Friday night, craving pizza, decided to finally give this a go and see what happened. It rolled out with a rolling pin like ordinary dough. I lifted the whole base onto the tray in one piece, which honestly, I did not expect. Crisp right to the edge, thin in the middle, and a slice held its own weight with the toppings still on. Everyone had a second piece, and nobody asked what was different about it. Friday pizzas back on.
Angus Cruickshank
Disclosure: I was given the bag of flour to try. I've been chasing a proper thin crust for about two years, the kind you can hold out flat, not the frozen disc that folds the second you put anything on it. So Friday night, craving pizza, decided to finally give this a go and see what happened. It rolled out with a rolling pin like ordinary dough. I lifted the whole base onto the tray in one piece, which honestly, I did not expect. Crisp right to the edge, thin in the middle, and a slice held its own weight with the toppings still on. Everyone had a second piece, and nobody asked what was different about it. Friday pizzas back on.
Ciara Wright
I tried the RecipeTinEats Chocolate muffin recipe and swapped the flour 1:1 with WEATZERO® All purpose flour and added white choc chips too, no other changes to the recipe- the muffins turned out perfect. The texture was airy but still moist which is something I always look out for with GF baking. Shared a few with my friend, she hadn’t a clue they were GF. Yum 😋 will def be trying more recipes using this flour 👌🏼
Ciara Wright
I tried the RecipeTinEats Chocolate muffin recipe and swapped the flour 1:1 with WEATZERO® All purpose flour and added white choc chips too, no other changes to the recipe- the muffins turned out perfect. The texture was airy but still moist which is something I always look out for with GF baking. Shared a few with my friend, she hadn’t a clue they were GF. Yum 😋 will def be trying more recipes using this flour 👌🏼
Susan
I used the WEATZERO All Purpose Gluten-Free Millet Flour (900g) to make Sally's Baking Addiction's Baked Cinnamon Sugar Donuts, swapped in for the regular flour gram-for-gram. They came out soft, moist, with a beautiful crunch on the outside; would never have known it was gluten free. Definitely making these again.
Susan
I used the WEATZERO All Purpose Gluten-Free Millet Flour (900g) to make Sally's Baking Addiction's Baked Cinnamon Sugar Donuts, swapped in for the regular flour gram-for-gram. They came out soft, moist, with a beautiful crunch on the outside; would never have known it was gluten free. Definitely making these again.
Susan
I used the WEATZERO All Purpose Gluten-Free Millet Flour (900g) to make Sally's Baking Addiction's Baked Cinnamon Sugar Donuts, swapped in for the regular flour gram-for-gram. They came out soft, moist, with a beautiful crunch on the outside; would never have known it was gluten free. Definitely making these again.
Susan
I used the WEATZERO All Purpose Gluten-Free Millet Flour (900g) to make Sally's Baking Addiction's Baked Cinnamon Sugar Donuts, swapped in for the regular flour gram-for-gram. They came out soft, moist, with a beautiful crunch on the outside; would never have known it was gluten free. Definitely making these again.
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Disclosure: I was given the bag of flour to try.
I’ve been chasing a proper thin crust for about two years, the kind you can hold out flat, not the frozen disc that folds the second you put anything on it.
So Friday night, craving pizza, decided to finally give this a go and see what happened.
It rolled out with a rolling pin like ordinary dough. I lifted the whole base onto the tray in one piece, which honestly, I did not expect. Crisp right to the edge, thin in the middle, and a slice held its own weight with the toppings still on.
Everyone had a second piece, and nobody asked what was different about it. Friday pizzas back on.
I tried the RecipeTinEats Chocolate muffin recipe and swapped the flour 1:1 with WEATZERO® All purpose flour and added white choc chips too, no other changes to the recipe- the muffins turned out perfect. The texture was airy but still moist which is something I always look out for with GF baking. Shared a few with my friend, she hadn’t a clue they were GF. Yum 😋 will def be trying more recipes using this flour 👌🏼
I used the WEATZERO All Purpose Gluten-Free Millet Flour (900g) to make Sally’s Baking Addiction’s Baked Cinnamon Sugar Donuts, swapped in for the regular flour gram-for-gram. They came out soft, moist, with a beautiful crunch on the outside; would never have known it was gluten free. Definitely making these again.
I can’t say enough great things about Weatzero Bread Mix and products! Finding a gluten-free bread that actually delivers on both flavour and texture usually feels impossible, but Weatzero blew me away. I just enjoyed some buttered Weatzero toast for breakfast and will be having eggs and avocado on toast for lunch!
The texture is perfection, wonderfully light and soft without being dense or heavy like so many other GF options on the market.
Most importantly, it tastes incredible. It’s delicious, satisfying, and genuinely nutritious, so you get all the comfort of fresh-baked breads while knowing it’s actually good for you.
I’m so thrilled to finally have a healthy, delicious gluten-free option that doesn’t feel like a compromise.
If you’ve been looking for healthy gluten-free bread and products that taste better than the real deal, do what I did and try Weatzero. 10/10!
Success with a cake I just baked using the WeatZero all-purpose flour; it’s got real height and texture. So easy to work with.