Matthews Cotswold Flour
Matthews Cotswold Flour is produced by a family-run mill in the heart of the Cotswolds. Explore organic and speciality flours, stoneground for flavour and nutrition.
A Family Milling Heritage
Matthews has been milling in the Cotswolds for over a century. Still family-owned, the mill combines traditional techniques with modern expertise to produce flour trusted by artisan and home bakers alike.
Stoneground & Organic Flours
The Matthews range includes strong bread flours, rye, spelt and other speciality grains. Stoneground milling preserves more of the grain’s natural flavour and nutrition, making these flours ideal for artisan breadmaking.
Supporting British Farmers
Grain is sourced from a network of local farms, many organic, helping to support sustainable agriculture across the region while keeping food miles low.
Versatile for Every Bake
From everyday white and wholemeal to speciality blends, Matthews flours perform beautifully in sourdough, yeasted breads, cakes and pastries.
FAQs
Where is Matthews Cotswold Flour produced?
It is milled in the Cotswolds by a family-run business with over a century of milling history.
What grains do Matthews flours use?
They include wheat, rye, spelt and other speciality grains, many of which are grown organically by British farmers.
Are Matthews flours stoneground?
Yes - stoneground milling preserves more of the grain’s natural flavour and nutrition, giving flour ideal for artisan breadmaking.
What types of baking suit Matthews flour?
Matthews flour is versatile, suited to sourdough, yeasted breads, cakes and pastries depending on the blend you choose.