Khorasan is referred to as an ancient wholegrain its origins are said to go back to the Egyptians. It has a delicious creamy yellow, slightly clumpy with a clean buttery flavour. The Matthews family source Khorasan grain from remote farms in Italy then traditionally stoneground mill so that the nutritious outer layer of the bran is left intact. A courser wholemeal flour perfect for blending into sourdough recipes, flat breads, wholegrain pasta, brownies and biscuits. Khorasan can absorb around 25% more water than wheat flour, compensate your recipe by adding more liquid. Checkout @cotswoldflour for inspiration.