Bread Flour


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Weight

  • 16kg
  • 1.5kg
  • Mixed Boxes
  • Bread Mixes

Flour Type

  • Rye
  • Wholegrain
  • Ancient Grain
  • Strong White
  • Bread Mixes
  • Spelt

Best For

  • Pizza & Pasta
  • Cakes & Pastry
  • Sourdough
  • Bread

Wheat Type

  • Italian
  • Canadian
  • French
  • British

Milling Method

  • Roller Milled
  • Stoneground Milled

Farming Method

  • Regenerative
  • Conventional
  • Organic

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Matthews Bread Flour – the perfect flour for perfect bread 

Choose from our carefully crafted range of bread flour

Matthews bread flour comes in multiple unique varieties. But they all have a few things in common. Commitment to quality. Preservation of traditional flour-making techniques and care for the environment through our natural growing process.

The Matthews bread flour collection includes classic strong whites from the Cotswolds, France and Canada. You’ll also find stoneground, heritage, wholegrain, multi-grain, rye, spelt, ancient grains, crunch, organic and much more.

With such a wide selection of flour perfect for all kinds of bakes, it is sometimes hard to know which one to choose. That’s why we created a lovely selection box of the ultimate bread flours and a box featuring a selection of stoneground Cotswold flours. Choose one of these boxes and experiment at home to find your new favourite. With a complete bread flour box, you are always ready for whatever bake takes your fancy.

We pride ourselves on offering a unique range of bread flour with beautiful taste profiles and amazing baking properties that are easy to use. With Matthews bread flour, you can create bakes with a wow factor that taste as good as they look. 

Explore our range of bread flour or select a specially designed variety box so you can try them all.

Matthews Cotswolds Flour News


Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

Introducing Sophie Carey, the new Bakery Development Manager at Matthews Cotswold Flour

  We are so excited to introduce Sophie, our new expert technical baker at the Cotswold Flour Mill on this...

Pizza week - Q&A with Cameron Kelly from Zonda

Pizza week - Q&A with Cameron Kelly from Zonda

  My first memory of pizza is being on holiday in Portugal when I was about 7 or 8. The...

Q&A with Nicola Cooper from Blake’s Kitchen

Q&A with Nicola Cooper from Blake’s Kitchen

  What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...