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Canadian Flour

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Weight

  • 16kg

Flour Type

  • Multi Grain
  • Rye
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  • Ancient Grain
  • Strong White

Best For

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

Wheat Type

  • Italian
  • Canadian
  • French
  • British

Milling Method

  • Roller Milled
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Farming Method

  • Regenerative
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 Canadian Bread Flour
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Canadian Bread Flour
£2.70 - £13.20
100% Canadian Great White Bread Flour
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Matthews Canadian Flour – Great white super strong flour

Perfect for open-textured bread or to blend with lower-protein flour

Matthews Canadian flour is a great white super strong flour. It has 14% protein content, producing a strong dough with fabulous extensibility. This flour is ideal for baking on its own or mixing with other flour to create your own blend. Sourdough bakers will love its taste and protein profile.

Matthews Canadian flour is a strong white. A super strong white, giving it its Great White Flour name. The protein quality and strength are one of the highest in the UK and help create an open texture of the bread. This flour is ideal for use in a bread maker.

Sourdough bakers will like the high protein content, which aids absorption and helps make the dough easier to shape. Although this is a great white, that does not mean it is lacking in taste. On its own, it will produce very tasty bread and mixed with ancient wholegrain flours; you can create your own unique blend for beautifully tasting sourdough bread.

Matthews Canadian Great White flour comes in single 1.5kg bags, multi-packs of 5 or a 16 kg sack.

Matthews Cotswolds Flour News

Rich Payne Joins As Matthews Cotswold Flour's First Pizza Ambassador

Rich Payne Joins As Matthews Cotswold Flour's First Pizza Ambassador

We’re thrilled to announce the appointment of Rich Payne as our first ever Pizza Ambassador! Renowned for his pizza passion through his Instagram account, @dough_and_behold, Rich inspires bakers and food enthusiasts worldwide.

READ MORE
Matthews Featuring On Prue Leith's Cotswold Kitchen

Matthews Featuring On Prue Leith's Cotswold Kitchen

Tune in to ITV at 11:40am on Saturday 22 March for Matthews Cotswold Flour's appearance on Prue Leith's Cotswold Kitchen! Back for series 2, Prue Leith invites you into her Cotswold Kitchen to cook mouth-watering dishes and explore the joys of her Cotswold home and local area.

READ MORE
Young Baker Award Winner Announced!

Young Baker Award Winner Announced!

We’ve just announced that Thomas Hall has won the Young Baker Award for November 2024 - huge congratulations to Thomas! Matthews Cotswold Flour launched the Young Baker Programme to encourage more young people to turn their passion for home baking into a successful career in the bakery industry. The Young Baker Award has been developed in response to feedback from our pro-baker customers, indicating an ongoing shortage of good bakery staff joining the sector.

READ MORE
Rich Payne Joins As Matthews Cotswold Flour's First Pizza Ambassador

Rich Payne Joins As Matthews Cotswold Flour's First Pizza Ambassador

We’re thrilled to announce the appointment of Rich Payne as our first ever Pizza Ambassador! Renowned for his pizza passion through his Instagram account, @dough_and_behold, Rich inspires bakers and food enthusiasts worldwide.

READ MORE
Matthews Featuring On Prue Leith's Cotswold Kitchen

Matthews Featuring On Prue Leith's Cotswold Kitchen

Tune in to ITV at 11:40am on Saturday 22 March for Matthews Cotswold Flour's appearance on Prue Leith's Cotswold Kitchen! Back for series 2, Prue Leith invites you into her Cotswold Kitchen to cook mouth-watering dishes and explore the joys of her Cotswold home and local area.

READ MORE
Young Baker Award Winner Announced!

Young Baker Award Winner Announced!

We’ve just announced that Thomas Hall has won the Young Baker Award for November 2024 - huge congratulations to Thomas! Matthews Cotswold Flour launched the Young Baker Programme to encourage more young people to turn their passion for home baking into a successful career in the bakery industry. The Young Baker Award has been developed in response to feedback from our pro-baker customers, indicating an ongoing shortage of good bakery staff joining the sector.

READ MORE