Stoneground Flour
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Weight
- 16kg
- 1.5kg
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Flour Type
- Rye
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Best For
- Sourdough
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Wheat Type
- Italian
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Milling Method
- Roller Milled
- Stoneground Milled
Farming Method
- Regenerative
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Stoneground Flour is traditionally milled using the entire wheat grain, including the nutritious bran and germ remains intact. We slowly stoneground mill high protein wheat to give a very strong protein flour which helps the bread rise when baking.
The naturally high gluten in our stoneground flour produces a beautiful bread with a unique rustic stoneground flavour.
Matthews Cotswolds Flour News
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...
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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
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
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
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
What is your earliest memory of pizza? Pizza has always been a huge part of my life. My grandparents...