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Stoneground Flour

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Weight

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

Flour Type

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

Best For

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

Wheat Type

  • Italian
  • Canadian
  • French
  • British

Milling Method

  • Roller Milled
  • Stoneground Milled

Farming Method

  • Regenerative
  • Conventional
  • Organic
 Heritage Flour Mixed Box
Cotswold Flour Baker’s Selection
Cotswold Flour Master Bakers Box
Cotswold Flour Organic Box
Cotswold Flour Stoneground Box
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Cotswold Flour Ultimate Bread Box
Matthews Cotswold Organic Premium Wholegrain Flour
Matthews Eight Grain Flour
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Matthews Cotswold Crunch Light
Matthews Cotswold Crunch Dark Flour
Matthews Stoneground Wholegrain Dark Spelt Flour
Matthews Stoneground Coarse Brown Flour
Matthews Stoneground Light Rye T997 Flour
Traditional Stoneground Artisan White Bread Mix
Organic Stoneground Wholemeal
Organic Wholegrain Spelt Flour
Organic Light Rye Flour
Wychwood Oat Blend
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Cotswold Spelt and Rye Flour
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Malted Cotswold Rye Flour
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Heritage Bibury Barley
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Ancient Cotswold Crunch Flour
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Eight Grain Flour
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YQ Wholegrain
Heritage Broadway
Wholegrain Dark Rye Flour
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Wholegrain Dark Spelt Flour
Wholegrain Emmer
Wholegrain Einkorn
Traditional Stoneground Wholegrain
Heritage Fifield Light
Heritage Light Barley
Regenerative Strong White Flour
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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

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...

READ MORE
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...

READ MORE
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...

READ MORE
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...

READ MORE
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...

READ MORE
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...

READ MORE