Matthews Cotswold Flour, Britain's leading speciality flour producer, is adding three new stoneground wholegrain ancient grain flours to its range of over 100 varieties, in response to increasing demand from artisan and home bakers for sustainably produced, great-tasting, unique blends. Wholegrain Emmer (£3.90 for 1.5kg), Wholegrain Einkorn (£4.50 for 1.5kg) and Wholegrain Khorosan (£3.90 for 1.5kg) will be available from the end of May from their newly launched website www.cotswoldflour.com.

Bertie Matthews, the dynamic young Managing Director of two hundred year old family business, Matthews Cotswold Flour, comments: “We are delighted to be expanding our unrivalled selection of speciality flours with the addition of these new stoneground wholegrain ancient grain flours. Einkorn, Emmer and Khorosan are amazing ingredients that have remained unchanged for centuries. We love creating flour from these grains because they are fantastic for baking and offer a unique taste and fantastic nutritional value. They are also sustainably farmed in a way that benefits the soil and the farmer, something that is hugely important to us as a producer.” 

Bertie continues: “We have combined our unparalleled experience of traditional milling practices with these fantastic raw ingredients to create three new distinctive flours as part of our mission to lead the way in meeting the needs of an increasingly ambitious baking population. We work closely with a team of artisan bakers and listen to our customers to ensure that we constantly impress them with our choice of flours and we are delighted with the latest additions.”

Wholegrain Einkorn Flour (RRP £4.50 for 1.5kg from www.cotswoldflour.com)

The “mother of all wheat” Einkorn is an ancient grain variety of wheat which is stoneground milled using traditional methods to create a nutritious wholegrain rustic flour produced from the entire Einkorn berry. It is perfect for pancake, pizza and other recipes that call for wholemeal flour.

Wholegrain Emmer Flour (RRP £3.90 for 1.5kg from www.cotswoldflour.com)

Wholegrain Emmer is stoneground milled, using traditional methods, from 100% of the Emmer berry thus maintaining its natural nutritional profile. Emmer is readily digestible, which is one of the reasons for its new found popularity. Wholegrain Emmer can be used in pasta recipes or blended into bread recipes. It produces a robust, nutty, and slightly sweet taste.

Wholegrain Khorosan Flour (RRP £3.90 for 1.5kg from www.cotswoldflour.com)

Khorasan is referred to as an ancient wholegrain. Its origins are said to go back to the Egyptians. It has a delicious creamy yellow colour and a clean buttery flavour. The Matthews family source Khorasan grain from remote farms in Italy then traditionally stoneground mill it so that the nutritious outer layer of the bran is left intact. It is a coarse, highly absorbent, wholemeal flour, which works well for blending into sourdough recipes, flatbreads, wholegrain pasta, brownies and biscuits.

Matthews Cotswold Flour is committed to supporting sustainable food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. The new flours are available directly from Matthews Cotswold Flour's new website www.cotswoldflour.com as well as other speciality and high street retail outlets. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

ENDS

Editor's Notes

The two hundred year old family business, Matthews Cotswold Flour, is Britain's leading speciality flour producer boasting a range of over 100 varieties of flour and providing an unrivalled choice for both amateur and professional bakers. Matthews Cotswold Flour is committed to supporting sustainable food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

Heritage: With a milling legacy spanning eight generations, Matthews Cotswold Flour is one of the UK's oldest family-run flour mills. Trading grain and milling flour in the heart of the Cotswolds since the 1800s, the mill believes passionately that their local partnerships, traditional stoneground milling methods and premium grains make for better baking. They are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques. With an eye to the future and wanting to share their wealth of milling experience, Matthews Cotswold Flour is launching a New Generation Milling Apprenticeship programme that encourages and supports the next generation of millers.

Regenerative Farming: Through their local Cotswold Grain Partnership and a system of fair trade pricing, Matthews Cotswold Flour works with farmers to grow in a sustainable way that protects the soil and develops wildlife.  They are supporting the Regenerative Revolution on farms around the country and promoting a more diverse agricultural landscape that supports soil health and different grain varieties. By giving back some profits to the farmers, Matthews Cotswold Flour is able to support new regenerative farming practices as they work to increase regenerative farming practices across all their suppliers.

Product Range: Matthews Cotswold Flour is Britain's leading speciality flour producer supplying a range of over 100 varieties to professional and home bakers through its online shop and retail and wholesale outlets. It is proud to work with Britain's best bakers (as voted by the British Baking Awards). Its product range offers a huge selection of artisan flour including unique blends of ancient and heritage grains. Matthews maintains one of the strictest grain selection methods for their specialty flour. By only selecting the top one percent of grain they ensure quality and consistency for master and home bakers across the country.

Awards: Matthews Cotswold Flour boasts a host of awards for many of the products in its outstanding range of flour. Their award-winning flour is inspired, grown, milled, baked, and created by their close knit community of partners. They are proud to have won 20 great taste awards in the last two years alone.

Baking Community: The Cotswold Flour Baking Club  was set up by Matthews Cotswold Flour to inspire a new generation of bakers with recipes, tips, videos, events, and collaboration with master bakers across the UK. Anyone can join this rapidly growing community and enhance their baking journey. By sharing knowledge, ideas, inspiration, and stories The Cotswold Flour Baking Club aims to create an incredible baking experience for all its members. 

For more information, an interview with Bertie Matthews, samples, recipes and images please contact Kath Hope at kath@rawfoodanddrinkpr.co.uk or 07515632089.