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.
