Matthews Cotswold Self Raising White Flour 1.5kg & 4.5kg
Matthews Cotswold Self Raising flour is a premium grade extra white self-raising flour. Ideal for producing the perfect light and springy cakes, and for general use. Self-Raising flour is a plain flour that contains a raising agent (baking powder) in it to give baked goods a rise.
Matthews blends a variety of high-quality soft wheats, adding baking powder to be mixed consistently throughout the flour, to produce the ideal ratio of flour and raising agent. Produces a light and airy flour, silky texture holds moisture in baking. Easy to use self-raising flour with fantastic results every time. One of the “Bakers Core 4” essential for all home and professional bakers.
Also available in 16kg Sacks here.
Milling and Grain Provenance: Matthews Cotswold Self Raising flour is made from 100% British wheat grown in the Cotswolds. In the mill added sifting during the milling process allows for a purer whiter premium Self-Raising Flour. Hand selected local Cotswold soft wheats from our Cotswold Grain partnership help create consistency in your bakes.
Perfect for & Recipes: Cakes, Scones, Pancakes, Biscuits, pancakes, crumble cake, cupcakes, sponges, chocolate cake, scones, muffins, tea loaf, Victoria sponge. Any recipe that calls for Self Raising or Self-Rising Flour
Best for: Recipes calling for Self-Raising flour.
Did you know: Self raising flour or Self-Rising flour in the USA is a mix of all-purpose flour and raising agent. In the USA Self-Rising flour contains salt but generally not in the UK. That Self Raising flour was invented by Henry Jones a baker in Bristol in 1845. Being an innovative baker, he created a way for bakers on board Royal Navy ships to create better baked goods. A year later, Henry was appointed purveyor of patent flour and biscuits to Queen Victoria and in 1849 he gained patent in the USA. Well done Henry our Cotswold Self Raising flour is dedicated to you.
Recipe Recommendation: Why not try making a chocolate and beetroot cake?
Wheat Origin: Great Britain
About Matthews Cotswold
MILLING BRITAIN’S FINEST FLOUR FOR OVER 100 YEARS
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. We believe passionately that our local farming partnerships, traditional milling methods and premium grain selection make for better baking.
We are proud to offer premium quality Organic and Stoneground Wholegrain flour, using grain from local farmers and time-honoured milling techniques.
Generations of farming families
The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. You’ll find us working here to this day, overlooking the picturesque Cotswold village of Shipton-Under-Wychwood. It’s not a bad office view!
The Matthews family have spent over 100 years developing, improving and innovating to consistently produce the very best flour and baking products. Today, the company is led by father and son team Paul and Bertie Matthews – FWP Matthews’ great, great grandsons. This sustained passion and expertise passed down through generations, continues to inform every step of our process – from our local ethos to our traditional methods.
To keep this flour at its very best never let the flour become damp. Store in a cool, dry place, allow good air circulation.
Product Packed On A Premises that handles Nuts, Seed, Soya & Sesame