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Matthews Cotswold Flour

Matthews Cotswold Flour is a long-standing British flour mill that produces some of the finest premium and heritage flours available in the United Kingdom. We love Matthews Cotswold flour here at Ratton pantry and use it almost daily, be that for baking bread or making cakes. 

The Matthews Cotswold Flour story began when the original FWP (Frederick) Matthews built a mill on the river Evenlode in 1912. Matthews Cotswold Flour’s status as Britain’s artisan flour of choice to both professional and home bakers. 

The main appeal of Matthews Cotswold Flour, apart from their outstanding quality, is the exceptionally wide range of different flours that they offer including; Rye, Spelt, Wholegrain, Artisan, Organic, Malt, Strong White, Canadian Strong, Cotswold Crunch, Pizza Flours, to name but just a few!

We stock both 1.5kg bags and 4.5kg packs, which are a convenient size for the home baker providing enough for a few loaves of bread, all the way up to 16kg flour sacks for the more discerning baker or small business. Why not try a small bag, with prices starting from just £2.49, and just see how it improves your baking.

Buy Matthews Cotswold Flour online at Ratton Pantry.

About Matthews Cotswold Flour

Matthews Cotswold Flour is a family-run British miller with roots stretching back through eight generations. The present mill at Shipton-under-Wychwood was established on the River Evenlode in 1912, and the business has developed a particularly broad range of artisan, organic, stoneground and specialist flours.

The range combines dependable everyday bread flours with more distinctive options for sourdough, pizza, pastry and wholegrain baking, making Matthews useful for both home bakers and professional kitchens.

British flour for every style of baking

One of the strengths of the Matthews range is its breadth. Strong white and Canadian-style flours cover everyday bread and long-fermentation doughs, while rye, spelt, wholemeal and stoneground flours bring more grain character and flavour.

There are also specialist French-style T45 and T55 flours, Italian-style Tipo 00 and pizza flours, plus a growing regenerative range for bakers who want to connect ingredient choice more closely with how grain is grown.

Ratton Pantry

Why we stock Matthews Cotswold Flour

Matthews is one of the core British flour ranges at Ratton Pantry because it gives us an unusually complete selection from one mill. Customers can move from a straightforward strong white flour into Canadian, rye, spelt, wholemeal, French-style, pizza or regenerative flours without leaving the range.

We also like the choice of pack sizes. Many lines are available in practical home-baking bags as well as larger sacks, so the same flour range works for keen home bakers, micro-bakeries and professional kitchens.

Choosing the right Matthews flour

For everyday bread and sourdough, begin with a strong white or wholemeal bread flour and choose Canadian-style flour when you want additional strength for higher hydration or longer fermentation.

For pizza, compare the dedicated Pizza Flour and Italian-style Tipo 00 options. For pastry and French-style baking, look at the T45 and T55 flours. Rye, spelt and stoneground wholegrain flours are ideal when flavour and grain character are the priority.

If you are choosing between several Matthews flours, Ratton Pantry can help match the flour to your dough hydration, fermentation time and finished bake.

Questions & answers

Matthews Cotswold Flour FAQs

What makes Matthews Cotswold Flour different?

Matthews is a family-run British miller with a particularly wide range of artisan and specialist flours. Alongside strong white and wholemeal bread flours, the range includes organic, stoneground, rye, spelt, French-style, pizza and regenerative options.

Which Matthews flour is best for sourdough?

For a classic white sourdough, a Matthews strong white bread flour is a good starting point. For higher hydration or longer fermentation, a stronger Canadian-style flour can be useful, while wholemeal, rye or spelt can be blended in for extra flavour and character.

Which Matthews flour should I use for pizza?

Matthews offers dedicated pizza flours as well as an Italian-style Tipo 00 flour. The best choice depends on the pizza style, fermentation time and hydration, so check the individual flour specification rather than choosing on the 00 description alone.

What is regenerative flour?

Regenerative flour is made from grain grown within farming systems designed to improve outcomes such as soil health, biodiversity and resilience. Matthews has developed a dedicated regenerative range alongside its conventional and organic flours.

Does Matthews make organic and stoneground flour?

Yes. Ratton Pantry stocks a number of Matthews organic and stoneground flours, including wholemeal and speciality grain options. Check each product page because organic certification and milling method vary by flour.

Does Ratton Pantry sell Matthews flour in professional sizes?

Yes. The Ratton Pantry Matthews range includes both smaller home-baking formats and larger professional sacks on selected lines. Available pack sizes vary by product and current stock.