Matthews Cotswold Organic Light Spelt Flour 1.5kg, 4.5kg & 7.5kg
Matthews Cotswold Organic Light (White) Spelt Flour is a fine and smooth all-purpose flour milled from ancient spelt grain. This flour is much lighter in feel and easier to work with than wholegrain ancient grain flours. The result is light, easier-to-rise bread with a distinctive nutty and sweet flavour. Spelt is a highly nutritious and healthy option, packed full of fibre. Use our smooth Organic Cotswold Spelt as an all-purpose healthy baking flour for delicious bread, cake, and biscuit recipes.
Perfect for: Use Matthews Ancient grain spelt flour in any recipes calling for wheat flour. Often used as an all-purpose flour, spelt is perfect to blend with baking recipes. Being a light grain baking bread with spelt produces a softer and tender loaf.
Milling and Provenance: Spelt was first cultivated 6000 to 900 years ago. It is referred to as an ancient grain along with Einkorn and Emmer - the other “Farro” kinds of wheat. We work with spelt farmers around the Cotswolds and UK and share a de-hulling plant at one local farm. The spelt is then collected by the mill and conditioned in our 100-year-old pine bins before being milled into different types of spelt flour.
Top Tip: Replace your standard wheat flour with a spelt flour in most recipes for a nutrient and flavour boost.
Health Benefits: Spelt is high in natural fibre, and an excellent source of protein and micronutrients such as calcium and vitamin E.
Did you know? Spelt is one of the oldest cultivated crops in human history with Einkorn and Emmer. In Italy spelt is referred to as Farro Grande.
For allergens, including cereals containing gluten, see ingredients in bold
Allergy Advice: For allergens, including cereals containing gluten, see ingredients in bold.
Flour is a raw ingredient and must be cooked or baked before eating.
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