Artisan miller Matthews Cotswold Flour has expanded its regenerative flour range with five new varieties.
Each of the new regenerative flours – Plain, Self-Raising, Artisan T65 Bread Flour, Wholemeal, and Fine Cake – is milled from grains farmed in a way that improves soil health, enabling trade customers to create a variety of planet-friendly bakes, the firm said.
Available in 16kg and 1.5kg bags, they join the brand’s existing regenerative lines including All Purpose, Light and Dark Spelt, and Strong Bread Flour. Matthews Cotswold Flour said it aims to have its entire product range, which currently features unique blends of ancient and heritage grains, sourced from regenerative farms by 2030.
The new regenerative flours have the following descriptions:
- Plain – finely ground and perfect for baking pastries, cookies, biscuits cakes, muffins, scones, and more
- Self-Raising – ideal for baking light and springy cakes, sponges, banana loaves, and more
- Artisan T65 Bread – for making loaves and rolls, giving both a light open texture with great elasticity
- Wholegrain – milled using the whole wheat grain to produce a superior 12.8% protein wholemeal flour with naturally high gluten content
- Fine Cake – milled very finely and made for maximum moisture absorption to help give cake recipes a soft crumb, with a light and fine texture.
“We have long advocated for regenerative farming practices, which prioritise soil health, biodiversity, and carbon capture,” said managing director Bertie Matthews, an eighth-generation member at the 200-year-old family-run business.
Matthews noted that, through its Cotswold Grain Partnership, the company has been working closely with local farmers since 2019 to ensure they adopt practices that protect the environment. “We also help identify specialty grains and diversification options that allow farmers and soil systems to thrive,” he added. “We are working alongside them to move all our grains to a regenerative farming model as soon as possible. These are long term partnerships that will benefit the soil, the farmers and our customers for generations to come.”
Last August, Matthews Cotswold Flour appointed Rich Payne as its first pizza ambassador, having previously appointed sourdough expert and author Elaine Boddy as brand ambassador.
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