Bake like a pro with Matthews Cotswold strong bread flour. Made from the finest Canadian wheat, it gives bread a superb rise and delicious flavour. With a protein content of 14%, this flour is one of the highest protein bread flours in the UK.

You can use strong bread flour to make white loaves, rolls and bagels. The high protein content aids absorption and makes it easier to shape your dough. It’s ideal for sourdough and thin, crispy pizza bases.

You can use the flour as it is or mix it with wholegrain flours. It will give your bread a light and airy texture. Impressive dinner guests with homemade rolls to dunk in soup. Or, use the flour to make pillowy focaccia.

New to baking? Read our bread baking guide.

Matthews Cotswold is one of the oldest operating family-owned millers in the country – it was created by Marmaduke Matthews who began trading grain from his Cotswold barn in the 1860s. Today, the mill is run by 5th and 6th generation Paul and Bertie Matthews, and continues to use traditional milling methods to produce flours for home bakers and professionals.

Store in a cool, dry place.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Wheat flour (wheat flour, calcium carbonate, iron, niacin (b3), thiamine (b1)

Allergy advice: For allergens see ingredients listed in bold.