Flourless Cake and Biscuit Recipes

For those home bakers, or owners of coffee shops and cafes who are looking to enjoy delicious baked treats without the need for flour, you’re in luck. 

Flourless cakes and biscuits are not only easy to make, but they also offer a rich, satisfying flavour that even the most indulgent desserts can’t rival. 

Whether you’re gluten intolerant or simply exploring alternative baking, these flourless recipes are sure to become a favourite in your kitchen.

Flourless Chocolate Almond Cake

This cake is decadently rich and moist, with a delicate almond flavour that pairs perfectly with chocolate.

Ingredients:

200g dark chocolate (minimum 70% cocoa)

150g unsalted butter

150g ground almonds

150g caster sugar

4 large eggs, separated

1 tsp vanilla extract

A pinch of salt

Icing sugar, for dusting

Method:

Preheat your oven to 180°C (160°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.

Melt the chocolate and butter together over a bain-marie (a bowl placed over simmering water), stirring until smooth. Allow to cool slightly.

In a large bowl, whisk together the egg yolks, sugar, and vanilla extract until pale and thick.

Stir the melted chocolate mixture into the yolk mixture, followed by the ground almonds.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff peaks form. Gently fold the egg whites into the chocolate mixture in three stages.

Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes or until the cake has set but still has a slight wobble in the centre.

Allow the cake to cool in the tin, then turn out onto a wire rack. Dust with icing sugar before serving.

This cake is delicious on its own or paired with fresh berries and a dollop of cream.

Coconut Macaroons (Biscuits)

These delightful coconut biscuits are wonderfully chewy on the inside with a crisp exterior, making them the perfect snack to enjoy with a cup of tea.

Ingredients:

200g desiccated coconut

150g caster sugar

2 large egg whites

1 tsp vanilla extract

A pinch of salt

100g dark chocolate (optional, for drizzling)

Method:

Preheat your oven to 160°C (140°C fan) and line a baking tray with parchment paper.

In a large bowl, combine the desiccated coconut, sugar, salt, vanilla extract, and egg whites.

Mix until the ingredients come together to form a sticky dough.

Using your hands, shape the mixture into small balls or mounds and place them onto the baking tray, spacing them a few centimetres apart.

Bake for 15–20 minutes or until the macaroons are golden around the edges.

Allow the macaroons to cool on the tray for 5 minutes, then transfer them to a wire rack to cool completely.

If you’d like, melt the dark chocolate and drizzle it over the cooled macaroons for an extra indulgent touch.

Peanut Butter Cookies

These three-ingredient biscuits are incredibly simple yet unbelievably tasty. The natural oils in the peanut butter create a soft, chewy texture that makes them hard to resist.

Ingredients:

200g smooth peanut butter (or crunchy if you prefer)

150g soft brown sugar

1 large egg

Method:

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

In a medium bowl, mix together the peanut butter, sugar, and egg until fully combined.

Scoop tablespoons of the dough and place them onto the baking tray. Flatten slightly with the back of a spoon or fork to create a pattern on the top.

Bake for 10–12 minutes, or until the edges are just beginning to turn golden.

Let the cookies cool on the tray for 5 minutes before transferring to a wire rack.

These peanut butter cookies are perfect for a quick treat and go wonderfully with a glass of milk or a strong cuppa.

Flourless Lemon Almond Cake

For a lighter cake, this lemon almond recipe offers a bright and zesty flavour that’s perfect for afternoon tea.

Ingredients:

200g ground almonds

150g caster sugar

4 large eggs, separated

Zest of 2 lemons

Juice of 1 lemon

1 tsp vanilla extract

Icing sugar, for dusting

Method:

Preheat your oven to 170°C (150°C fan) and grease a 20cm round cake tin, lining the base with baking parchment.

In a large bowl, whisk together the egg yolks, sugar, lemon zest, lemon juice, and vanilla extract until light and creamy.

Gently fold in the ground almonds.

In a separate bowl, whisk the egg whites until stiff peaks form.

Carefully fold the egg whites into the almond mixture in stages, being careful not to knock out too much air.

Pour the batter into the prepared tin and bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool completely in the tin, then transfer to a serving plate and dust with icing sugar.

Final Thoughts

Flourless baking is easier than you might think, and these recipes prove that you don’t need flour to create beautiful cakes and biscuits. Whether you're craving something rich like a flourless chocolate almond cake or a quick peanut butter biscuit, there's a flourless option for everyone.

Happy flourless baking!

Exploring the Delicious World of Peanut Butter Flour in Cakes, Breads, and Biscuits

Peanut butter flour is a fantastic ingredient that brings a delightful nutty flavour and a boost of protein to your baking. 

Made by pressing the oils out of roasted peanuts and grinding them into a fine powder, it’s a versatile alternative to traditional flours. 

Whether you're looking to enhance the taste of your cakes, breads, or biscuits, peanut butter flour can add a unique twist. Below are some recipes to inspire your baking adventures

1. Peanut Butter Flour Banana Cake

Ingredients:

150g peanut butter flour

100g plain flour

1 tsp baking powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

3 ripe bananas, mashed

100g caster sugar

2 large eggs

100ml vegetable oil

1 tsp vanilla extract

50ml milk

Instructions:

Preheat your oven to 180°C (160°C fan). Grease and line a 20cm round cake tin.

In a bowl, combine the peanut butter flour, plain flour, baking powder, bicarbonate of soda, and salt.

In another bowl, mix the mashed bananas, sugar, eggs, oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.

Pour the batter into the prepared tin and bake for 40-45 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

2. Peanut Butter Flour Bread

Ingredients:

200g peanut butter flour

300g strong white bread flour

1 tsp salt

2 tbsp honey

7g dried yeast

300ml warm water

2 tbsp olive oil

Instructions:

In a large bowl, mix the peanut butter flour, bread flour, and salt.

In a jug, dissolve the honey in the warm water, then sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.

Make a well in the centre of the dry ingredients and pour in the yeast mixture and olive oil. Mix to form a soft dough.

Turn the dough out onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover with a damp cloth, and leave to rise in a warm place for about 1 hour or until doubled in size.

Preheat your oven to 200°C (180°C fan). Knock back the dough, shape it into a loaf, and place it in a greased loaf tin.

Cover and leave to rise for another 30 minutes.

Bake for 30-35 minutes, or until the bread sounds hollow when tapped on the bottom. Cool on a wire rack before slicing.

3. Peanut Butter Flour Biscuits

Ingredients:

150g peanut butter flour

100g plain flour

1/2 tsp baking powder

1/4 tsp bicarbonate of soda

100g unsalted butter, softened

100g light brown sugar

1 large egg

1 tsp vanilla extract

50g chopped peanuts (optional)

Instructions:

Preheat your oven to 180°C (160°C fan). Line a baking tray with parchment paper.

In a bowl, mix the peanut butter flour, plain flour, baking powder, and bicarbonate of soda.

In a separate bowl, cream together the butter and sugar until light and fluffy.

Beat in the egg and vanilla extract until well combined.

Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. If using, fold in the chopped peanuts.

Roll tablespoons of dough into balls and place them on the prepared baking tray, spacing them apart to allow for spreading.

Flatten each ball slightly with the back of a fork.

Bake for 10-12 minutes, or until the edges are golden brown. Allow to cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Conclusion

Peanut butter flour is a delightful ingredient that can elevate your baking with its rich, nutty flavour and additional nutritional benefits. These recipes for cakes, breads, and biscuits are just a starting point—experiment with your own creations and enjoy the unique taste that peanut butter flour brings to your kitchen. Happy baking!

Bake a flourless cake? How to Bake a Cake Using Finely Crushed Broken Biscuits

Baking a cake is a delightful way to enjoy time in the kitchen and treat yourself to something sweet.

 If you find yourself without flour or if you simply want to try something a little different, using finely crushed broken biscuits can be a fun and tasty alternative to flour in your cake making. 

Here's a step-by-step guide to baking a delicious cake using biscuits instead of flour.

Ingredients

200g broken biscuits (digestives or any plain biscuit)

150g unsalted butter, melted

150g caster sugar

4 large eggs

2 teaspoons vanilla extract

2 teaspoons baking powder

100ml milk

50g cocoa powder (optional, if you want to make a chocolate version)

A pinch of salt

Equipment

Food processor or a rolling pin and a ziplock bag for biscuit crushing

Mixing bowls

Electric mixer or whisk

20cm round cake tin

Baking paper

Instructions

Preheat Your Oven: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line the bottom of a 20cm round cake tin with baking paper and grease the sides with a bit of butter.

Prepare the Biscuit Crumbs: Place the broken biscuits in a food processor and pulse until you achieve a very fine crumb. If you don’t have a food processor, put the biscuits in a ziplock bag and crush them with a rolling pin until they are finely ground. You should have about 200g of biscuit crumbs.

Mix the Dry Ingredients: In a mixing bowl, combine the biscuit crumbs with the baking powder and a pinch of salt. If you are making a chocolate cake, add the cocoa powder to this mixture as well.

Cream the Butter and Sugar: In a separate bowl, use an electric mixer or a whisk to cream together the melted butter and caster sugar until the mixture is light and fluffy.

Add the Eggs and Vanilla: Beat the eggs into the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Mix in the vanilla extract.

Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can make the cake dense.

Bake the Cake: Pour the batter into the prepared cake tin and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Cool the Cake: Allow the cake to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely.

Decorate and Serve: Once the cake is completely cool, you can decorate it as desired. A simple dusting of icing sugar, a layer of buttercream, or a drizzle of chocolate ganache can all be delicious options.

Tips and Variations

Biscuit Varieties: Different biscuits will yield different flavours and textures. Digestives, rich tea biscuits, malted milk biscuits, custard cream biscuits, bourbon chocolate creams, shortbread or even a combination of different biscuits can be used depending on your preference. 

Add-Ins: Consider adding chocolate chips, nuts, or dried fruit to the batter for extra texture and flavour.

Serving Suggestions: Serve the cake with a dollop of whipped cream, a scoop of ice cream, or fresh berries for an added treat.

Baking a cake with crushed biscuits instead of flour is a creative and resourceful way to make a delicious dessert. Enjoy experimenting with different biscuit types and flavours, and most importantly, enjoy your homemade cake!

Embracing Ancient Grains: A Culinary Journey into the Past

In recent years, there has been a revival in the culinary world, an embrace of foods that once formed the staple diet of ancient civilisations. 

Among these are ancient grains, whose nutritional benefits and rich flavours are captivating modern bakers and cooks alike. 

From the nutty taste of spelt to the earthy notes of quinoa, ancient grains offer a delightful twist on traditional recipes. Join me as we explore the art of baking and cooking with these time-honoured grains.

What Are Ancient Grains?

Ancient grains are grains that have remained largely unchanged over the millennia. Unlike modern wheat, which has been heavily hybridised and modified, ancient grains have retained their original genetic makeup. Some of the most popular ancient grains include:

Spelt: An ancient relative of modern wheat, spelt has a mildly nutty flavour and is rich in protein and fibre. Incidentally, Morrisons in store bakeries have started baking with spelt.

Quinoa: Although technically a seed, quinoa is often grouped with grains due to its similar usage. It’s a complete protein, making it an excellent choice for vegetarians.

Farro: This hearty grain, also known as emmer, has a chewy texture and a rich, nutty taste.

Amaranth: Once a staple of the Aztec diet, amaranth is known for its high protein content and slightly sweet flavour.

Kamut: An ancient Egyptian grain, Kamut is larger than modern wheat and has a rich, buttery taste.

Why Choose Ancient Grains?

Ancient grains are not only a nod to our culinary past but also a boon to our health. They tend to be more nutrient-dense than their modern counterparts, offering higher levels of protein, fibre, vitamins, and minerals. Additionally, many ancient grains are easier to digest and can be a great alternative for those with wheat sensitivities, though not necessarily suitable for coeliacs.

Baking with Ancient Grains

Baking with ancient grains can transform your favourite recipes into nutritious and flavourful delights. Here are a few tips to get started:

1. Start with Substitutions

If you’re new to ancient grains, start by substituting a portion of the flour in your recipes with an ancient grain flour. For example, replace 25-50% of all-purpose flour with spelt flour in your bread or muffin recipes. This allows you to gradually adjust to the new textures and flavours.

2. Adjust Hydration Levels

Ancient grain flours often absorb more water than modern wheat flour. Be prepared to adjust the hydration in your recipes to achieve the right consistency. Doughs might need a bit more liquid or additional resting time to fully hydrate.

3. Experiment with Blends

Blending different ancient grain flours can yield interesting results. Try mixing spelt with rye, or kamut with amaranth, to create unique flavour profiles and textures in your baked goods.

4. Enjoy the Nutty Flavours

Ancient grains like spelt and farro have a natural sweetness and nuttiness that can enhance the taste of your baked goods. Embrace these flavours in recipes where they can shine, such as rustic breads, biscuits, and pancakes.

Cooking with Ancient Grains

Ancient grains are versatile and can be used in a variety of dishes, from hearty salads to comforting soups. Here are a few ideas to incorporate them into your meals:

1. Grain Bowls

Create nourishing grain bowls by using quinoa, farro, or amaranth as a base. Top with your favourite vegetables, proteins, and a delicious dressing for a balanced meal.

2. Soups and Stews

Add cooked ancient grains to soups and stews for extra texture and nutrition. Farro and barley are particularly good in hearty, wintery soups.

3. Pilafs and Risottos

Use ancient grains in place of rice for a twist on traditional pilafs and risottos. Try making a quinoa pilaf with nuts and dried fruit, or a spelt risotto with seasonal vegetables.

4. Salads

Ancient grains make excellent additions to salads. A spelt or farro salad with roasted vegetables, feta, and a tangy vinaigrette can be a satisfying meal on its own.

A Culinary Adventure

Cooking and baking with ancient grains is not just about embracing healthier options; it’s a culinary adventure that connects us with our past. These grains have sustained civilisations for centuries, and their resurgence in modern kitchens is a testament to their enduring appeal. So why not take a step back in time and discover the delightful flavours and benefits of ancient grains in your own cooking and baking?

Check out family-owned Matthews Cotswold Flours who have a wide range of heritage and ancient flours available from their shop:- https://cotswoldflour.com/collections/flour

By integrating these time-honoured grains into your culinary repertoire, you'll not only enjoy their unique tastes and textures but also contribute to a more sustainable and health-conscious way of eating. Happy baking and cooking!

Exploring Alternatives to Wheat Flour: A Delicious Journey in British Baking

In the realm of baking, flour reigns supreme as the cornerstone ingredient, essential for creating a plethora of mouthwatering treats. 

However, for those with dietary restrictions or seeking culinary diversity, wheat flour might not always fit the bill. 

Fear not, adventurous bakers, for there exists a captivating array of alternatives that not only cater to various dietary needs but also introduce exciting new dimensions to your baking repertoire. 

Join us on a tantalising journey through the world of alternative flours, where innovation meets tradition, and the possibilities are endless.

1. Spelt Flour

Enter the world of spelt flour, an ancient grain with a rich history and a nutty, slightly sweet flavor profile. Derived from an ancient strain of wheat, spelt flour is often more tolerable for those with wheat sensitivities. Its versatility makes it an excellent substitute in recipes calling for whole wheat flour, imparting a delightful rustic texture to bread, cakes, and pastries. Embrace the wholesome goodness of spelt flour in your baking endeavors and experience a taste of culinary nostalgia.

2. Almond Flour

For those embracing a low-carb or gluten-free lifestyle, almond flour emerges as a star player in the realm of alternative baking. Made from finely ground almonds, this flour boasts a subtly sweet, nutty taste and imparts a moist, tender crumb to baked goods. Celebrated for its high protein and healthy fat content, almond flour serves as a nutritious foundation for delectable treats such as macarons, financiers, and grain-free cookies. Elevate your baking game with the delicate allure of almond flour and indulge in guilt-free decadence.

3. Coconut Flour

Harness the tropical essence of coconut flour and infuse your baking creations with a hint of exotic flair. Crafted from dried coconut meat, this gluten-free flour offers a unique texture and a delicate coconut aroma, perfect for adding a touch of paradise to your recipes. Despite its high absorbency, coconut flour yields delightfully light and fluffy results when used in combination with other flours or binding agents. Dive into a world of tropical indulgence with coconut flour pancakes, coconut macaroons, or even coconut-crusted fish—where every bite transports you to sun-kissed shores and swaying palm trees.

4. Buckwheat Flour

Embark on a culinary adventure with the earthy richness of buckwheat flour, a beloved staple in traditional British baking. Contrary to its name, buckwheat is not a member of the wheat family but rather a nutrient-dense pseudo-cereal with a distinctive, assertive flavor profile. Ideal for creating hearty pancakes, robust breads, and savoury galettes, buckwheat flour imparts a wholesome depth of flavour and a satisfyingly dense texture to baked goods. Embrace the rustic charm of buckwheat flour in your kitchen and rediscover the timeless allure of heritage baking.

5. Rice Flour

Step into the realm of delicate refinement with the subtle elegance of rice flour, a beloved staple in Asian-inspired baking traditions. Milled from finely ground rice grains, this gluten-free flour offers a light, airy texture and a neutral taste profile, making it an ideal canvas for both sweet and savoury creations. Whether crafting ethereal Japanese mochi, tender steamed buns, or crisp tempura batter, rice flour lends a touch of sophistication to every dish. Embrace the artistry of rice flour in your baking repertoire and unlock a world of culinary possibilities.

In conclusion, the world of alternative flours offers a captivating tapestry of flavours, textures, and nutritional benefits, inviting bakers to explore new horizons and unleash their creative prowess in the kitchen. Whether you seek to accommodate dietary restrictions, enhance the nutritional profile of your baked goods, or simply embark on a culinary adventure, these alternative flours stand ready to elevate your baking experience to new heights. So, arm yourself with a bag of spelt, almond, coconut, buckwheat, or rice flour, and let your imagination take flight as you embark on a delicious journey through the diverse landscape of British baking.

World Baking Day is on Sunday 19th May. Celebrate it with Matthews Cotswold Flour

Matthew Cotswold Flour is going to celebrates World Baking Day on Sunday 19th May 2024 and they are inviting everyone, including That's Food and Drink and our readers to join in the celebrations. 

Here are Matthews Cotswold Flour's premier top tips for celebrating the big day.

First on the list is to just bake! It doesn't matter what you bake, bread, cakes, biscuits or cookies, just bake something! And it doesn't matter if you are a skilled, regular baker or a total neophyte, because their are plenty of recipes in books, magazines or online for lots of stuff you can bake yourself, savoury or sweet. Some recipes are fairly complex, some are basic, so there's inspiration for everyone, no matter what their skill levels might be.

And it will be a nice ideas experienced bakers to encourage non-baking family members or friends to have a bash at a more easy recipe. Sharing our skills can be great fun for everyone.

Why not immerse your whole self in a morning or afternoon of baking? Enjoy the benefits of taking some time to relax and enjoy the benefits of switching off from the strains and stresses of everyday life. Maybe tune in to Classic FM for some musical inspiration?

If you have children, why not get them involved in the baking process? Share your knowledge with them.

Try a new recipe? Here's one for Red Velvet Cookies https://cotswoldflour.com/blogs/cakes/red-velvet-valentines-cookies

If you feel the need for some interaction with other bakers you can participate in an online baking community like the free-to-join Cotswold Flour Baking Club. You'll find yourself inspired, checking out new recipes, taking part in competitions, enjoying useful and comforted by the support you'll receive. https://cotswoldflour.com/pages/baking-club

Got a good cause that you raise money for? This time why not launch a bake sale (perhaps with like-minded people?) and raise money for that good cause.

You've got the baked goods that you have created, so why not get your family members and friends to come round to your home to help you celebrate World Baking Day by helping to eat your baked goods? Perhaps they can supply something suitable to drink, and some charcuterie and selected cheeses and fresh butter to complement your baked goods?

Sophie Carey, Bakery Development Manager for Matthews Cotswold Flour, says: “'Baking is one of our most ancient crafts and it is just as important today as it ever has been!"

For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Matthews Cotswold Flour Partners With Six Inches of Soil in Promoting Regenerative Farming

Matthews Cotswold Flour, one of the UK's oldest yet most innovative family-run flour mills, has partnered with Six Inches of Soil as part of its wider commitment to supporting and promoting regenerative farming methods that will turn the tide on the degradation of soil health.

Says Bertie Matthews, who is the Managing Director of Matthews Cotswold Flour: “Six Inches of Soil is a feature film which documents the inspiring story of young British farmers pioneering regenerative agriculture from the ground up and transforming the way they produce food in order to heal the soil, benefit our health and provide for local communities. 

"We are really thrilled and delighted to be able to partner with Six Inches of Soil to support this film and help share the importance of regenerative farming with as wide an audience as possible.”

Bertie continues: “Current farming practices have proven to have long term damages to our soils. We need to balance food availability and pricing with farming practices that regenerate soil fertility, not just sustain it. 

"We want to do everything we can do to ensure our business is helping to preserve the fertility of the soil for future generations. This is why we set up the Cotswold Grain Partnership, to guarantee a fair price for local farmers who are prepared to adopt regenerative farming methods.”

Bertie adds: “Regenerative farming practices promote healthier soils, provide healthier food, restore biodiversity and sequester carbon. We have already produced two wholly regeneratively farmed flours and our aim is that within the next ten years all our flours will be produced from grains that have been regeneratively farmed. As producers we want to provide consumers with affordable, healthy food that's better for the planet.”

Matthews Cotswold Flour has been a supporter of Six Inches of Soil for the past two years and, as one of the film partners, sponsored the sold out preview screening on Thursday 8th February at FarmEd in Shipton under Wychwood.

Bertie finishes: "It was a pleasure to support the screening of this new film and be part of the panel of speakers, alongside two of our farming partners. It was a privilege to be able to share our passion for regenerative farming and highlight its importance to the audience.”

With the help of its partners, the Six Inches of Soil team has created an online resource so people can dig deeper on regenerative farming, healthy soil, the food system, climate and nature. Their website also provides details of screening dates for the film.

For more information on Six Inches of Soil visit www.sixinchesofsoil.org or follow them on Facebook, Instagram and X.

For more information on Matthews Cotswold Flour visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Celebrate Fibre February with Matthews Cotswold Flour

Did you know it is Fibre February? Matthews Cotswold Flour wants everyone to know that it's Fibre February and Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is marking Fibre February by encouraging everyone to eat more fibre and sharing easy ways to do it.

Bertie Matthews, Managing Director, says: “Maintaining a healthy, balanced diet is a challenge in our busy, modern lives and an estimated 90% of adults don't hit their 30g daily fibre target. 

"Fibre is important for keeping our gut healthy and it may help to reduce our risk of heart disease,  stroke, type 2 diabetes, and colorectal cancer.”

He continues: ”The Fibre February campaign was designed to encourage everyone to boost their fibre intake and using high fibre flours, like malted rye, in your baking, is a quick and tasty way to do that. So we've created a fantastic Rye Sandwich Loaf recipe to celebrate Fibre February and to get you on your way to more fibre in your diet.” 

Throughout February, Matthews Cotswold Flour will be sharing high fibre recipes with their Baking Club and social communities and offering discounts on some of their high in fibre Rye and Ancient Grain flours.

For more information on Fibre February visit Cotswold Flour www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook. 

The Flour Advisory Bureau has some great recipes and hints on fibre and you can visit them at https://fabflour.co.uk/fab-nutrition/fibre/fibrefebruary

Real Bread Week is coming soon. Matthews Cotswold Flour wants you to be ready for it

Matthews Cotswold Flour, Britain's leading speciality flour producer, is eagerly anticipating Real Bread Week (17th-25th February 2024) and hoping to share their genuine passion and  love for real bread with an even wider audience than ever before. 

Here are some things that they feel readers of That's Food and Drink  should try this Real Bread Week.

Test out the theory that baking is a great form of relaxation and mindfulness

Get the whole family, including kids of all ages, involved in making bread

Compare the ingredients in your home-baked loaf to those listed on your shop bought loaf (and see how healthy and cost-effective your home-baking is by comparison)

Try adding grains or swapping in a speciality flour to add new flavours and extra nutritional value to your bread

Pick up a loaf from your local artisan baker and appreciate their expert craftsmanship

Try a new recipe such as this one for a delicious Cotswold Crunch Bloomer http://tinyurl.com/47sr82e9

Join an online baking community such as the Cotswold Flour Baking Club for inspiration, recipes, discounts, competitions and baking support http://tinyurl.com/bdw4nfr5

Real Bread Week is the annual, international celebration of additive-free loaves and the people who make them. Real bread is bread made using just the four key ingredients of flour, water, yeast and salt. This is a great opportunity to celebrate these perfectly natural ingredients, the fantastic bread that can be made using them and the artisans and home bakers creating amazing loaves all over the country.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information and inspiration, visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Matthews Cotswold Flour Launches Uk's First All Purpose Regenerative White Flour a Cupboard Staple That Won't Cost the Earth

Matthews Cotswold Flour, which is Britain's leading speciality flour producer, is launching the UK's first All Purpose Regenerative White Flour.

 The new flour is created using grains from a select group of local farms that have embraced regenerative farming techniques that aim to restore and improve soil health and biodiversity. 

The flour is suitable for use in recipes that call for plain, strong bread or self-raising flour, if used with baking powder, which allows for more diversity of bakes from one packet of flour, making it great for baking on a budget. So it's a must-have cupboard staple that won't cost the earth.

All Purpose Regenerative White Flour  (RRP £2.20 for 1.5kg from Tesco and www.cotswoldflour.com)

All Purpose Regenerative White Flour is traditionally stoneground milled in the Cotswolds from regeneratively farmed UK wheat and is the first of its kind in the UK. It can be used in recipes that call for plain, strong bread or self-raising flour, making it an incredibly versatile flour. 

Says Sophie Carey, who is Bakery Development Manager: “ All Purpose Flour is often used in the USA, but doesn't regularly appear on the shelves in UK supermarkets.

"We've become used to buying plain, strong bread and self-raising flour for different baking recipes but our new All Purpose Flour is a suitable replacement for all of those flour types. It's a halfway house between plain white and strong bread flour. 

"Plain flour is between 8.5% to 10% protein and All Purpose Flour is a minimum of 10.5%. This makes it strong enough to make basic breads, especially breads that prove in a tin, but also soft enough to make more delicate bakes like cakes, pastries or biscuits. It's a great option in the ongoing cost of living crisis as it allows for a more diverse range of recipes using just one bag of flour.”

Bertie Matthews, who is MD of Matthews Cotswold Flour explains the significance of the farming methods used to produce this unique flour: “The grain used in our new All Purpose Flour comes from farms which have been implementing a host of regenerative practices for a number of years. 

"Regenerative Agriculture is a term referring to a farming model of growing food that protects and improves soil health, biodiversity, water retention and quality, also. Farmers use a host of practices including, but not limited to, reducing soil disturbance, implementing wide crop diversity, integrating livestock, maintaining living routes and protecting the soil surface.”

Bertie went on to say: “We believe it's the duty of all food producers to move to a regenerative sourcing model. For years British farmers have been incorporating these practices and making real tangible change to the landscape. 

"It's now the turn of food producers, millers and bakers to play their part and get these incredible products into people's homes. A huge thanks goes out to our network of dedicated regenerative farmers and Tesco for being the first UK retailer to list a RegenAg product and the bakers of Britain who are working to make a positive change to their baking with this wonderful flour.”

Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. 

The new All Purpose Regenerative White Flour is available directly from Matthews Cotswold Flour's website www.cotswoldflour.com as well as Tesco. For details and more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

That's Food and Drink believes this flour will be great for Christmas puddings, Christmas cakes, mince pies, etc.

Matthews Cotswold Flour Signs Foodbod as Brand Ambassador This Sourdough September

Perfectly timed for the month of Sourdough September, Britain's leading speciality flour producer, Matthews Cotswold Flour, has appointed Elaine Boddy from Foodbod Sourdough as its first ever Brand Ambassador.

Elaine Boddy is a world-renowned sourdough baker, who has published three books all about sourdough, has a large and loyal international baking community, and is a big supporter of Matthews Cotswold Flour.

All of Elaine's recipes and sourdough creations have been made and tested using Matthews Cotswold Flour, so she has a wealth of knowledge and expertise about the company's high-quality products. Elaine knows how all their flours feel, taste and behave, plus she knows all about how best to use them when making sourdough and other recipes.

Elaine says: “I am so excited to be taking on this role, to be uniting my sourdough world with a business I really love, and to be formalising my relationship with Matthews Cotswold Flour. I have used and recommended their flours for so long now, I know exactly how they behave in sourdough baking and how to maximise my recipes for home bakers using this great range.

“I think this is a fantastic opportunity for myself and Matthews Cotswold Flour, and I look forward to unveiling our new VIP Super Sourdoughers Club - check the website for more details and sign up now!”

Bertie Matthews, who has, in our opinion, the absolutely to job of being Managing Director at Matthews Cotswold Flour, says: “We've worked closely with Elaine for some time already, and have always been impressed by her sourdough recipes and her undoubted expertise. It's really absolutely fantastic to have her on our team, and we're looking forward to creating lots of new Sourdough content and resources for our home baking community together!”

Elaine will be of great assistance help to Matthews Cotswold Flour's home bakers, with her extensive experience of being a home baker herself. Elaine bakes everything in her home kitchen, using only standard domestic ovens and apparatus. 

She offers real, straightforward, useable advice for home bakers, because they are from a home baker, herself. Elaine also hosts a food podcast, The Foodbod Pod, which is all about food!

Elaine has been a part of the Matthews Cotswold Flour family for a while now, using their flours in all of her baking. She has supported the artisan miller, both online and in person, and they are absolutely thrilled and delighted to be working together to develop an exciting new Cotswold Flour Sourdough Experience. 

www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Ed Baker Celebrates a Host of Great Taste Awards Using Matthews Cotswold Flour

South East London's Ed Baker is celebrating scooping a plethora of Great Taste Awards including 3 stars for their White Sourdough made with Matthews Cotswold Flour's premium organic white flour as well as 2 stars for their Wholemeal Sourdough made with Matthews Cotswold Flour's premium organic white, organic premium wholegrain and organic dark rye, and Baba au Rum made with Matthews Cotswold Flour's T55.

Said a "delighted" Eddy Sleiman, owner of artisan bakery, Ed Baker: “I'm absolutely thrilled to have won Great Taste awards for all five of the products I entered into this prestigious competition.

"I'm on a mission to deliver authentic flavours employing only real, organic ingredients and these accolades are a fantastic reward for the hard work and passion I put into each and every of my recipes. It's also recognition for the outstanding ingredients I use. I can honestly say the quality of my loaves changed dramatically when I began working with Matthews Cotswold Flour and I strongly believe I wouldn't have collected these awards without using their flour, as I'm certain that both the bread and the pastry wouldn't have been the same.”

Bertie Matthews, who is the MD of Matthews Cotswold Flour added: "We're obviously very delighted to see the fruits of Ed's labours being celebrated by these awards. Ed's dedicated a huge amount of time and effort, combined with science, to create these fabulous products which demonstrate how great ingredients in the hands of outstanding artisans can be turned into award-winning, popular products.”

14,195 products were put through the competition's rigorous blind judging process with only 1,568 being awarded a Great Taste 2-star 'above and beyond delicious', and 248 received a Great Taste 3-star – 'extraordinarily tasty food and drink'. 4,088 products were awarded a Great Taste 1-star 'food and drink that delivers fantastic flavour'.

White Sourdough made using Cotswold Premium Organic White Flour won 3 stars and was described by the judges as 'a beautifully crafted loaf with a crisp crust, perfect rise and a soft, open crumb' with a 'delightful' sourdough flavour.

Wholemeal Sourdough made with Cotswold Premium Organic White, Cotswold Organic Premium Wholemeal and Organic Dark Rye won 2 stars and was described by the judges as 'a gorgeous looking loaf with good colour on the crust and a lovely and moist crumb with good aeration'.

Baba au Rum made with Cotswold T55 won 2 stars and the judges commented that 'it's very clear that a skilful baker is responsible for this wonderful yeast bake. It was a delicious dessert'.

Ed Baker also won 1 star for their Mushroom Quiche with white wine and cheddar and their Onion Quiche with Lancashire cheese and jalapeno.

Ed Baker is a new artisan bakery situated between Hither Green and Ladywell, in South East London. The baker (Ed) is a sourdough purist and bakes his bread on site daily. He is self-taught and develops all his own recipes. 

Driven by the love and passion Eddy has for good food, his recipes are influenced by the richness and diversity of the East Mediterranean and European cuisines. Ed Baker was founded with the promise to always; provide healthy choices, deliver authentic flavours, and use real, organic ingredients. For more information about Ed Baker visit www.iamedbaker.com or follow @iamedbaker on Instagram.

Matthews Cotswold Flour is a family business that has been trading grain and milling flour in the heart of the Cotswolds since the 1800s. Matthews Cotswold Flour is committed to supporting regenerative food sources, developing an unparalleled range of top quality, award-winning, products and inspiring, educating and partnering with the nation's artisan and home bakers. For more information visit www.cotswoldflour.com or follow @CotswoldFlour on Instagram or Facebook.

Established in 1994, Great Taste is organised by the Guild of Fine Food and is the world's largest, longest standing and most respected food accreditation scheme for artisan and speciality food producers. This year, judging took place over 89 days in Dorset and London, with a panel of more than 500 judges putting the products to the test. The line-up saw food and drink products submitted from an extraordinary 109 different countries across the world. For more information visit www.greattasteawards.co.uk