All-purpose Flour: All purpose flour has a medium protein content that makes it suitable for most baking uses. Store all-purpose flour in an airtight container for up to 1 year. US all-purpose flour and UK plain-flour can be substituted for one another without adjustment.
Arrowroot Flour: This flour is made from the fleshy root stock of the tropical arrowroot plant. Its white, fine, and powdery texture is very similar to cornstarch but it has no flavor at all. It is typically used as a thickener for puddings, sauces and other cooked foods.
Barley Flour: Barley flour is made from barley ground very finely. It is rich in protein, calcium, phosphorus, potassium, iron, and B vitamins.
Bean/Legume Flours: Made easily by grinding all types of beans, this flour can be used to enhance the flavor and health benefits of your breads, and they also make easy soups and dips.
Bread Flour: The best flour for bread making, it is ground from hard wheat. It has a high protein (gluten) and low starch content.
Brown Rice Flour: Ground from brown rice, this flour has a slightly sweet flavor. It is used alone or combined with wheat flour in breads and batters.
Buckwheat Flour: Buckwheat flour is ground from the seeds of a plant originating in Asia, has an earthy, slightly sour flavor that is usually tempered in commercial products by the addition of a little wheat flour.
Chestnut Flour: Chestnut flour is made from dried, ground chestnuts and usually sold in ethnic markets.
Corn Flour: A yellow, finely ground version of cornmeal, corn flour is used to add a mild corn taste and a pleasing texture to baked goods.
Farro Flour: see Spelt Flour
Flour: is a term that commonly refers to all-purpose flour, a blend of hard and soft wheats. Natural, pale yellow unbleached flour yields more crisp results; bleached white flour yields more tender results.
Gluten Flour: Gluten flour is made from hard wheat, and contains a high percentage of gluten, the protein in wheat flour that gives dough an elastic quality and helps it rise. It is often used in combination with low-gluten flours.
Millet Flour: Made from a small round grain resembling mustard seed, this flour has a slight nutty flavor.
Oat Flour: Oat flour is a fine flour ground from dried oats, has a characteristic nutlike flavor. It is used in combination with wheat flour.
Pastry and Cake Flours: Pastry flour is lighter and has a lower protein level of ~9-10% as opposed to ~ 12-13% found in bread flour. The soft, flakiness of pie crust is attributable to the softer flour. Cake flour is lighter than all purpose flour. It is not used much anymore, but if it does come up, you can substitute all-purpose/plain flour by removing three tablespoons per cup of flour and replacing it with corn starch or potato flour.
Potato Flour: This is a gluten-free flour made from cooked, dried and ground potatoes. It is mostly used as a thickener. It is also known as potato starch.
Rice Flour: This very fine powdery flour is made from pulverized long-grain or glutinous rice, used to thicken cakes and puddings as well as to make noodles and very fluffy breads.
Rye Flour: Rye flour is a fine flour ground from grains of rye grass, a close relative of wheat. It has a slightly sweet-sour flavor.
Self Rising Flour: Self-rising flour contains 1 1/2 teaspoons baking powder and 1/2 teaspoon salt for each cup of flour. US whole wheat flour is interchangeable with UK wholemeal flour.
Semolina Flour: Semolina flour is made from the finely ground endosperm of Durum wheat. Usually used in pasta making, it is a tasty, high protein addition to breads.
Seven-grain (or nine-grain) Flour: Seven-grain flour is a commercial blend commonly made up of millet, rye, corn, wheat, barley, oats, and flax or triticale. It is found in health-food stores and well-stocked markets. A more coarsely ground cereal blend is also available. Store seven-grain flour in a cool, dry place for up to 5 months.
Soy Flour: Soy flour is high in protein and is usually mixed in with whole grain flours in recipes.
Spelt Flour: This flour is lighter in protein and more easily digested than regular wheat flours. This flour is sometimes known as Farro.
Triticale Flour: Triticale is a hybrid cross of durum wheat and rye grains. It is high in protein, and is excellent for making bread. It may take longer to rise than regular wheat breads.
Vegetable Flour: Made from dried vegetables, use these flours to flavor breads and soups.
Whole Wheat Flour: Whole wheat flour is made from milling the entire wheat berry. It is brownish in color.
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