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All-purpose flour -

Used for everyday baking and cooking, this is the most versatile flour of them all. Made from a combination of high-gluten hard wheat and low-gluten soft wheat, it's packed with B vitamins and iron.

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Whole wheat flour -

All flours are made from wheat kernels, which are separated into three components: the endosperm, germ, and bran. For whole wheat flour, some of the germ and bran is added back in, which gives it a nutty flavor and dense texture. This variety is good for bread, cookies, and dense cakes.

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White whole wheat flour -

Compared to the previous flour, this kind is made up of milled endosperm. It has a similar protein content, but a milder taste. Use it for bread, muffins, and cookies.

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Bread flour -

Think about sourdough bread and its satisfying chew. A lot of that texture comes from bread flour, which is the strongest of all the flour. With a protein content of about 14%, it's essential for yeasted breads that need strong gluten to rise properly. Use it for breads like bagels, pizza dough, and pretzels.

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Cake flour -

Of all the wheat flours, cake flour has the lowest protein content. Milled to a very fine texture, it has less gluten and less structure. Cake flour is an essential ingredient for biscuits, muffins, pancakes, scones, and, naturally, cakes.

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Pastry flour -

Pastry flour is the middle ground between cake flour and all-purpose flour. It can make extremely flaky and tender treats, which is why it’s often used for pastries, pie crusts, and cakes.

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Self-rising flour -

Lower in protein than most all-purpose flours, self-rising flour has baking powder and salt mixed in. But don't use it as a swap for other flours, as the added ingredients can throw off other measurements in the recipe.

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Instant flour -

Instant flour is a pre-cooked, low-protein, and finely milled flour, known for its ability to dissolve instantly in hot or cold liquids. It's great for coating, crêpes, pie crusts, and gravies.

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00 flour -

The Italian-style flour known as doppio zero, or double zero, has an extremely fine texture. It can be stretched or rolled out very thin without breaking. This makes it perfect for pasta dough, pizza dough, crackers, focaccia, and gnocchi.

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Semolina flour -

Made from durum wheat, semolina flour has a high protein content. The gluten helps the dough get stretched thin without breaking or shrinking back, which is important when making fresh pasta.

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Rye flour -

Milled from rye kernels, this flour has a lower protein content than standard all-purpose flour. Less gluten means a denser loaf, which adds a nutty taste.

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Gluten-free flour blends -

A mixture of different gluten-free flours, these types of blends don't work as a 1:1 swap for all-purpose flour. Therefore, follow the package directions for the best results.

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Spelt flour -

This is a whole wheat flour milled from whole grains of spelt, an ancient grain. It behaves more like all-purpose flour, but with a slightly sweet and tangy flavor.

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Graham flour -

Named after its inventor Sylvester Graham, this flour is a coarse grind used in graham crackers and some muffins and breads. It's sweet and nutty in flavor.

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Almond flour -

Made out of finely ground blanched almonds, this gluten-free flour adds moisture and richness, thanks to the natural fats found in the nuts. Use it for breading, cookies, and yeast-based baking recipes.

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Buckwheat flour -

Buckwheat is a low gluten grain that has a nutty flavor. High in fiber, amino acids, and protein, it can be used in many baked goods.

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Chickpea flour -

Packed with protein, chickpea flour is a gluten-free flour that manages to bind well once hydrated. With a rich and nutty flavor, use it for both sweet and savory recipes.

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Corn flour -

Not to be confused with cornmeal or cornstarch, this gluten-free flour can produce tender baked goods full of delicious corn flavor.

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Oat flour -

Oat flour can be used as an all-purpose flour swap, as it behaves similarly to wheat flour. Naturally gluten-free, it's great for non-yeast recipes like quick breads and cookies.

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Potato flour -

Not to be confused with potato starch, this flour is made from cooked, dried, and ground peeled potatoes.

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Sweet potato flour -

Sweet potato flour is made in the same way.  Because of the natural starch found in potatoes, its flour helps retain moisture, which is great in baked goods. Use it in gravies, pancakes, sauces, soups, and waffles.

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Rice flour -

One of the more popular flours found in gluten-free baking blends, rice flour has a neutral flavor that adds a light, crisp texture. Try it for crêpes, gluten-free baking blends, and pancakes.

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Tapioca flour -

Tapioca flour is made from the cassava root. Gluten-free and highly absorbent, it helps give baked goods structure. Use it for batters for frying, gluten-free baking blends, gravy, pie fillings, and sauces.

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Coconut flour -

Made from ground coconut, this flour is high in fiber, gluten-free, and low-carb. Plus, it adds a sweet coconut flavor to baked goods.

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Soy flour -

Made from ground-up soy beans, this flour is naturally gluten-free and high in protein. It can be used as a thickening agent in gravies and sauces, or it can be added to baked goods.

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Einkorn flour -

Einkorn is an ancient grain, which humans have been eating in bread for more than 12,000 years. Use it for anything you'd use all-purpose flour in. However, you may need less liquid.

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Amaranth flour -

Amaranth is another ancient grain that was once used by the Incas. With an earthy and nutty flavor, it's great for tortillas, pie crust, and bread.

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Sorghum flour -

Made from an ancient cereal grain, this flour has a mild, sweet flavor. It’s often mixed with other gluten-free flours or used in recipes requiring small amounts of flour.

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Teff flour -

Full of nutrition, this gluten-free flour has higher protein than wheat. It's excellent in muffins and quick breads.

Sources: (PureWow) (The Pioneer Woman) 

See also: Common cooking myths debunked

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