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Low in protein, resulting in a soft, tender crumb, perfect for cakes and delicate pastries.

High in protein, which creates more gluten and results in a chewy, lofty bread.

High in fiber and protein, absorbent, used in gluten-free baking and to add a coconut flavor.

Made from ground rice, light texture, mainly used in gluten-free baking and as a thickener.

Earthy flavor, rich in nutrients, used in soba noodles, pancakes, and gluten-free products.

Made from ground oats, enhances texture and flavor, used for added nutrition in baking.

A blend of non-gluten grains and starches, used for baking when avoiding wheat or gluten.

Includes baking powder and salt, commonly used in quick breads and certain pastries.

High protein content, slightly yellow color, primarily used for making pasta.

Ground from whole cornmeal, finer texture, used in tortillas, cornbread, and as a thickener.

High in protein and fiber, slightly nutty taste, used in gluten-free baking and savory dishes.

An ancient grain with a nutty flavor, used for its nutritional benefits and in artisanal baking.

Darker in color with a distinct flavor, often used for rye bread and sourdough.

Has a protein content between all-purpose and cake flour, providing a tender and flaky texture for pastries.

Made from ground almonds, high in fat and protein, used for gluten-free and low-carb baking.

Nutritious, fine grain flour, with a mild, nutty flavor, often used in Ethiopian cuisine like injera.

Made from ground soybeans, high in protein and fat, used in low-calorie and gluten-free baking.

Made from durum wheat, coarse in texture, ideal for pasta and Italian breads.

Made from the entire wheat kernel, richer in nutrients and fiber, but can result in denser baked goods.