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A versatile flour with a moderate protein content, suitable for a wide range of baked goods.

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

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

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

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

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.

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

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

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

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

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.

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

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

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