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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.

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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