All-Purpose Flour: Also known as White Flour. It is obtained by processing hard wheat and soft wheat. It has a moderate protein content in the range of 10-12 percent. It can be used for making bread, cookies, cakes, and pancakes.
Bread Flour: It has 12-14 percent protein (gluten) content. It is produced entirely from hard wheat. It is especially used in yeast bread making. It can also be preferred for making bagels and pizza dough. You can also consider using healthy plantain flour for your bread or pastry making.
Cake Flour: It is a type of flour with the lowest gluten ratio among all flours. Its protein content is between 6-and 8 percent. It is finely ground and starchy. It is preferred for making soft and moist cakes and other bakery products. It absorbs liquid and sugar better than multi-purpose flour. This adds texture to cakes and pastries.
Pastry Flour: It has a higher gluten ratio than cake flour. It is among cake flour and all-purpose flour with 8-9 percent protein content. It is made from soft wheat. It has a high starch rate. It can be used for making pies, cookies, biscuits, and cakes.
Whole Wheat Flour: It contains 13-14 percent gluten. Whole wheat flour spoils more quickly than white whole wheat flour. It can be preferred for making cookies, bread, pancakes, pizza dough, and pasta.
Gluten-Free Flour: Gluten-free flour can be made with ingredients such as rice, corn, potatoes, tapioca, buckwheat, and quinoa. Almond flour, buckwheat flour, sorghum flour, oat flour, and coconut flour are among gluten-free flours. It can be used for making cakes, bread, and pancakes like other types of flour.