1. Flour

2. All-purpose flour
All-purpose flour is a blend of hard and soft wheat; it may be bleached or unbleached. It is usually translated as "plain flour." All-purpose flour is one of the most commonly used and readily accessible flour in the United States. Flour that is bleached naturally as it ages is labelled "unbleached," while chemically treated flour is labelled "bleached."

3. All-purpose
Bleached flour has less protein than unbleached. Bleached is best for pie crusts, cookies, quick breads, pancakes and waffles. Use unbleached flour for yeast breads, Danish pastry, puff pastry, strudel, Yorkshire pudding, éclairs, cream puffs and popovers.

4. Bread flour
Bread flour is white flour made from hard, high-protein wheat. It has more gluten strength and protein content than all- purpose flour. It is unbleached and sometimes conditioned with ascorbic acid, which increases volume and creates better texture. This is the best choice for yeast products.

5. Buckwheat Flour
Buckwheat Flour is gluten-free which makes it a good choice for anybody with gluten sensitivities or celiac disease. It is packed with nutrients, readily available, easy to work with and has a nice nutty flavor.

6. Cake flour
Cake flour is a fine-textured, soft-wheat flour with a high starch content. It has the lowest protein content of any wheat flour. It is chlorinated (a bleaching process which leaves the flour slightly acidic, sets a cake faster and distributes fat more evenly through the batter to improve texture).

7. Instant Flour
Instant Flour (Wondra from Gold Medal) is granular and formulated to dissolve quickly in hot or cold liquids. It will not work as a substitute for all-purpose flour, although there are recipes on the container for popovers and other baked goods. It is used primarily in sauces and gravies.

8. Pastry flour
Pastry flour also is made with soft wheat and falls somewhere between all-purpose and cake flour in terms of protein content and baking properties. Use it for making biscuits, pie crusts, brownies, cookies and quick breads.

9. Pastry Flour
Pastry flour makes a tender but crumbly pastry. Do not use it for yeast breads. Pastry flour (both whole-wheat and regular) is not readily available at supermarkets, but you can find it at specialty stores and online.

10. Rice Flour
Rice Flour - Rice flour is a form of flour made from finely milled rice. It can be made from either white or brown rice. It contains no gluten. Commonly used in noodles and desserts.

11. Rice flour is very commonly used in gluten free baked goods to give them structure and substance, but it is also a popular addition for non gluten free baked goods because of its unique and slightly sandy texture.

12. For instance, a small amount of white rice flour in a buttery shortbread recipe can make that shortbread extra tender and crumbly, with a melt-in-your-mouth feeling. Since it contains no gluten, it will compact yeast breads and make them denser.

13. Rye Flour
Rye flour is flour milled from whole rye berries and grains of rye grass. Closely related to wheat flour, it has a slightly sour taste and is used to prepare rye bread and sourdough bread. Loaves of bread produced with rye flour are generally darker and denser than other types of bread.

14. Self-rising flour
Self-rising flour, sometimes referred to as phosphated flour, is a low-protein flour with salt and leavening already added. It's most often recommended for biscuits and some quick breads, but never for yeast breads. Exact formulas, including the type of baking powder used, vary by manufacturer. Recipes that call for self-rising flour do not call for the addition of salt or leavening agents.

15. Make your own
Make your own self-rising flour:  Using a dry measure, measure the desired amount of all-purpose flour into a container. For each cup of all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. Mix to combine.

16. Semolina flour
Semolina flour is used in making pasta and Italian puddings. It is made from durum wheat, the hardest type of wheat grown. The flour is highest in gluten.

17. When other grains, such as rice or corn, are similarly ground, they are referred to as "semolina" with the grain's name added, i.e., "corn semolina" or "rice semolina."

18. Soy flour
Soy flour, derived from ground soybeans, boosts protein, brings moisture to baked goods, and provides the basis for some soymilks and textured vegetable protein.

19. Full-fat and low-fat soy flours work best in sweet, rich, baked goods like cookies, soft yeast breads and quick breads. In these recipes, soy flour will substitute well for ten to 30 per cent of the wheat or rye flour.

20. Since soy flour is gluten-free, it cannot replace all the wheat or rye flour in yeast raised bread.

21. Whole-wheat flour
Whole-wheat flour is made from the whole kernel of wheat and is higher in dietary fiber and overall nutrient content than white flours. It does not have as high a gluten level, so often it's mixed with all- purpose or bread flour when making yeast breads.

22. White Whole Wheat
Made from a naturally occurring albino variety of wheat. It contains none of the tannins and acids found in the bran of traditional whole wheat so it is milder with a sweet and slightly nutty

23. And the list could go on and on!
Oat
Amaranth
Spelt
Potato
Barley
Almond
Arrowroot
Corn