All-Purpose Flour – A blend of hard and soft wheat; moderate protein (10-12%). Works for basic bread but may lack strength for artisanal loaves.

Bread Flour – Higher protein (12-14%) from hard wheat; more gluten for chewy, structured bread (e.g., baguettes, sourdough).

Whole Wheat Flour – Contains the entire wheat kernel (bran, germ, endosperm). Nutritious but dense; often mixed with white flour for better rise.

White Whole Wheat Flour – Milder than traditional whole wheat, made from hard white wheat.

High-Gluten Flour (14-15% protein) – Used for chewy bread like bagels or pizza dough.

Durum Wheat Flour (Semolina) – Coarse, high-protein flour used in Italian bread (e.g., semolina bread) and pasta.

Spelt Flour – Nutty flavor, moderate gluten (weaker than wheat), works in rustic breads.

Einkorn Flour – One of the oldest wheat varieties; mild flavor, lower gluten (requires careful handling).

Emmer (Farro) Flour – Earthy taste, used in traditional Italian and Middle Eastern breads.

Kamut® (Khorasan Wheat) – Rich, buttery flavor; higher protein but less elastic gluten.

Rye Flour (Low-gluten) – Used in sourdough rye or pumpernickel (dense, tangy). Pure rye bread relies on sourdough fermentation.

Buckwheat Flour – Gluten-free, earthy flavor; used in flatbreads or mixed with wheat.

Oat Flour – Adds moisture and sweetness; usually combined with other flours.

Almond Flour – Low-carb, gluten-free; requires eggs/binders for structure.

Rice Flour (White/Brown) – Light texture; common in gluten-free blends.

Sorghum Flour – Mild, nutritious; used in gluten-free bread mixes.

Tapioca/Cassava Flour – Chewy texture; helps bind gluten-free doughs.

Rye Flour (Light/Dark/Pumpernickel) – Varies by milling; dark rye has more bran for intense flavor.

Malt Flour/Diastatic Malt – Enhances yeast activity and browning (common in bagels).

Sprouted Grain Flour – Made from sprouted wheat or other grains; sweeter, easier to digest.

All-Purpose Flour – A blend of hard and soft wheat; moderate protein (10-12%). Works for basic bread but may lack strength for artisanal loaves.

Bread Flour – Higher protein (12-14%) from hard wheat; more gluten for chewy, structured bread (e.g., baguettes, sourdough).

Whole Wheat Flour – Contains the entire wheat kernel (bran, germ, endosperm). Nutritious but dense; often mixed with white flour for better rise.

White Whole Wheat Flour – Milder than traditional whole wheat, made from hard white wheat.

High-Gluten Flour (14-15% protein) – Used for chewy bread like bagels or pizza dough.

Durum Wheat Flour (Semolina) – Coarse, high-protein flour used in Italian bread (e.g., semolina bread) and pasta.

Spelt Flour – Nutty flavor, moderate gluten (weaker than wheat), works in rustic breads.

Einkorn Flour – One of the oldest wheat varieties; mild flavor, lower gluten (requires careful handling).

Emmer (Farro) Flour – Earthy taste, used in traditional Italian and Middle Eastern breads.

Kamut® (Khorasan Wheat) – Rich, buttery flavor; higher protein but less elastic gluten.

Rye Flour (Low-gluten) – Used in sourdough rye or pumpernickel (dense, tangy). Pure rye bread relies on sourdough fermentation.

Buckwheat Flour – Gluten-free, earthy flavor; used in flatbreads or mixed with wheat.

Oat Flour – Adds moisture and sweetness; usually combined with other flours.

Almond Flour – Low-carb, gluten-free; requires eggs/binders for structure.

Rice Flour (White/Brown) – Light texture; common in gluten-free blends.

Sorghum Flour – Mild, nutritious; used in gluten-free bread mixes.

Tapioca/Cassava Flour – Chewy texture; helps bind gluten-free doughs.

Rye Flour (Light/Dark/Pumpernickel) – Varies by milling; dark rye has more bran for intense flavor.

Malt Flour/Diastatic Malt – Enhances yeast activity and browning (common in bagels).

Sprouted Grain Flour – Made from sprouted wheat or other grains; sweeter, easier to digest.