Not all flour is the same. There are different kinds of flour, used for different purposes. Here's a handy guide to help you learn the most common types of flour and the purposes (or power) of each.
All-purpose flour - This kind of flour comes unbleached or bleached. All-purpose flour is good for most kinds of baking. Use it for yeast breads, biscuits, muffins, cookies, cakes, and quick breads.
Bread flour - Use this for making yeast breads.
Whole-wheat flour - This flour has more fiber, fat, and nutritional content than all-purpose or bread flour, so many people prefer it. Whole-wheat flour can be substituted for all-purpose flour or bread flour in most recipes, although if you use it to make bread, the loaf will be much denser.
Self-rising flour - Baking powder and salt added to all-purpose flour make self-rising flour. Use it when a recipe specifically calls for self-rising flour.
Cake or pastry flour - Use for cakes or pastries as the name implies.
Gluten flour - Use this for rye bread and low-calorie gluten breads.
Semolina flour - Use semolina flour to make various kinds of pasta.
Instant flour - Use this to thicken sauces, soups, and other cooked foods that need thickening.
Be sure to store flour in airtight containers at room temperature. Whole-wheat flour tends to become rancid quickly, so purchase it in small quantities if you don't use it often. Store it in the refrigerator (up to 6 months) or the freezer (up to a year).
"Bread is like dresses, hats and shoes - in other words, essential!" - Emily Post
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