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As the name suggests, a type of wheat flour that is suitable for most purposes. It is generally produced from a combination of high protein bread flour and low protein cake flour.

1. A product created by grinding and sifting various types of substances, such as grains, legumes, nuts, and some vegetables into a powdered form that varies from very soft to coarse in texture.

A variety of flour that is ground from the full wheat berry. All parts of the wheat berry are used in the flour including the bran, germ, and the endosperm, which when milled, creates the speckled brown color that is characteristic of the flour.

A soft-wheat flour with a fine-texture and a high starch content. Pastry flour is finely ground, but it is not as fine as cake flour.

A type of flour produced from the endosperm portion of the wheat kernel. It is high in starch and has a low protein content, which means that it contains very little gluten, making it suitable for cake recipes.

A variety of unbleached flour that is typically milled from hard wheat and blended with other ingredients to create flour that rises well.

A type of wheat flour in which the leavening agent has already been added. The leavening agent is generally in the form of baking powder.

A type of flour made from rice kernels that have been processed to remove the outer hulls, but not the nutritious bran layers covering the kernel.