each kind of flour has a different nutrition profile and cooking or baking qualities.
Refined white flour has very few natural vitamins and minerals and can have added preservatives and high fructose corn syrup
Bread flour / Strong Flour – Refined from hard wheat and a small quantity of barley flour. Very high gluten content used for making bread.
Gluten flour / Vital Wheat Gluten – Very High Gluten content as most starch has been removed
Non-Wheat Flours / Gluten Free / Low Gluten Flour
Buckwheat flour – Made by grinding buckwheat groats, which are seeds, not grains, making it both gluten-free and grain-free
Rye flour – darker, and denser than most other types of flour contains less gluten
Chickpea / Gram / Garbanzo Flour – bean-based high in protein gluten free flour
One Green Planet – Make Better Choices: Healthy Alternatives to White Flour
Food & Nutrition Magazine – Academy of Nutrition and Dietetics –Flour Power: Learn about Different Kinds of Flours
Dr. Axe. Food is Medicine – The Best Gluten-Free Flours
TheDiabetesCouncil.Com – 20 Healthy Flours from Lowest to Highest Carbohydrates