Soft White flour is great for pastries, cookies, muffins, pancakes, cornbread, and biscuits. Soft White is not good for yeasted breads.

Hard White flour is great for yeast breads, tortillas, french bread, pizza crust, rolls. Hard White develops gluten.

Hard Red flour is great for yeast breads, rolls, and pizza. It also develops gluten and has a bolder flavor compared to Hard White.

Kamut flour is great for pasta, breads, cereals, dumplings, and tortillas. Kamut develops some gluten, and offers a buttery, nutty flavor.

Einkorn is an ancient grain used in breads, salads, porridges. Einkorn has a unique gluten structure, and has a buttery, soft, and slightly nutty taste.

Spelt flour is great for quick breads, muffins, salads, and soups. Spelt flour is higher in protein with a delicate gluten structure.

Durum flour is great for pastas and some breads. Durum has a higher gluten content, but does not develop well making it great for pastas. It is the hardest wheat of all.