Not all flour are created equal. Thus, each kind of flour is used for specific purpose.
White Flour – all purpose white flour is useful for thickening, pastry and batters. This is also available as unbleached. Purchase self- rising if it’s specified in a recipe.
Whole Wheat Flour – this gives a heavier result and it is a good alternative to white flour. Note that it also has a nutty texture and flavor. This can be stored in the refrigerator.
Bread Flour – this is available as white and whole wheat and excellent for making bread, of course.
Let me include corn starch on the list, as we also use it for thickening.
Corn Starch – it’s made from corn and it is considered as flour too. It’s primarily used as a thickening agent and needs to be mixed with cold water before use lest, it will form clumps.