All-purpose Flour: A white flour, is generally a combination of soft
and hard wheats, or medium-protein wheats. It works well for all
types of baked products, including yeast breads, cakes, cookies, and
quick breads. All-purpose flour usually is sold presifted. It is
available bleached and unbleached. Either is suitable for home baking
and can be used interchangeably.
Bread Flour: The type of flour recommended for recipes made from hard
wheat. It has a higher gluten content than all-purpose flour. Gluten,
a protein, provides structure and height to breads, making bread
flour well suited for the task. Store bread flour in an airtight
container in a cool, dry place for up to 5 months, or freeze it for
up to 1 year.
Cornmeal: A finely ground corn product, is made from dried yellow,
white, or blue corn kernels. Cornmeal labeled "stone ground" is
slightly coarser than regular cornmeal. Store cornmeal in an airtight
container in a cool, dry place for up to 6 months, or freeze it for
up to 1 year.
Gluten Flour: Sometimes called wheat gluten, is made by removing most
of the starch from high-protein, hard-wheat flour. If you can't find
gluten flour at your supermarket, look for it at a health-food store.
Store it in an airtight container in a cool, dry place for up to 5
months, or freeze it for up to 1 year.
Rye Flour: Made from finely ground rye, a cereal grain that has dark
brown kernels and a distinctive robust flavor. Light rye flour is
sifted and contains less bran than dark rye flour. Store rye flour in
an airtight container in a cool, dry place, for up to 5 months, or
freeze for up to 1 year.
Wheat Germ: The embryo or sprouting portion of the wheat kernel, is
sold both raw and toasted. It is extremely perishable. Once opened,
store in the refrigerator no more than 3 months.
Whole Wheat Flour: Unlike all-purpose and bread flour, is ground from
the complete wheat berry, and contains the wheat germ as well as the
wheat bran. It is coarser in texture and does not rise as well as
all-purpose or bread flour. Store whole wheat flour in an airtight
container in a cool, dry place for up to 5 months, or freeze for up to 1 year.
Source:
"BHG.com"