If you're baking your own goods, you may feel overwhelmed by the number of flour types available. However, using the right type of flour for your recipe will yield better results. The most commonly used flour type is all-purpose flour, which contains soft and hard varieties of wheat. It's versatile and works in many recipes, including those for pastries, cookies, bread, and other baked goods. Cake flour has a lower protein content and less gluten, producing softer and moister baked goods. Bread flour contains only hard wheat and has a higher protein content, which is useful in helping bread to rise properly. Another type is 00 flour, also known as Italian flour, which is finer in texture and works well for baked goods that you roll out, as it creates a stretchy dough that won't break as easily. Almond flour is a gluten-free alternative made from blanched almonds.