1.Pastry flour: Pastry flour is a low-protein flour designed for baking when baking powder or baking soda is the leavening agent. It bakes delicate pastries, chewy cookies and is an excellent solution for pie crusts. Pastry flour is made from wheat flour.
2.Semolina flour: However, this flour is made from wheat. Specifically, it’s the coarsely ground endosperm of durum wheat, the same variety used to make most dried Italian pasta and Moroccan couscous. Semolina’s deep yellow color comes from high concentrations of carotenoids (the same compounds responsible for the brilliant colors of carrots, mangos, and apricots).
https://www.cooksillustrated.com/how_tos/9165-understanding-semolina-flour
3.Gluten flour: Gluten flour is a natural high protein, free-flowing powder extracted from premium quality Canadian wheat flour. It contains over 70% protein. It can be added to low gluten flour to enchance the bread volume. It is non gmo and increases the baked goods elasticity without toughening the eating quality.
For hard rolls or heavy breads such as French, Italian or raisin, use 2 – 3% gluten flour in relation to the main flour weight.
For dark breads including rye, use 1 – 3% gluten flour.
For yeast raised sweet goods, use 1/2 – 1 1/2% gluten flour.
For pretzels or crackers, use 1 – 2 % gluten flour.
Store in a cool, dry place in an airtight container.
http://www.bulkbarn.ca/en/Products/All/Gluten-Flour-342
4.Self-rising flour: Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you’ll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that has a leavening agent – baking powder – and salt added to it during packaging.
If you don’t have self-rising flour and you have a recipe that calls for it, you can make your own by combining 1 cup all purpose flour with 1 tsp baking powder and 1/4 tsp salt. Similarly, if you only have self-rising flour, you can reduce the baking powder and salt called for in a recipe that uses standard all purpose flour.
http://bakingbites.com/2007/08/what-is-self-rising-flour/
5.White Rice flour: The refined version of brown rice flour, white rice flour can be used interchangeably with brown rice flour. The second largest world crop, rice is a staple food in Asia where, unlike most grains, it is grown on small paddies and harvested by hand, just as it has been for centuries. Our white rice flour is stone ground from premium California white rice. It is lighter, milder and easier to digest than wheat flour. Some people find white rice flour to be slightly gritty, but many find it preferable to bean flours.
White rice flour can be used to bake cakes, cookies, dumplings, breads and more, as well as thicken sauces and coat fish and other proteins.
Made from finely milled rice. It is produced by steeping rice in lye.
https://www.bobsredmill.com/white-rice-flour.html
Good work, Michael. Your images are not included properly, though, and are not showing up.