The role of flours is to provide structure. The proteins in traditional flours react with water, producing gluten, the strands of which create a lattice in which air bubbles can be trapped, giving your baked goods ‘lightness’, but some people find flour hard to digest. Recipes using gluten-free flours will be more cake-like, although this effect can often be offset to some degree by adding other structure providers such as eggs or gums.
Traditional wheat fl our
Wholemeal, plain/white strong (or hard) and self-raising