Flour is a powder milled from wheat. According to the amount of protein in flour, it can be divided into high-gluten flour, gluten flour, low-gluten flour and no gluten flour. Each type of flour may be best suited for different recipes.
We can usually look at a few things when selecting a good flour: moisture, colour, gluten level, freshness. Flour with normal moisture level usually has a smooth touch, and has low resistance when inserting fingers into it. A clear white colour usually means the flour is well processed, but it also may mean there’s less vitamin or other nutritional value. Different gluten level are usually selected depending on the type of recipe, but it also has different implication on the nutritional value. Finally, fresh flour should have a light and normal fragrance rather than showing a rotten smell, dark colour, or having clumps.