14.2% Protein — Sir Lancelot ($2.50/lb.)
Good for bagels and such. It may not seem much of an improvement over whole wheat flours, but those really should be blended with something like Bread Flour.
14.0% Protein — Whole Wheat ($1.19/lb.)
14.0% Protein — White Whole Wheat ($1.19/lb.)
Good for sneaking whole wheat into things that aren't supposed to be dark-colored already.
12.7% Protein — Bread Flour ($0.99/lb.)
There isn't much reason to use All Purpose for bread when this exists at the same price. I've also used this to make homemade phyllo dough.
11.7% Protein — All-Purpose Flour ($0.99/lb.)
It's that thing in (nearly) every baking recipe! Since Bread Flour is the same price, I tend to reserve All-Purpose for lower-gluten recipes like cookies.
11.5% Protein — French-Style ($3.32/lb.)
What? I don't understand why anyone buys this.
10.3% Protein — Perfect Pastry ($2.83/lb.)
Why would anyone use this over Cake Flour? I suppose it does occupy a midway point between that and All Purpose on the gluten scale. Maybe it boosts sales to label something for cakes and something else for pastries.
9.4% Protein — Cake Flour ($2.47/lb.)
For cake, obviously, but also anything else more delicate. If this didn't cost so much more, I might be able to drop All-Purpose entirely.
9.0% Protein — Whole Wheat Pastry Flour ($2.83/lb.)
Now this is what I should be using to add whole wheat to cookies.
7.0% Protein — Queen Guinevere ($2.50/lb.)
Like the Cake Flour blend, but more so. Or less so.
Flour Storage Life Hack
Large, empty, food-grade containers are expensive. Large, food-grade containers filled with cheese balls are not.