Flour is the base of almost every baked good so it's safe to say that it's an important part of baking. Figuring out which ones you like and also which ones work well with what you are trying to make - IS VITAL! If you use the wrong kind, your brownies or cakes might turn out differently than you wanted.

I tend to use either white whole wheat or gluten-free 1 to 1. I advise against using bleached flour because it's really not good for you. If you want to use white flour, use unbleached. If you like using wheat flour, be cautious. Wheat flour is a different density than white or white whole wheat. It's better to do half white and half wheat to get the consistency you need. Otherwise, you wind up with a dry brownie. No one wants that. 

Check out my video to learn more!