All-purpose Flour: A/P flour has a moderate amount of protein (gluten) and is made from only the endosperm of the wheat kernel, without the nutrient-rich germ or bran. A/P flour has little or no vitamins and minerals, however it provides a strong gluten structure that is suitable for breads, quick breads, and cookies.
Bread Flour: Bread flour is one of the types of flour made with only the wheat's endosperm. Bread flour is very high in protein (gluten) content, which is suitable for bread products.
Cake Flour: Cake flour is very finely milled, starchy white flour with very low protein (gluten). Cake flour is suitable for making tender, delicate, soft, and fluffy textured baked goods.
Pastry Flour: Pastry flour is less starchy and fine, with low protein (gluten) for delicate pastries. Pastry flour is greate for pie crusts, cookies, and muffins, but it is not suitable for cakes.
Self-rising Flour: Self-rising flour is A/P white flour with a chemical leavener added. This white flour is mixed with baking powder and salt.
Note: You are better off buying all-purpose flour which is more versatile and adding baking powder or baking soda as recipes instruct.
Whole Wheat Flour: Whole-wheat flour is made with all three components of the wheat kernel; the endosperm, germ, and bran. Wheat flour contains fiber, minerals (selenium, manganese, and copper), and vitamin B. Whole wheat flour can range frolower-gluten, whole-wheat pastry flour that is suitable for tender pastry, to higher-gluten whole wheat flour with concentrations suitable for chewy breads.
Oat Flour: Oat flour is a pleasant taste but tends to create drier, denser baked products because of its higher liquid absorbency. Oat flour will not provide any structure to baked goods. You will need to pair it with a starch like arrowroot, kuzu, or tapioca. Oat flour can be gluten-free but it is important to look for the gluten-free label.
Note: Oat products are sometimes cross-comtaminated with gluten-containing grains.
Semolina Flour: Semolina flour is very high in protein (gluten) and made from refined durum wheat, which creates density and chew for the al dente texture signature of well-cooked pasta. 
Note: You can use semolina flour for bread.
Gluten-free Flour: Gluten-free flours are not made from wheat, spelt, rye, or barley. They are complicated to bake with as they can't create structure with the addition of starches. Nutritional profiles of gluten-free flours, like sorghum, brown rice, or bukwheat vary greatly, but they generally provide more vitamins and minerals.
Note: Certain types of gluten-free flour blends have been expertly developed to best minic the properties of A/P flour in baking.
Almond Flour: Almond flour is a dense flour that is high in protein with a pleasant taste and has a low carb count. Almond flour doesn't contain gluten and requires other elements like starches, bananas, or peanut butter to add structure.
Note: Almond flour is very flat and dense because there is no gluten to help with chew. Almond flour adds excellent flavor and is commonly used with other flours or leaveners in cakes and cookies.
Coconut Flour: Coconut flour has a strong flavor but is lower in fat and higher in protein than almond flour. It still lacks gluten so you will need to add structure-providing ingredients. Coconut flour is very dense and works well to bind batters and can be cooked into grain-free pancakes or used alongside other gluten-free flour in baking.