When I bake muffins my flour is a mix of several different kinds. I buy from bulk bins approx 3c. of each one. This mix is rye, buckwheat, soy, whole wheat and I think rice. It varies depending on what is at what store. No white unbleached or pastry flour. So you can tell I don’t do French pastries. If I go to Paris though, you know I’ll have one but it will be loaded with fruit. With all the fiber I eat I can go off course. But rarely.