I was wondering if anyone (or many) could help me with the difference between all the flours, why certain recipes call for certain types and if many of them are interchangable. And why a recipe may call for a bit of a few diferent ones.
ie: Oat flour, hi/low fat soy flour, wheat gluten flour, almond flour etc
Besides just being ground from different sources, what are the benefits of each.
I am intending to do some online reasearch as well but thought I would get a better (laymans terms) response here.

THANK YOU!!!