Currently I have the following flours in my pantry: Soy, Brown Rice, Buckwheat, Sorghum, Millet, Chickpea (Besan), Rye - plain and wholemeal, Spelt - plain and wholemeal, strong Bakers flour, and a funny one given to me by my daughter - Coconut flour. Plus ordinary flour - plain, self-raising and wholemeal wheat. Which all told is fifteen variants. Have tried Amaranth and Quinoa flours on occasions as well. The Buckwheat, Sorghum and Millet flours make gorgeous pancakes, each with it's own character. I use equal quantities of Spelt - plain and wholemeal, and Rye to make flat bread most days.