Baking Flour

All-purpose flour - designed for a number of uses, including cookies, quick breads, biscuits, and cakes.
Bread Flour - best used in yeast breads
Cake Flour - tender cakes, cookies, biscuits, and pastries that do not need to stretch and rise much.
Pastry flour - similar to cake flour but has a slightly higher gluten content. This aids the elasticity needed to hold together the buttery layers in flaky doughs such as croissants, puff pastry, and pie crusts.
Self-rising flour - all-purpose flour that has had baking powder and salt added to it

When the recipe calls for:	Substitute:
1 cup sifted cake flour	1 cup minus 2 tablespoons sifted all-purpose flour
1 cup pastry flour	1 cup minus 1 tablespoon all-purpose flour
1 cup self-rising flour	1 cup minus 1 tablespoon all-purpose flour plus 11/2teaspoons baking powder and 1/8 teaspoon salt
1 cup all-purpose flour	1 cup plus 1 tablespoon pastry flour

How To Make Cake Flour:

Measure out 1 cup of all-purpose flour.  Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.  Replace the removed all-purpose flour with 2 tablespoons of cornstarch