High gluten flours are good for breads. The gluten gives the bread a more chewy texture. Low gluten flours are better for cakes and pastries. Medium gluten flours are what make purpose flour.
If the flours are whole wheat, they should be stored in the freezer to prevent their going rancid.
Place all regular flours in the freezer for 72 hours to ensure any insect larva are killed. They do not have to be stored in the freezer.
Regular flours should last a long time, months or years, if stored properly.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan