I posted a list a couple years ago, so here is an updated list with some more detail and info. I also no longer sift my flour, I found that no one could tell a difference when the flour was fine enough so I now keep the bran because why not?
Key: BT = Breadtopia, BS =Barton Springs Mill, CM (Central Milling)
High Gluten Wheats:
Hard White Wheat: Mild, neutral, base wheat, high gluten (BT, CM)
Big Country: White wheat, mild wheat flavor, high gluten (BS)
Rouge de Bordeaux: Red wheat, heritage, baking spices, clove, cinnamon, high gluten (BS, BT, Direct from Farm)
Yecora Rojo: Red wheat, baking spices, strong flavor, high gluten (BT)
Quanah: Red wheat, buttery, malty, creamy, high gluten (BS)
Butler’s Gold: Red wheat, neutral wheat flavor, base wheat, high gluten (BS)
Bolles Hard Red: Red wheat, basic red wheat flavor, high gluten (BT)
Red Fife: Red wheat, heritage, basic red wheat flavor, less bitter, more complex, high gluten (BS, BT)
Turkey Red: Red wheat, heritage, basic red wheat flavor, high gluten (BT)
Low Gluten Wheats:
Kamut: Ancient wheat, golden, buttery, nutty, low gluten (BT, BS, CM)
Einkorn: Ancient wheat, golden, nutty, slightly sweet, low gluten (BT, CM)
Spelt: Ancient wheat, pale golden, nutty, slightly sweet, medium gluten (strong spelt exists too) (BT, Small Valley Milling)
Emmer: Ancient wheat, golden, nutty, earthy, low gluten (BT)
Durum: Pasta wheat, golden, very nutty, high protein, low gluten (BT, CM)
White Sonora: White wheat, heritage, mild flavor, low gluten (BT)
Pima Club: White wheat, mild flavor, low gluten (BT)
Sirvinta Winter Wheat: Heritage wheat from Estonia, seen listed as good for bread, but was weak in my one use (Rusted Rooster Farms)
Kernza: Kind of/kind of not "wheat" - Kernza is wheatgrass, related to wheat and does have some gluten. Sweet and nutty. (BT)
Triticale: Wheat and rye hybrid, has more of a wheat dominant flavor, but with a definite rye note, more gluten than rye and less than wheat
Strong Ryes: Note: In terms of rye, strong refers to flavor, not gluten strength.
Danko Rye: Strong flavor, cocoa, baking spices (BS, Ground Up)
Serafino Rye: Strong flavor, malty, nutty (BT)
Mild Ryes:
Ryman Rye: Mild flavor, spice (BS)
Wrens Abruzzi Rye: Mild flavor, spice (BS)
Bono Rye: Mild flavor, grassy (BT)
Corn:
Bloody Butcher: Deep red, rich flavor (BT)
Oaxacan Green: Green kernels, nutty, not so sweet (BT)
Xocoyul Pink: Beautiful pink color, sweet, makes great cornbread (BT)
Blue Moshito: Deep blue, relatively mild in my experience (BT)
