In traditional baking recipes, the brand of flour isn’t terribly important. That’s because all brands of all-purpose flour (as well as bread flour) contain the same single ingredient—wheat flour. Yes, protein levels in the wheat will vary among different brands, but this has minimal impact on the finished product.
In gluten-free baking recipes that call for a gluten-free flour blend, the brand of flour will have significantly more impact on the final baked good. That’s because each brand of flour blend, whether all-purpose or whole-grain, relies on a mix of different ingredients, yielding cookies, cakes, breads, and muffins with varying textures, colors, and flavors.