The best flour for breadmaking is made from special strains of wheat grown in hot, dry climates, this wheat is called hard wheat and the flour made from this wheat is often called "strong flour" or "breadmaking flour", we always refer to it as "bread flour". 

This flour is naturally high in protein (commonly called gluten)  whereas soft wheat flour is low in gluten and is labelled as "plain flour" or "cake flour" and is great for soft cakes, pastries, or biscuits.  Gluten is the substance in flour that is stretchy and creates the bubbles in your dough that will trap the gas from the yeast, causing the bread to rise and be light and fluffy. 

Rye and some other flours contain next to no gluten so need to be mixed with wheat flour to make an acceptable loaf.  Always store flour and grains in a cool, dry place. 

To avoid any issues with bugs, such as weavils, try adding a bay leaf to the lid of the container.  You can also use pantry moth traps in your cupboards to catch any critters flying around.  In really hot and humid weather it is quite a good idea to put any dry goods, such as rice, oats or flour, into a plastic container in your freezer for 1-2 days, before placing into your pantry. This will kill any eggs that already exist in the product, and therefore no critters can hatch.