The various properties of functional flours include cold binding capacity, thermal binding capacity, machinability, dough hydration etc. The functional flours are classified as waxy, multi-benefit, instant and granulated type depending on its features. They undergo different physical and nutritional treatment to enhance its features. In dietary treatment, the flours are processed using folic acid, thiamine or calcium carbonate which are rich vitamin sources. In physical treatment, the flours are processed by heating or by adding moisture content. The specialty flours such as legumes and rice flours are used in gluten free bakery products such pizza, biscuits, bread, pastry etc. Pulse flours are also used as functional flour due to the low fat and high protein and fiber content. The most commonly used pulse functional flours are of lentils, peas, chickpeas etc.