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Exaggeration ofc, but I feel like when looking in the typical baking goods cupboard every other thing in come across is a starch or flour
Some are normal enough (all purpose flour, bread flour, cornstarch), others I’ve seen used in American ish recipes but are less common (potato flour, semolina flour, tapioca flour, rice flour), and some I feel are very specific and not often used at all, if ever (almond flour slight more common, wheat starch and sweet potato starch not as much). I’ve used all (except wheat starch, I didn’t buy that though) but it still seems to be quite an assortment for me 