> self rising flour

That's just another unnecessary mix you can buy individually.

> That’s the whole point of this article. That what you think of as a standard might not be a standard forever, or it might not be a standard at all.

Flour types are not up to some corporation's marketing team. And for home cooking they don't really matter as much as you are implying. Just get the types best suited for the most common thing(s) you are making and make substitutes for the rest.

Also, there's going to be one type that is always stocked more than others. That's your standard flour. You can use it for most recipes (cake and bread) just fine.