Nowadays, all flour is presumed to be made from wheat unless otherwise specified. Very old recipes which specify "wheaten flour" now seem very quaint. Irish recipes tend to still use the term "wheaten flour."
"Flour" as an ingredient in modern recipes is also presumed to be plain, white flour -- called "plain flour" in the UK, and "all-purpose" in North America.
Wheat flour does, though, come in different forms and strengths. There is "stronger" flour which will develop more gluten, which is called "Bread Flour." There is durum wheat flour and semolina for pastas, and whole wheat flour for breads,
Some wheat flour comes with additives. Self-rising flour comes with baking powder already mixed into it; French bread flour has in it a small amount of ground, dried broad beans (fava beans.)
Whenever any of the above specialty Wheat Flours are required, the recipe will specify it.
For a fuller discussion of flour and flours, see the main entry on flour.
Wheat FlourAll-Purpose Flour; Baker's Flour; Bread Flour; Bromated Flour; Cake Flour; Chapati Flour; Durum Flour; Farina; Farine de Froment; Gluten Flour; Graham Flour; Instant Flour; Matzo Meal; Pastry Flour; Plain Flour; Self-Rising Cake Flour; Self-Rising Flour; Semolina; Sooji; Sprouted Wheat Flour; Stone-Ground Whole Wheat Flour; Wheat Flour; Whole Durum Flour; Whole Wheat Flour
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Wheaten Flour; Farine de blé, Farine de froment (French); Farina di frumento (Italian); Harina de trigo (Spanish); Farinha de trigo (Portuguese); Xiao mai feng (Chinese)