I apologize for any confusion, but "all-purpose flour" and "wheat flour" are actually the same thing. All-purpose flour is a type of wheat flour that is commonly used in baking. It contains gluten, which is a protein that can cause allergic reactions or sensitivity in some individuals with gluten-related disorders.
If you have a gluten allergy or sensitivity and need to avoid gluten, you would typically want to use alternative flours that are gluten-free, such as almond flour, rice flour, oat flour, or a gluten-free flour blend. These flours are made from grains or nuts that do not contain gluten.
It's important to note that substituting gluten-free flours in recipes can affect the texture and structure of the final product, so it may require some experimentation to achieve the desired results. Additionally, gluten-free baking often requires the addition of other ingredients like xanthan gum or guar gum to help mimic the elasticity and binding properties of gluten.
If you or someone you're baking for has a gluten allergy or sensitivity, it's recommended to follow specific gluten-free recipes or consult a reliable gluten-free baking resource for guidance on ingredient substitutions and techniques.