For those in the UK or on this side of the water. The standard flour here is pretty much like cake flour, it is low gluten because soda breads were the default breads for many years. You need to buy the more expensive "strong flour" to make yeast breads that rise and don't just flow into a sodden mass. You can also get "cake" flour here as the harder "pasta" flour. But pretty much, you want to buy strong white flour for breads, and regular "flour" for cakes, cookies, pies, etc..