Cooks can substitute regular all-purpose flour or graham flour for wholemeal flour. Wholemeal flour is the British term for whole wheat, so these terms can be used interchangeably.
Graham flour makes the recipe more nutritious. All-purpose flour gives baked goods a lighter texture, as wholemeal flour can make them fairly dense. The best one to substitute depends on the recipe the cook is preparing. Gluten flour can also be substituted for part of the flour, but it is best for bread recipes or pizza dough, while all-purpose flour or graham flour is likely a better substitute for cookies or muffins.