normal bread as we know it. Some people have a gluten allergy and must eat gluten free food, then the wheat is replaced with another substance, for instance soya flour and xanthan gum, or corn meal
Gluten is that part of wheat flour that gives bread its honeycomb structure trapping the gasses emitted by the yeast when the bread is proved. With some breads such as french loaves, bakers will add additional gluten to the mixture to make the bread 'stronger'.