Basically, enriched, bleached, and unbleached are all different processes applied to WHITE flour, and therefore all of those options are safe.  I don't know exactly what durum semolina is off the top of my head, but I do know it's safe as well.
Basically, what you want to avoid is WHOLE wheat flour. Sometimes, on fancier baked products, you'll see things like "stone-ground wheat flour"... I'd stay away from those. Typically, the coarser-processed flours are whole wheat. You'll also want to avoid "bran" in your breads, assuming you're buying breads to use as your soluble fiber base and not to incorporate insolubles back into your diet.
Hope that helps a little!
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Re: Flour help
