Are there any differences in all purpose flour and other flour?
All my recipes are American but I'm having trouble finding the flour I'm used to using
(Gold Medal). I can find strong flour from Canada and plain flour from Australia. My main concern is how close to Gold Medal are these other types of flour?

After reading this...

Products (http://www.bettycrocker.com/products/gold-medal-flour/gold-medal-products.htm)

It looks like its just plain flour, strong flour is for bread making.

I live in italy, and I am an avid cook. There are some significant differences between american flour and italian flour. American flour often contains more gluten than the standard italian "00" flour. "00" is used for breads, and "0" is used for baking. I don't know exactly where you are, but I have found that my american cooking, savory baking and desserts translate just fine with the options available to me.

Cbw is right; strong flour is for bread making. Plain flour should be read as all purpose flour.

Answer is clear, to the point and understandable