There is no essential difference. Bread flour is a kind of high-gluten flour, and the properties of flour used to make bread are basically the same, so usually these two names refer to the same kind of flour.

Bread flour, made of hard wheat, has a high gluten content, which is generally controlled between 32.5 and 34.0%. Gluten has good quality, high toughness, good elasticity and large foaming volume. Foreign countries have developed special flour for white bread, hamburger and fried bread.

The classification of high gluten flour and low gluten flour is related to the amount of protein in flour. Protein content of high gluten flour is above 10%, and protein content of low gluten flour is 6.5~8.5%. The content of protein near the husk of wheat is higher than that near the center, and the content of protein in hard wheat is high, which is generally used to produce high gluten flour. Soft wheat is used to produce low gluten flour.