Just blend regular flour and cornstarch in a ratio of 4:1, or blend high-gluten flour and cornstarch in a 1:1 ratio and then place it in the microwave for 3 minutes before blending it with starch to make low-gluten flour.
High-gluten flours are those with an average protein content of about 13.5%. Generally speaking, a protein content of about 11.5% can be called "high-gluten flour". Because of the high protein content of high-gluten flour, it has a strong tendon, and is often used to make elastic and chewy bread, noodles, puffs, lasagna, etc.
These are the most popular types of flour in the world.
The difference between high-gluten flour and other flours is that the protein content is different and the flour is darker in color. High gluten flour is more active and smooth, so it is less likely to form a ball in your hands. If you grab the flour and pinch it into a ball and the flour falls out, it's high gluten flour.