Regular Canada hard durum wheat flour is sometimes called High Gluten or Bread Flour (by Americans) but it is not a low carb baking ingredient.

I have seen many low carb baking recipes (I've been cooking low-carb since 1998) that called the Vital Gluten Flour (75-80% protein) by the name High Gluten flour.

If your recipe is a low carb recipe, use the Vital Gluten Flour.

If it's NOT a low carb recipe, goodness what are you asking here for?