Hi Kathy, you're correct that the way the FDA requires us to list nutritional information involves rounding, so the protein content of these two flours may be slightly different and still both read as 4 grams. In terms of protein percentages, the Unbleached All-Purpose comes in at 11.7% and the High-Gluten Flour at 14.2%. While you'll certainly get more gluten development with the High-Gluten Flour, we'd recommend consulting a dietician or other health professional when it comes to the relative health benefits of using different types of flour. 

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