As for measuring - yes, they measure the same cup for cup - weight will be a little different.
As miniman noted - the higher the protein content of the flour the more moisture you will need to achieve the same consistency - so you will either need to adjust the total amount of flour down a little, or increase the liquid a little.
Like with anything else in baking ... what you are trying to bake depends on the answer - and what adjustments you need to make. Sometimes a low protein flour is needed ... sometimes moving up to a higher protein flour is little or no problem. Sometimes it takes reworking of the recipe.
So, what things were you wanting to bake?
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain