Gluten/High-Gluten flour is processed to remove most of the starch which thus increases the percentage of gluten - but it really can not be used alone without blending with a softer (lower gluten) flour because a dough made from straight gluten flour is not elastic.
Bread flour is high in gluten - and should work fine. It's gluten content is similar to the Italian Tipo 00 flour for pizza (about 12%).
AP (All Purpose) is a blend of hard and soft wheats (high and low gluten) flours. The gluten content in AP flour is generally higher in the Northeastern US states and lower in the Southern states and on the west coast. This is most noticeable in "regionally" milled flours - but can also show up in "national" brands as well.
The softest (lowest gluten) flours are pastry and cake flours - where gluten will toughen the product.
I hope this helps some ...
"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