Many European flours are made from grain imported from North America, chances are if you buy European flour in the states you are paying for it to go across the ocean twice! In the mean time it will be absorbing moisture and losing freshness. It's not worth it, especially since you can find flours that are almost exactly the same at most grocery stores.
The main differences between flours of the same grain are the milling and the protein content. Flours that are milled finer will give different results from ones that are coarser. Gluten is protein, so the higher the protein content the higher the gluten level. Gluten is good for bread but bad for cakes and pastry. So if you want to get something similar find out how fine or coarse the target flour is and how much protein it has and shop for that.
Or you can simply buy appropriate locally produced flour that is made for what you want to bake. If you want to bake bread, use bread flour or flour with a higher protein level, typically medium to coarsely milled. If you want to bake cakes get cake or pastry flour, which is a finer milled and lower protein flour.
You'll be better off spending your money on quality flour made closer to you than buying something imported.