On 4/25/2010 12:01 PM, Damaeus wrote:
> I've got some all-purpose flour and I also have some gluten. Could I get
> similar results adding some gluten to the all-purpose flour for baking
> bread? How much would one need to add?

I've baked bread using gluten and all-purpose flour. The results were
loaves that were crispy and shiny. It's a pretty neat additive. I think
I used one or two tablespoons for 4 cups of flour. These days I just use
AP flour - my results are still good enough for me.

>
> Damaeus