"Damaeus" > wrote in message
...
> In news:rec.food.cooking, Arri London > posted on Sun, 25
> Apr 2010 17:10:40 -0600 the following:
>
>> 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?
>>
>> We usually add 1 tbs of powdered gluten to the flour needed to make a
>> 1.5 loaf of bread. That amounts to about 3--3.5 cups of flour. You
>> could add more and see what the texture turns out to be.
>
> A French Bread recipe I'm going to try calls for 3.5 to 4 cups of flour,
> so I'll give it a shot. Thanks.
>
Funnily enough, French bread flours are lower in gluten and are closer to AP
than N.American bread flours.
Graham