"Alan" writes:
> Can i add wheat gluten into low protein flour(for cake baking)for bread dough? If so,what is the
> percentage ration of wheat gluten i can add into the cake flour? I also wonder what will be the
> results like (finer and light crust texture?) anyone could advise me


I have found gluten expensive enough that I want to use it as infrequently as possible -- a good trick up here at 4000 feet. You'll succeed if you buy all purpose flour and use it for bread, rather than try to doctor up soft cake flour and end up with a inelastic lumps with a poor (if not nonexistent) rise.