notbob wrote:
>
> I bought some wheat gluten for making bread in a bread machine (BM). The
> instructions advise 4 t per loaf. OK, fine. My BM manual advises using
> bread flour for making French bread. So, the question is, does adding gluten
> to all-purpose flour actually make it the equivelent of bread flour or just
> improve it, somewhat.
>
> nb

That sounds like too much gluten for white flour, which could prevent it
from rising decently. Try one or two tsp first (for about 3 cups of
white flour) and see what you get.
Bread flours vary in their gluten content anyway.