In article >, Jean B. > wrote:
>
>Oh! I have a question. If one wants to use some kind of flour that
>lacks gluten, can one add some gluten to that flour to make it behave
>like wheat flour? If so, I don't suppose you or anyone else here would
>have any clue as to an approximate amount per cup of flour.

I'm pretty sure that King Arthur sells gluten as a bread dough
enhancer. The instructions are probably on the package.
I confess I'm a little mystified why one would want to use
non-wheat flour and then add gluten. (Low-carbing?)

Cindy Hamilton
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