Cindy Hamilton wrote:
> 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

Yes, low carbing. So the flours I would be using would be gluten-free.
I do not have a problem with gluten consumption, so it seems to me
that I could just add some amount of gluten to nut (etc.) flours.

I think the brand I have is Bob's Red Mill.

--
Jean B.