We are iced in ( in Louisville, Kentucky!) and I have all ingredients except the hi-gluten flour. I do however have the Vital Wheat gluten mentioned in an earlier post. How do I figure out how much Vital wheat gluten to add to my KA Bread Flour to approximate the Lancelot Flour? I'm a transplanted Northeasterner and I'd LOVE to be able to have real NY bagels again. Love your site! Deb Glad you like the site, Deb! Margaret found that 1 1/2 teaspoons per 1 cup of flour or 7 teaspoons for the whole recipe worked well. Molly@KAF

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