I think I've figured out how to determine how much gluten to add to increase the protein in flour. When PJ wrote that vital wheat gluten was 100% gluten a light bulb when on in my brain. I have just learned bakers math on the freshloaf.com website so I applied the same calculations. This is what I came up with. First, figure out the total gram weight of the flour that will be used in the recipe (ex. 500gm). Next, Subtract the protein percentage of the flour that you are using (ex. bread flour 12.7%) from the flour you are wanting to mimic (ex. high-gluten flour 14%). 14 - 12.7 = 1.3%. Next, Divide 1.3 by 100 = .013. Next, Multiply the weight of the flour you will use (ex. 500gm) by .013 which equals. 6.5. So you would need to add 6.5 grams of vital wheat gluten to your recipe to equal the protein percentage of high-gluten flour. I hope this is helpful to others.

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