Bread flour has more gluten than general-purpose flour. I generally stick to recipes that use general-purpose flour, since I don't want to have to keep two kinds of flour. I could also get gluten to add, but that doesn't seem to come in small quantities. Xanthan gum does come in smaller quantities, though. Would it make any sense to add Xanthan gum to general-purpose flour to make it a substitute for bread flour?

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