Laura, while vital wheat gluten can help improve the rise of whole grain breads, we've found that adding it to all-purpose flour isn't an effective way to recreate bread flour. You're welcome to try adding a small amount (about 1 teaspoons of vital wheat gluten per cup of all-purpose flour) to see how you like the results, but you won't experience the chewiness and true rising power of bread flour with this method. For best results, you'll want to use bread flour or adjust the liquid (use slightly less) when using all-purpose flour. Kye@KAF

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