Hi!

I have searched high and low on the interwebs for the answer to my very specific question to no avail. Would love some guidance on this.

I have not been able to find all-purpose flour anywhere. In my desperation, I snagged a bag of vital wheat gluten and white pastry flour. I know that the protein content for pastry flour is 9% so theoretically, I can bump up its protein content with 1.5 to 2 tablespoons of vital wheat gluten, right?
Most of the time, substitutions and addition with vital wheat gluten are for mixing it with APF. I know that pastry flour is lighter, therefore a completely different type of flour, but can I apply the same rules?

Thank you!

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