Good article about a confusing topic. Now, I'm wondering about Gluten Flour. If you add a Tablespoon of Gluten Flour "70-80% protein" to bread flour (12.7% "gluten-forming protein content", how much does the Gluten Flour change that percentage?

I'm trying to seek high protein bread flours, other than whole wheat. What are the best options?

Thanks so much!

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