We just moved to Toront from the US, and have been noticing the use of Red Fife flour at a number of bakeries around town, and saw some milled red fife flour for sale at a farmer's market. I asked around and got some inconsistent answers as to its gluten content, and how to use it in bread baking. I am used to using KAF AP and bread flours for my breads. Should I treat red fife as like whole wheat, or can I substitute it 100% for AP and/or bread flour, e.g. in a baguette or pizza or pain au levain recipe?