I've recently come across 'gluten flour' which I'm guessing is just the same stuff I've read about in a couple of places around the web under a different name, the ingredient list reads... "Wheat gluten." I bought it to add to my rye breads (I don't have a gluten allergy, just enjoy the taste) to increase their rise and the elasticity of the dough, and basically to make it more 'bready'. the "suggested use" on the back states -Add gluten flour when home baking bread. To increase protein add 1 metric teaspoon to one cup of wheat flour.
would this give the desired results? or do I need to use more? less? does anyone have any experience using this?