Gluten content of semolina/durum
I know semolina and durum flours are not the same, but I'll ask about both. What sort of gluten content do they have? I've seen everything from, they're high in gluten, they're low in gluten, they're high in protein but low in gluten, and they're high in gluten but it's not "good" gluten. So what's the story, and what might I want to consider when baking with them, in terms of blending them with other flours, adding extra wheat gluten, and so on?