I am in Mexico and good bread flour is almost impossible to find. The flour available is a total use flour. The same recipe for a oatmeal,wheat sandwich bread that rises beautifully with Gold Medal 12% protein bread flour does not rise with the 10-11% flour that is the norm in Mexican markets. Can I add gluten to increase the protein content and how much gluten/cup ? The recipe calls for 4.5 cups of bread flour, 1 cup whole wheat flour, 1 cup oatmeal, .5 cup oatmeal flour.