Gluten - Protein ...
I see the terms gluten and protein used somewhat interchangably in some of the threads on this forum and I'm wondering if my interpretation is correct.
As I understand it, the greater amount of protein in a given type of flour the higher it's gluten content will be. So a 10% protein flour is lower in gluten than a 12% protein flour? Did I miss sometehing?
Also, is the percentage of protein listed on the nutrutional outline on the flour package a percentage by weight? I suspect it is, but uncertainty haunts me still.