Adding wheat gluten
I have been experimenting with low gluten and other flours that don't contain gluten and have been adding wheat gluten. However, I am finding that the gluten doesn't behave like the gluten in actual wheat. It works for some things like tortillas or getting the flour to bind, but doesn't seem to provide the structure required for actually allowing the dough to rise. Is this because the processing to obtain the gluten or proteins, modifies the proteins in a way that doesn't allow them to react the same way as they do in wheat flour? Just curious because it doesn't seem to work properly.