Ultra high protein bread
I am making breads for a while but only using white flour. I do a lot of lifting so recently I wanted to add some protein to my breads. I added 100g unflavoured whey isolate first but realized I shouldn't have subtracted that amount from the actual flour as recommended by others online.
Since I am using a bread machine, I corrected the mistake and found out that I had to go over the actual flour amount.
This time for another recipe, I added 150g whey and not sure if it's because of a different recipe, I had to add an additional 330g flour so it's not super sticky.
After some quick calculations, it appears that there is a physical limit as to how much protein I can add, because no matter how much you add, you have to compensate by adding more flour which reduces the protein content per unit.
Taste wise it's virtually the same so I want to keep using it. But this protein amount is not astonishing for me.
Now I read about gluten flour, I was wondering what's the deal with that? Is that what people call whole wheat? Because I read on some sites that if you use 100% gluten, the bread would be like a rock. But I have seen 100% whole wheat breads and they weren't that bad. Maybe they are different.
I am basically wondering if I can use gluten flour instead of while flour, and if so, is it 1 to 1 ratio? Also do I have to look for a specific gluten flour just like there is bleached and unbleached flour, etc?