Diluting gluten content with non-wheat flours?
In the search for a lower protein flour than I can procure locally, it occurred to me that it might be possible to get the effect by diluting a bread flour with some other gluten-free flour (e.g., rice, besan, tapioca starch, ...). And absent any usable clues from Google, TFL seemed like a logical place to inquire.
Does anybody have any experience (or even suggestions without experience, since I have none and can remain unbiased for at least one trial)?
If I don't get something either useful or at least interesting I will just do it.