Reply #8: I'm not at all sure what that is

[Stinky The Clown]

I am also waaaaay not sure it can be added to flour to up the gluten level. Gluten is a pretty precise science. It is measured down to the tenths of a percent. Even flours labeled that same don't have the same gluten. King Arthur flours, for example, are almost always higher than anyone else's (they are also far and away the very best there is).

Actually, go to their web site. I'm sure it explains all of this better than I suspect anyone here can.

Here's the web site:

http://www.kingarthurflour.com/cgibin/start/ahome/main.html

PS, if you love to bake, their book is a must have!