Converting A.P. Flour into High Gluten Flour

mikey_64652

Can I Convert A.P. Flour of 11.7 Percent Gluten level into 14 Percent using Vital Wheat Gluten

and if so how would I go about doing that?  Thank You

Matt_67991

Ignoring everything else, and just looking at gluten content, Bob's Red Mill claims to be 75% protein. So if we let x be the proportion of the mixture that is AP flour, y the proportion of vital wheat gluten, we have x+y=1, but also want x*0.117 + y*0.75 = 0.14. That is two linear equations with two unknowns

http://www.wolframalpha.com/input/?i=x+y=1,+x*0.117+++y*0.75+=+0.14

solves it approximately as x=0.9637, y=0.0363, so approximately 3.6% of your target flour weight should be vital wheat gluten, and 96.4% should be AP flour.