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  1. I live in India and we dont generally get bread flour out here. We have basically AP flour, about 11% protein content. I've tried out recipes i've found on various websites and books, and i've found that lack of gluten tends to become a problem. I have gluten powder available and was wondering if there is a general proportion of gluten powder to add to AP flour to use for breads. It'd be great if someone could help me out, especially if the proportion is in terms of weight rather than volume. Thanks