The other day I came across a jar of gluten powder on our shelves. I have no idea where I got it, or why, but after a bit of thought I used it in some bread I was making in our Zojirushi and am pleased with the result: The product is toasting bread and I replaced about 10-15 grams of bread flour with 1 Tbsp of this gluten and got a loaf with a nearly crystalline crumb. It toasts to an evenly porous crunchy consistency which holds plenty of butter and without any chewy center.
I have no idea where I got it, and searches for a source bring up nothing but page after page of "gluten free" products and recipes. I will greatly appreciate some help finding a source.
Gualtier - Seattle, WA