Quote Originally Posted by OakLeaf View Post
If you start with good high-gluten bread flour (hard red winter wheat, preferably Canadian) you shouldn't need to add gluten unless you're combining with a lot of gluten-free grains.
This is where I run into trouble... wheat-only bread I'm good, but once I start adding buckwheat flour/oat flour/almond flour and even wheat bran/germ I start losing structure. I know I don't have enough gluten when that happens, just didn't realize you could buy it to supplement with non-wheat flours.

Murienn-- thanks for the pita recipe, my Mom used to make pitas when we were kids and I love them! I make naan and tortillas sometimes to get my flatbread fix, but I'll have to add pita to the rotation