As we've seen in previous questions, certain flours have different gluten contents. Time and time again, I find reviews of King Arthur Flour recipes indicating that I really must use their flour if I want the recipe to come out right, as any other flour will make it come out horribly wrong. Is there a way to convert a bread recipe to use a more widely available brand, given that my supermarket actually sells gluten in a bag?
ETA: Also, is there a way to find out what makes a given brand different so I can evaluate it?