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I basically just wanted to know, as in my mind it sort of made sense. "Gluten forms the sticky bonds, and if the gluten content is the same, then the difference may be negligible." That was sort of my thinking. I was really just kind of seeing if that is possible, if that is how bread "works"

Hello to all! Had this idea pop into my head, and want to see what more knowledgeable people think. I am wondering if a dough incorporating a significant amount of gluten free flour (say 50% or more), in general, would function close to the same if one replaced the wheat flour with vital...