How do the economics pan out? Do you pay more for gluten at higher purity than the ~10% you get when you buy it in sacks of flour? The retail case is interesti

How do the economics pan out? Do you pay more for gluten at higher purity than the ~10% you get when you buy it in sacks of flour? The retail case is interesting, although maybe not indicative of wholesale I suppose this is a function of whether gluten is a usable by-product of making low-protein cake flour. In that case i would expect industrial bread to simply add by-product gluten to cheaper flour. But that might obviate the search for higher-gluten wheat that the article describes. Really, i need more data.