I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough its stickiness and elasticity and together create gluten), but high protein wheat flours are also generally considered "high gluten".
Except when they're not, apparently. I am in possession of a flour that makes the extraordinary claim on the nutrition facts label of 4g of protein in 25g of flour (so 16% protein), yet this particular type of flour is not supposed to produce much gluten. Wheat is the only ingredient.
Is that even possible?
How can I go about testing the gluten strength of a particular flour relative to known quantities? (I have bread flour, AP flour and cake flour to play with)