Comment by awesome_dude

American Red wheat is, as far as I know, the "hardest" wheat on the planet - breadmakers use it to "fortify" flours from Europe that do not have enough gluten (... forming amino acids).

Whilst having a high amount of gluten forming amino acids might sound good in prinicple, in fact breads do not rise as well when too much is present (the gluten is too strong, fighting the expansion of the dough from the leavening agent).

Cakes require flours to have less gluten forming amino acids again.

I'm not sure about pastry though, a bottom pastry for a pie I would guess needs to be quite strong, but I have no idea if there is an upper limit.

The point here is, flours can be as strong as they like, but too much is actually bad for breadmakers - meaning - gluten levels in the diet aren't changing that much.

Edit: I forgot to mention, some parts of China have a pure gluten dish - where they hydrate the gluten forming amino acids, then "wash" the starch out, leaving only the gluten, which they then cook and eat - so 100% Gluten