Yes, and it is very easy. I do it all the time.
You only need a very simple calculation. You don't even have to be precise.
If you do want precision, you will have to find out 1) how much of your flour protein is gluten, 2) how much of your "vital wheat gluten" is gluten, and 3) how much gluten content you need for your recipe. Then use a simple rule-of-three calculation to get the amount needed to add.
I usually don't bother, because 1) and 2) is information which is very hard to find, and due to the large difference in gluten weight and complete weight, imprecision from not using true proportions is minimal. What I do is:
- Look up the protein content of your flour (usually printed on the package), for example 9.6 grams per 100 grams
- Look up the gluten content needed for your bread recipe. If it is not specified, 12.5% is usual for bread flour.
- Add the difference in vital wheat gluten. In the example above, add 2.9 g of vital wheat gluten per 100 g of flour.
This doesn't produce exactly 12.5% gluten content, but I think that it is within the tolerance of most recipes; indeed, not all commercial flours are exactly 12.5%, they vary with brand and season.
I add the powder to the flour and mix it well before making the bread. If I am using a preferment, I add all the gluten to the preferment and make the non-fermenting part with AP flour only, so my gluten can benefit from longer autolysis.
I have no direct comparison with "true" bread flour, as I have never used it. But my breads requiring bread flour turn out good for my standards. There is no problem with bad distribution, the dough turns out very smooth and evenly elastic. There is a pronounced difference to using AP flour only.
Konjac flour, which consists mainly glucomannan gum, is a natural low-carb bulking ingredient. I have never used it in baking, but I ate noodles made of it. It does have its taste though, so you should probably try eating some shirataki noodles before ordering and baking with this flour to know if you can tolerate the taste.
Best Answer
No, it will not inhibit gluten formation. On the contrary, it will make much stronger gluten strands. In fact, if you want the strongest gluten, you have to go either quite sour (pH 3.5) or quite alkalic (I don't remember the exact number). Working on the alkalic side of things is impractical in the kitchen, so there are very few applications (kansui or pretzels are the only examples I can think of spontaneously), but making bread more sour for stronger gluten is a very common thing. It can be done by different methods, for example through using sourdough, or adding orange juice, or using commercial dough improvers based on ascorbic acid.
If you want to inhibit gluten formation, stay neutral (pH 7). Or just shorten your dough with a fat, it is the easiest and most common solution that has been practiced for thousands of years and works great.