I am so used to staring at printouts of dough formulations, I completely forgot about the dried baked gluten that you added. Out of curiosity, I went back to the Mixed Mass Conversion Calculator and tried to take the dried baked gluten into account. For that purpose, I assumed that all of the dried baked gluten was protein, namely, glutenin and gliaden (100%). I don't know if that premise is correct (see more on this below) but, if it is, then it looks like the total protein content of the Shurfine all-purpose flour, the King Arthur cake flour, and the dried baked gluten woul be around 13.6%. If your total water was 172.49 grams, then the final hydration number would have been about 61.6%. If my numbers are correct, or nearly so, then that might help explain why your dough was not sticky or tacky.
As a backup check, I made a second assumption--that your dried baked gluten had a protein content of 65%, which is typical of vital wheat gluten. After all, vital wheat gluten is dried wheat protein of high-gluten, hard wheat grain that has had all of the starch removed and is then dried. With this assumption, the total protein content of your blend would be 12%. A hydration of 61.6% with that blend would also be a workable value, without yielding a dough that is sticky or tacky.