I agree with the others. You don't need vital wheat gluten for the Lehmann NY style dough formulation you are using. If you want a bromated flour, the Full Strength flour alone should be sufficient. If you want an unbromated flour, the KABF flour alone should be sufficient. Combining the two flours really doesn't buy you much although the VWG will increase the protein content. But you don't need the higher protein content.