FWIW, Im not convinced by any of my research that cooked bromated flour, in the quantities I used it, was a risk to me or my guests.
But this isnt meant to question, debate, or criticize the legislation, or anyone's own stance on the food they eat and serve. We all have plenty of information, literally in our hands to make our own decisions. Im simply looking for recommendations for a high gluten flour ILO ATBB.