I want extra gluten products.
Bagels, pizza dough, and bread that holds its own shape during rising and baking (as opposed to pan baked, like a sandwich loaf) are all higher in gluten protein, assuming they're the real McCoy and not some fluffy frankenfood industrial knockoff. Pretzels too. The real, old school, doughy, chewy things, big as two hands, that were boiled in a lye solution and then baked hell hot.
Idk what these dry ass things in a bag that turn to waxy salt-meal as you chew them are. Frito Lay crapola. They don't even need gluten since there's no leavened body requiring structural support. Aeration is achieved by chemical means, probably with a temperature specific baking powder and synergic blowing/congealing agents. So they get to use a cheaper non-gluten grain like rice or corn and then charge a trendy price, since it's gluten free, to a public who thinks gluten is bad even though wheat has been the staple grain of western civilization for a really long time. The levels of bullshit boggle my brain.