That is really true, 4EVER. I was thinking about how lots of members here can't eat wheat and/or gluten and love to use alternative flours. You are so right that you can just substitute some of the wheat flour and raise the protein a bit. Adding more eggs, naturally, will raise it too.
And, remember, eggs aren't just about liquid. they will add liquid to the batter but when they are cooked they get firm and they actually could dry out the finished product if not watched carefully. They also act as a leavening agent to support gas bubbles like the gluten would do if it were there--especially egg whites.
Any flour that doesn't have gluten in it will need the addition of other, sometimes uncommon, things to make it rise when making baked goods. Grains that have gluten are: wheat, spelt, tritacale, rye, barley, some oats. The first 3 have the most.
Hospitals are terrific for traumatic care; for acute care. They do a really, really good job in saving lives when it’s a sudden bleeding emergency. But in terms of chronic care, they’re terrible; in terms of the illnesses that most people have, endure, that cost the most money, that last the longest and ultimately die from. -Dr. Andrew Saul