I took a breadbaking class on Saturday with my brother's girlfriend- it was my Christmas present to her! (See how I worked that out well- Christmas present to her, and me!! ;-) The class was slightly disappointing, not a ton of information, I think the presenter lacked the confidence to teach that class. Anyway, she made a whole wheat bread and there was 2 T. of gluten in the recipe. I bake quite a bit, and I make bread every once and a while, so I've seen lots of recipes, but I've *never* seen a recipe with added gluten. What are your thoughts on this? Is it necessary? She said if a recipe has more than 50% whole wheat or some other flour besides all-purpose or bread, to add the gluten for less dense bread. However, she was not necessarily confident in her answer, so now I'm not either!