I have been making a 100% whole wheat recipe that is really GOOD!  But, interestingly enough it calls for wheat gluten and dough enhancer.   My family likes it - I like it.  But, leave it to me to try to ask some probing questions.  With this recipe I get awesome gluten development hands down each and every time - no fail (made it well over 30 times).

I pulled out another recipe.  This time, it doesn't have any of the wheat gluten or dough enhancer.  Just a little bit of sweetener, salt, yeast and flour - oh, and water.  As I worked the dough the gluten did not want to develop - or at least part of it.  I could get some gluten strands developed but I couldn't get a good window pane test, but it appeared I had over kneaded just trying to get the rest to develop.  By the way:I mill my own flour, AND within a matter of hours of making my bread).

Almost all the recipes I ever run across that have 100% ww flour, always call for some white flour.   Can 100% ww bread  be made without adding wheat gluten and/or dough enhancer?

Any suggestions from anyone?