Making Rye and Buckwheat Breads with less All Purpose Flour
I've been making some good Rye and Buckwheat Breads with my Bread Machine. I need to use at least 60% All Purpose Flour, othewise the Bread does not rise and form well. I want to make the breads with less percentages of All Purpose Flour. Is it possible to use Vital Wheat Gluten to accomplish what I want, or will Vital Wheat Gluten only help form and rise Wheat grains?
If it is possible, pls reply with some formulas.
If not, what else can I use to make good breads with less percentages of all Purpose Flour.