I love this recipe, and wonder about making it with wheat bread? without scrolling up all the way, do I use the same recipe only wheat flour? If so, do I need to add wheat gluten and how much? I have been making this since fall, and gets rave reviews every time I serve it. also makes good French toast, and croutons. And noone believes how easy it is to make! Our advice when starting to convert a recipe to WW is to start with about 2/3 white and 1/3 wheat, then go to 50/50. If you keep liking the results, keep increasing the WW until you have a ratio you are happy with. Keep in mind you'll need to adjust the liquid as well as WW tends to absorb more water. You may eventually need to add some gluten, just follow the package recommendations for how much. Good luck! ~ MaryJane

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