Hi Barb, yes, you can substitute regular whole wheat flour for the white whole wheat flour called for in this recipe. These two types of flour are interchangeable, although the regular whole wheat has a slightly thicker bran layer and may soak up just a bit more liquid. If the dough seems at all stiff, don't hesitate to drizzle in a bit more liquid to achieve a soft, supple dough. 

Vital wheat gluten could contribute to a stronger rise, but it won't add to the softness and will also soak up more liquid. If you add a tablespoon of VWG, the dough will probably also require an additional tablespoon of water. 

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