Hi Ann! Typically in a yeasted recipe with more than 50% whole grains in is when you'd want to add some additional gluten in the form of Vital Wheat Gluten or Whole Grain Bread Improver. The purpose of adding gluten is to bolster the gluten that will already be created by mixing the flour in the recipe with liquid. Because the whole grain flour will contain the whole kernel of the grain which can cut through the gluten strands as they're being formed which in turn will affect the rise of the bread dough. It isn't really necessary for things like cookies though, as the rise of those comes mostly from the leavening agents. We hope this helps! 

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