Due to a MTHFR gene mutation I am having to switch from white flour to whole wheat flour, since the whole wheat is not enriched. I really appreciated this article and the helpful advice you gave! I do have a couple of questions, which I hope you can help me with.

1) When making yeast bread, how much gluten would you recommend I add to a recipe when using the whole wheat. Maybe for every cup of flour I would add xx amount of gluten.

2) I have an old refrigerated potato bread dough recipe that I have used for years, but it uses white flour. Since this dough is not baked when first made, but rather kept in the fridge and used over time, would I still be able to substitute whole wheat flour in this type of recipe too? Are there any other modifications I would need to make, such as adding extra water?

3) Can I use whole wheat flour the same as white flour when making gravy?

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