Ok just making sure. I have only bought the vital wheat gluten in the small boxes that I am not sure even have 3 cups in them! I will definitely give this a try as it is a true bread. Thanks for posting!

Look in the organic section of the supermarket. Around here, they carry Hodgson Mill in the baking section, but only in a 6.5 oz size, but in the organic section they carry Bob's Red Mill brand, which comes in a 22 oz bag.

What about substituting other flours in place of the whole wheat? Something like buckwheat, or, to be adventurous, even a bean powder like garbanzo? Think it'd work?

It couldn't hurt to try. The eggs and vital wheat gluten provide a majority of the structure to the bread. The whole wheat flour does as well, but not nearly as much as the other ingredients. If the bread falls flat with the alternate flour, try replacing a portion of it with either the whole wheat flour or more vital wheat gluten.

Thanks for this great recipe I subsituted soy flour and 1 cup of wheat for 2 cups of quinoa flour. Gluten gives it a great texture. Does more gluten gets too chewy or did you only cut it down to cut on cost?