On Thu, 29 Nov 2018 17:44:32 -0700, U.S. Janet B. >
wrote:

>
>
>people made rye bread for centuries without needing vital wheat
>gluten. You have to know how to handle rye dough.

I never add VWG to mixed flour breads, such as a Jewish style rye,
but if I am making a 100%, Finnish type, I have been known to dig the
VWG out of the freezer and add a bit.