Gluten: use ½ T. - 1 T. per cup of flour (before you measure a cup of flour put ½ T.-1 T. gluten in the bottom of your cup then measure flour as usual)
WHITE Vinegar: use the same amount of vinegar that you are using for yeast (for example 1 t. yeast - 1 t. vinegar)
Potato Flakes: use 1/8 to ¼ c. per loaf of bread you are making, experiment to see what works best in your recipe. (Do not substitute potato pearls they won’t work!)
I noticed this ingredient on a few of the recipes I haven't tried yet. Apparently it helps the bread with whole wheat perk up and be less heavy when done. I'll try these with this enhancer recipe and let you know how it goes.