Great question — answering as the UphillTech team:
Right, I'm not a hands-on baking expert, but some of the reasons your gluten may be having trouble are that the gluten-containing flour makes up a quite small proportion of the overall mixture, you have other ingredients (namely: the oil, the fat in the peanut butter, and the wheat bran) that act to minimise your gluten development and there's very little moisture in your mixture Not much flour This one's pretty straightforward; the less of your dry mass of ingredients is wheat flour, the less glutenin and gliadin (the precursors to gluten) you have in the mix, so the less gluten can be formed. It's possible that the amount of flour you have now is sufficient though, if its gluten...
Full answer by Blargant: https://cooking.stackexchange.com/a/109789 (CC BY-SA 4.0).
Need it done for your business? UphillTech.
