I have used vital wheat gluten in the past when making commercial yeast whole wheat (as in 100% or nearly 100% whole wheat) recipes to improve the texture and crumb. I don’t use it now and find that with the longer processing of sourdough/natural leaven bread making, I don’t need or want it.
I use a hard red wheat from Montana for “White” flour (WheatMontana brand … probably similar to your Canadian flour) and bolted (see the store for bolted explanation) heirloom flours from Breadtopia store for whole grain: Kamut Khorasan, Spelt, Einkorn, Rye and I want to try Red Fife. I also used bolted White Sonora which is a soft white.
You are absolutely on the right track, in my opinion, with “keep experimenting” And if you get bread that you and others enjoy, without the vital wheat gluten, leave it out