Should I switch stores?...The one I usually go to doesn't have any gluten-free whole wheat bread.

If you require it for your health, I'd say yes. 

I have a fear of becoming gluten-intolerant; it seriously limits vegetarian protein options. 

If you want that product yes you will have to go to another store. 

I'm sure you already know the joke in your question.

No need to switch stores; it's easy to make bread following recipes - and once you've done it often enough to can get creative and make up your own variations.

This is what I'm pretty sure you know, either as general knowledge or kitchen science. It's the gluten in wheat that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture.

Flours made from rice, buckwheat, sorghum, amaranth, tapioca, teff, arrowroot, potato and almonds are gluten free.

Sourdough can be made by using the natural yeasts in the air to ferment the flour; it takes at least 24 -- 48 hours in the fridge but can be even tastier and more effective with up to 72 hours.

The alternative leven to sourdough or yeast is baking powder, but non-gluten flours need a binder or else the dough won't rise. Such binders include guar gum, locust bean gum, xanthan gum or arrowroot starch.

But Ele, I doubt that you have a gluten related health issues (coz I think you would have mentioned it by now.) This post was edited by inky at April 22, 2020 9:38 PM MDT

Gluten free wheat is my favourite. 

Maybe if  you  ask them they will order it for you. Cheers!

I do not think there is such thing as "gluten free whole wheat"

I bake bread and add extra gluten.  Would you like a loaf?

I don't eat bread at all. You might try that for the duration.