I'm trying to remember my high school physics here

If I gather rightly, one adds extra flour to distribute the rising (usually gas bubbles of one sort or another) action of the rising agent (yeast, baking soda/acid, baking powder)... so you don't really need extra wheat flour, you just need less rising agent... methinks.

Of course, with low carb baking, the problem is usually getting ENOUGH rising action, so maybe you just need to leave the recipes alone? Have you actually experienced too much rising?