Brian — sounds like you are doing what you can to maximize your no-sparge batches. One thing I didn’t see that you may already being doing is paying close attention to mash pH.
One of my Brew Year resolutions is to be very intentional in what I am doing and why. I’ve decided that focusing on mash pH is one way to place those words into action. I’ve realized a gravity point or three simply by hitting 5.2 mash pH.
Calcium in the mash is said to also be important. From what I understand it is beneficial to have at least 50 ppm of Calcium in the mash. Leaning towards CaCl for malty beers or gypsum for bitter beers is what the brewing literature tells us.
Cheers!