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[quote=Anonymous][quote=Anonymous][quote=Anonymous]
The gluten flour was labeled that when I bought it (at a natural foods store, my grocery store carried gluten years ago but no longer). I just looked it up quick and hits (didn't go to the pages) were saying they're the same.[/quote]
Do you mean it was labeled gluten flour on a bulk bin?

I have a Bob's Red Mill bag that looks like this (except mine is English only):

[url]https://www.bobsredmill.com/product/vital-wheat-gluten[/url]

So it's "gluten flour", in big letters, modified by "vital wheat" in small letters that don't look important. Protein percentage is an indicator of gluten content. This is a whopping 70-80%. For comparison, King Arthur bread all-purpose flour is 11.7%, their bread flour is 12.7%, their whole wheat flour is 13.2%.

[/quote]

They don't have bins, they have bags. A lot of stuff they bag themselves. I don't remember if this was one bagged by them (I put it in a restaurant food container in the fridge where I keep the whole wheat flour). I asked if this was the same as buying gluten and the guy at the store (started by his dad 50 years ago, one son took over when dad died about 15 years ago) and he says that's what people buy when they are buying gluten.

I asked Claude why it is called vital. Learned that when used for non-food purposes (some adhesives, paper), animal feed, protein powder it is heated or treated in other ways to break down the structure of the proteins. Also that it looks and feels different than high gluten flour. So I suspect what I have is probably the latter. [/quote]

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