Pure gluten flour or vital wheat gluten is flour that is treated so that wheat bran and starch are removed. This means it's much lower in carbohydrates, and much higher in protein.
Gluten flour: Because whole-grain flours are low in gluten, some whole-grain bread recipes often call for a little gluten flour to help the finished loaf attain the proper texture.
gluten flour = instant gluten flour = pure gluten flour = vital wheat gluten Notes: This is flour with the starch and bran removed.
High-gluten flour is milled from hard wheat and has high protein content, making it high in gluten.
High-Gluten Flour
Much more wheat flour is produced than any other flour.
High-gluten flour tends to be quite a bit more expensive than bread flour, making the more readily available vital wheat gluten an attractive option. Vital wheat gluten, also know as gluten flour, is removed from flour using a washing process.
A low-gluten flour made from hulled barley. It imparts a sweet taste, moisture, and relative lightness to cakes, cookies, and quick breads.
Barley Flour: ...
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A high gluten flour made from hard wheat. Perfect for yeast breads. Breadfruit ...
Bread Flour: A high gluten flour made from hard wheat. Perfect for yeast breads.
Cake Flour: A high starch flour made from soft wheat. Ideal for baking.
Self-Rising: A mixture of all-purpose flour, baking powder and salt.
Difference: Bread Flour and Gluten Flour
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Gluten flour Gluten flour is white flour mixed with concentrated wheat protein. Add to bread dough to increase leavening (2 tablespoons per 1 cup flour in whole grain bread; 1 tablespoon plus 1 teaspoon per 1 cup flour in white breads).
A suitable mixture contains one part of amaranth flour to three or four parts of gluten flour (such as wheat flour). It does not have to be added to other flours when preparing pastas or flatbreads.
Barley flour:
A low-gluten flour made from hulled barley. It imparts a sweet taste, moisture, and relative lightness to cakes, cookies, and quick breads.
Plain flour is milled from the endosperm (nutritive tissue) of wheat kernels only and is graded according to its gluten content - low-gluten flour for cakes through to high-gluten flours (see 00 flour) for bread and pasta.
Ingredients: warm water, vital wheat gluten flour...
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The higher the protein content of the flour, the more gliadin and glutenin are in it, and the more gluten will form. The flours highest in protein are made with hard winter wheat. Look for them labeled as Bread Flour or even High Gluten flour.
 See also: Flour, Cooking, Grain, Wheat, Bread
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