I want to make some gluten ribs for the first time and I am confused by
the variety of flours out there. My recipe calls for vital wheat
gluten. (to make the gluten the 'quick' way). So my question is, if I
see "gluten flour" in the bulk bins at the store, is this what I want or
is it something different...? BTW, is there any one brand that is
better than another?