Gluten Flour vs Vital Wheat Gluten
Well, here's my first post and I apologize if the question is too repetitive for all the more experienced. I've just got into baking breads using a bread machine so it's a whole new world of terms, products and ingredients. A low-carb buttermilk bread recipe calls for 1/2 cup, or 125ml of Vital Wheat Gluten (Gluten de Froment Elastique). Yesterday I found a specialty shop where I bought, among other ingredients, Gluten Flour, 80% (Farine de Gluten, 80%). I showed the salesperson what I needed and I was handed the Gluten Flour. After researching online, I don't think I got what I really needed. So, my question is: Will Gluten Flour do the trick, or should I get exactly what the recipe calls for?
Your help would be much appreciate.