Is gluten flour not the same as gluten? I looked in the only store in my area I think might have gluten, and the closest I could find was "vital wheat gluten flour". I figure I'm going to need extra gluten from time to time if I'm grinding my own flour (especially since I LOVE rye bread with caraway seeds). But gluten is pretty much out of fashion these days.
And if it's not the same, how should I use the pound of gluten flour I bought?