Also called "gluten flour", "instant gluten flour", "pure gluten flour", and "vital wheat gluten" depending on vendor and manufacturer. This is flour with the starch and bran removed. Gluten is the natural protein in the wheat endosperm which, when combined with water, forms a taffy-like dough. This retains the gas and steam from baking. Bob's Red Mill vital wheat gluten flour — and any other brand of vital wheat gluten flour (such as Hodgson Mill) that carries the same Nutrition Facts as those at right — is 75 to 80% protein. Nutrition Facts This yields approximately 24 grams of carbohydrate per cup. The process of keeping mostly the protein constituents of the wheat and very little of the starch makes this product a useful aid in low-carbohydrate baking. The protein binds moisture meaning your bread and baked goods will usually be more moist and "fresh" than traditional baking yields as well. This should never be confused with other gluten flours as mentioned below which can have significantly more carbohydrate.
OK??.....it ain't just pet food and many preprocessed foods are being imported from overseas.
Like I said, when profits and kickbacks are at stake, the government is silent.
see my post #26