Is there any way to tell these apart?? I thought maybe vital wheat gluten would be more... sticky or have that weird texture if I moistened a bit of it, but when I did that it didn't seem all that different than when I added a bit of water to some (clearly labeled) regular white flour. Maybe that means it's just plain old bread flour and not vital wheat gluten?
I hate to make a recipe of sausages or something assuming this is vital wheat gluten and then have it all not turn out... and if I try to make pizza crust with it and it turns out to be vital wheat gluten...gah. I just don't want to waste it. And they are rather large bags.
Ideas? How can I tell flours apart?