I’m struggling with understanding the actual amount of gluten in ‘vital gluten protein’ powder. The packaging says “70-to-80% protein”, but does that mean 70-to-80% gluten or does that mean that 70-to-80% of the powder is total protein, with gluten being some portion of that? After all, there are other proteins in flour (although gluten is by far the most prominent portion).

I’m assuming that the protein extraction is not perfect and there is some retained carbohydrate and fat in the powder sold as vital gluten protein.

This sounds straightforward but I’ve yet to find someone who can address this question precisely.

Will be forever grateful to anyone who can shine some laser light on this question.

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