Vital wheat gluten : an extraction of the protein in wheat flour with no starch. When mixed with water and spices, it makes seitan, a vegetarian "meat" that is rich in protein.
Vital wheat gluten can also be added to regular flours to increase the content, making high-gluten flour, which is ideal for baking chewier breads. It is like your normal wheat flour… on steroids. It is made by hydrating the wheat flour to activate the gluten (the main protein in wheat), and then processing it to remove everything but the gluten.
So while the plain flour you use to bake cakes and cookies contains both gluten and starch, the latter has been completely washed away in vital wheat gluten. After the processing, the gluten is dried and ground back into a powder.

Macros Per 100g
Calories 420
Protein 80g
Carbs 7.7g
Fat 8.5g
Dietary Fiber 1g

FDA Liscence Number: CFRR-NCR-FI/E/W-383187

Shelf life: up to 1 yr from purchase date