Hi. Can anyone tell me if vital wheat gluten, and gluten flour are the same, or completely different ingredients?  I have recipes that call for anywhere from 2 Tbs. to 2 cups.  Hope someone can clear this up for me.  Thank you

I have a package of "Vital Wheat Gluten" right here in front of me.
The box states it is   " ...the natural protein derived from wheat.  It is basically wheat flour with the starch removed."
"This product added to flours will produce higher, lovelier shaped loaves, softer texture crumb and will extend the shelf life of your home baked breads."
That is the information from the side of the box.
All flour has gluten in it.  Adding this product adds more. 
Bread flour  is higher in gluten than all purpose flour.  Pastry flour or cake flour would have a lower gluten content.  It is what gives the dough that elastisity that you want for bread but not for cake or pastry.