No, it is the protein part of the flour. The starchy part gets rinsed away. You "should" should try making it with your kids, some day PrincessPerky. It will help them to understand what is going in when you knead bread dough to "develop" the gluten in it. It is kind of amazing to see it happen right before your eyes. You can find directions on the internet, of course.
Oh and the leftover starch is so white, much whiter than the original flour. Well, that is using bleached white flour anyway. I guess the leftover starch could be used like cornstarch for gravies, puddings, and starching laundry (yeah, like I'm gonna do that!
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