Medley Hills FarmClear Jel - cook type - 1.75 lbs

I tried adding it to warm liquid and it clumped up right away. Should I use it in cold only, and what's the best way to integrate it without lumps?

does this work the same as pectin

Is this gluten free and processed in a gluten free facility?

when making mustard pickles that asked for flour as a thickener, should I use clear jel cook type instead?