Abstract: A process for separating gluten with a protein content of at least 80% on a dry base and in a vital and non-denatured condition from wheat flour which comprises:1. Mixing wheat flour with water in a weight ratio of 1.2-2.0 parts water per part wheat at a temperature of 30.degree.-50.degree.C to form a suspension of flour in water;2. Homogenizing said suspension to achieve a free-flowing dispersion of wheat flour in water by passing said suspension through a mill of the pin-mill type;3. Separating from said dispersion a main heavy portion (A) comprising a starch and a light portion (B) comprising a protein concentrate;4. Allowing said light portion (B) to stand, free of agitation without dilution, at 30.degree.-50.degree.C for 10-90 minutes to form gluten thread-like formations without separation;5.