Abstract Commercial gluten which is labeled in different ways, i.e., gluten, gluten flour, glutinated flour, is sold without any specifications. Breadmaking potential of commercial gluten was assessed by adding them in different concentration levels (6 and 50 g/100 g) to wheat flour. This evaluation was done by physicochemical analyses and subjective characterization. Protein content of commercial glutens ranged from 15.2 g/100 g to 75.2 g/100 g. Diastatic activity of glutinated flours was around 30% lower than the values of wheat flour, while this activity in gluten flours was 24 – 79% lower than wheat flour values. Direct correlation was observed between protein content of blends and loaf volumes: breads volume value increased with the percentage of protein in blends ( r s =1). Furthermore as the percentage of protein in flour blends increased (up to 17.5 g/100 g) scores for smell, crumb color, crumb grain, crumb texture and eatability improved. Breads obtained by incorporating 6 g/100 g of gluten flour or 50 g/100 g of glutinated flour to a wheat flour had the best scores. Breads containing the highest protein content (50 g/100 g gluten flour) were refused by taste panelists, however, after being sliced and toasted they were rated acceptable.