This paper presents a new method for testing rheological properties of wet gluten by the proposed creep and recovery test of a gluten cylinder. For shaping the gluten cylinder, a gluten ball of the constant weight is forced through the outlet hole of syringe. During the creep test the shaped cylinder hanging freely down starts to extend under its weight and simultaneously increases in length of the gluten cylinder arc measured. After the test is finished, the gluten cylinder is cut off and put into NaCl solution. After a period of recovery, the length of the gluten cylinder is again measured. For interpretation of experimental data, the 4-clement Burgers model was used. On the basis of the creep curve and the cylinder length after its recovery, there were determined a number of indexes characterising rheological properties of wet gluten.