The object of conducted studies was to determine effects of the drying temperature and moisture content of wheat grain on some physical properties of wet gluten. Grain samples at initial moisture of 11.5% were moistened to 24.1, 29.2, 33.6 and 37.5%. During the grain drying, there were used air temperatures from 26 to 90°C. On the basis of obtained results, there were determined so called the allowed temperatures, at which the grain drying did not cause significant changes in the quantity and index of gluten. Significant decreases in the quantity of washed out gluten, with no relation to moisture content in grain, were noted when drying temperature exceeded 70°C, for cultivar Igna, and 75°C, for cultivar Roma. In the case of the gluten index, the increase in grain moisture influenced the decrease in a value of the allowed temperature. For cultivar Roma, this temperature ranged from 55 to 70°C, inversely proportional to the grain moisture. For cultivar Igna, the allowed temperature at drying the grain of the highest moisture (37.5%) was lower and amounted to 45°C. The value of this temperature increased, likely as for cultivar Roma, to 70°C at grain moisture of 24.1%.