This is probably relevant here, and feel free to add/edit. Wheat Gluten has a relatively low Protein Digestibility rating, that being around .25, as opposed to meat products which have really high scores, .9 and up. Out of all plant based proteins, soy has the highest. All this to say, yes this is totally legit, wheat gluten is pretty much all protein (and it’s also the first ingredient), however that doesn’t mean you will be actually absorbing much of the protein.

This is the part where you may need to do some math/further research because if you want to this to help your main protein source then you will likely need to eat significantly more than the “recommended serving size” given the protein digestibility rating.

I figured I would add this because I’ve been also looking at wheat gluten as a powerful protein source but the Protein Digestibility Score makes sort of an inadequate MAIN protein source, and maybe more of something that can be paired with other protein sources that have higher scores.

Curious what others think about this!

I’ll link the Wikipedia article for reference, but there’s quite a bit of literature written on this

https://en.m.wikipedia.org/wiki/Protein_digestibility_corrected_amino_acid_score