The laboratory test for sprouting of wheat grain (cv. Igna and Roma) was used to evaluate the influence of the degree of sprouting on changes in sorption and rheological properties of gluten freshly washed out by means of the Glutomatic device. Lower water additions used for sprouting did not change the water absorption of gluten and the gluten index. A further increase in the water addition caused significant changes in the gluten properties in relation to the untreated grain (control). Gluten index values decreased from about 57 to 35% for cv. Roma and from 94 to 38% for cv. Igna, and contents of the non-absorbed water contents in gluten freshly washed out increased from 4.1 to 13.9% and from 1.2 to 9.6%, respectively. Simultaneously there took place decreases in the absorbed water contents in the gluten from 63.3 to 55.1% for cv. Roma and from 65.8 to 59.0% for cv. Igna.