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The unique rheological properties of gluten proteins confer desirable viscoelasticity to food products in varying degrees depending on product formulation and processing. Successful replacement of gluten requires an intimate understanding of gluten functionality in different systems and does not lend itself to a one-size-fits-all approach. In products where gluten does not confer substantial functionality replacement can sometimes be as simple as substituting another non-gluten flour. However, this is not always the case, especially in products where gluten confers significant functionality, and significant loss of product quality can result without careful attention to all the functional properties that gluten imparts. Rheological characterization of gluten replacers such as gums, fibers, and hydrocolloids can aid in identifying suitable biopolymer systems that mimic gluten in different product applications. This presentation will walk through the various considerations to take into account for rheological characterization of biopolymers followed by examples using Brabender instruments.