Three experiments were conducted to determine the nutritional value of wheat gluten (WG) for weanling pigs. In Exp. 1, 72 pigs (4.2 kg average BW) were used in a N metabolism experiment. Treatments were 1) casein-corn-based control; 2, 3, 4, 5, and 6) Diet 1 with flash-dried WG, spray-dried WG, two enzyme-modified (to increase solubility) WG, and soybean meal (SBM) used to replace casein, respectively. The diet with casein had the greatest apparent N digestibility and apparent biological value (P < .002), and diets with WG had greater apparent N digestibility than the diet with SBM (P < .01). In Exp. 2, 180 pigs (5.6 kg average BW) were used. Treatments for d 0 to 14 were 1) dried skim milk (DSM)-dried whey-SBM-based control; 2, 3, 4 and 5) Diet 1 with the DSM replaced by lactose and flash-dried, spray-dried, and enzyme-modified WG (ModWG), and soybean protein isolate (SPI), respectively. All pigs were fed a common diet from d 14 to 35. For d 0 to 14, pigs fed diets with WG had greater gain/feed than those fed SPI (P < .01), and for d 14 to 35, pigs fed spray-dried WG and ModWG had greater ADG (P < .04) than pigs fed flash-dried WG. In Exp. 3, 180 pigs (5.7 kg average BW) were used. Treatments for d 0 to 14 were 1) DSM-dried whey-SBM-based control; 2) spray-dried WG and lactose replacing DSM; and 3) spray-dried WG replacing SBM.(ABSTRACT TRUNCATED AT 250 WORDS)