The source provided by another user gives a definitive counter argument.
From the article: “ The wheat kernel contains 8%–15% of protein, from which 10%–15% is albumin/globulin and 85%–90% is gluten (Fig. 1).1 Gluten is a complex mixture of hundreds of related but distinct proteins, mainly gliadin and glutenin. Different wheat varieties vary in protein content and in the composition and distribution of gluten proteins.”