I haven't tried it with wheat gluten, but it should be fine. I'm almost out of WPI so my next attempt I might be trying with it!

BTW: Be sure to cook these on parchment paper or a silipat or exopat thing because man... they stick like crazy! I've tried to do them on a oil sprayed cookie sheet and they still stuck!

That reminds me, I gotta go buy more of those Silipat cooking sheets! They're amazing.

Oh yes, my technique is evolving when I make these. Since I make a fresh back each weekend. I use a pizza wheel to cut them before I back them. I don't separate them at all. They break up easily after baking. Then be sure to sprinkle the salt on top before baking. It makes a huge difference.

If anyone finds any other spices, cheese that are good, let me know. I'm sort of in a rut always using parmesean cheese and garlic. Still... its a tasty rut!

One of my favorite breakfasts is to grab a handful of these and slice up some canadian cheddar and take it to work to munch on all morning. Yum!