To provide a digestible and decomposable gluten basic composition preservable for a long period of time without deterioration, useful as a gum base for a chewing gum, etc. and usable for a processed food and a feed by extending wheat gluten in a nonaqueous medium.

This method for extending active wheat gluten in a nonaqueous medium comprises formulating 20-60 wt.% (on the basis of dry weight) of a gluten such as active gluten with a nonaqueous medium (preferably <0.8 water activity) such as a condensed hydrocarbon syrup, etc., selected from glycerol, glucose, fructose, sucrose, invert sugar, sorbitol and lactose, kneading the mixture at 50-90°C, continuing the kneading operation until a torque reaches at least 75% the maximum torque and forming the obtained gluten into a fixed shape to extend the wheat gluten. A food or a feed containing the obtained wheat gluten is preferably prepared.