I made some vegan "high protein scones" subbing 1/2 gluten flour, my goodness were they gooey and doughy! Took forever to bake. BUT. I happen to love that gooey, underbaked texture, so I thought they were really tasty. Seemed to be filling, don't know if the protein profile is ideal, but most of it is probably usable by the body. I don't think there's anything wrong with eating gluten, IF you aren't sensitive/allergic. There's a lot of gluten flour in a typical serving of seitan.