The present invention is directed toward a process for making solid biodegradable articles from wheat gluten. Hydrated wheat gluten is provided in the form of a cohesive, elastic dough. The cohesive,elastic dough comprises at least 8% by weight wheat gluten and wherein the wheat gluten comprises a protein having a primary structure. The cohesive, elastic dough is formed into a shaped article andplaced in an environment sufficient to remove excess water from the shaped article without modifying the primary structure of the wheat gluten protein, such that a solid biodegradable article results.The solid biodegradable articles of the present invention comprise at least 8% by weight wheat gluten.