The effect of secondary bonding on the tensile behavior of gluten at constant strain rate was studied. Freeze‐dried gluten was reconstituted with water, deuterium oxide, and 1M, 3M, and 5M aqueous solutions of urea. The tensile properties were measured at 23±1°C at strain rates from 4.77×10−4 to 4.77×10−1 s−1. Separation of time and strain effects was achieved up to Cauchy strains ranging from 0.43 to 2.86, depending on the medium used to reconstitute gluten. Both the stress relaxation modulus, calculated from the constant strain rate modulus, and the rate of stress relaxation were higher for gluten reconstituted with deuterium oxide than for gluten reconstituted with water. The stress relaxation modulus of gluten reconstituted with 1M urea was 30% lower than that of gluten reconstituted with water but the rate of stress relaxation was the same in both materials. As the concentration of urea increased, the stress relaxation rate decreased progressively while the stress relaxation modulus increased. These results are discussed in terms of changes in conformation and interactions resulting from the partial disruption or strengthening of secondary bonds caused by urea or deuterium oxide, respectively.