Various wheat cultivars were analyzed, identified, and compared using capillary electrophoresis. Gluten proteins, specifically gliadins and glutenins, are responsible for the unique cohesive, viscoelastic properties of dough. Ratios of these proteins determine the cohesiveness, or mixing strength, of the dough and serve as an indicator of the bread-making quality for a particular type of wheat. These protein ratios are determined by growing environments and genetics. Identification of the genetic aspect allows for control of about 50% of the quality. Thus, it is important to identify ‘high quality’ wheat via rapid, inexpensive means. Currently, a complete analysis of one wheat sample uses multiple lab processes such as HPLC, CE, and IR spectroscopy, requiring multiple days and human manipulation, making them fairly expensive. We are developing lab-on-a-chip technology to chemically analyze wheat gluten proteins in under 90 seconds, minimizing sample handling and analysis time. Gliadin proteins were extracted from multiple Kansas wheat varieties. Electrophoretic separations of the top ten varieties in Kansas, in addition to other samples, were then performed in 25 micron i.d. fused silica capillary with UV detection. These separations were completed in under 250 seconds and provide enough information for positive varietal identification in less than 90 seconds. We are currently exploring the use of conductivity detection on microchip devices to further decrease the cost and analysis time for farmers, millers, and importers to determine the quality of their wheat.