The aim of the study was to impart fire retardancy in wheat gluten polymer through naturally-occurring additives such as lanosol. The fire properties of lanosol were compared with two other conventional brominated fire retardants (Tetrabromobisphenol A and Hexabromocyclododecane). Samples containing fire retardants and gluten were prepared through compression moulding process and then characterised for their fire and mechanical properties. All fire retardants enhanced the reaction-to-fire and thermal properties of gluten while generating V-0 (i.e. vertical position and self-extinguished) ratings in the UL-94 test. The presence of all the fire retardants increased the modulus of the gluten polymer but the fire retardant particles were detrimental for the tensile strength. Nevertheless, lanosol addition delayed ignition and lowered peak heat release rate of gluten by the maximum amount, thereby leading to relatively higher fire performance index (compared to the other fire retardants). Lanosol also allowed the gluten to create a dense char barrier layer during burning that impeded the transfer of heat and flammable volatiles. The fact that only 4 wt% lanosol was able to cause self-extinguishment under direct flame and reduce peak heat release rate by a significant 50% coupled with its inherent occurrence in nature, raises the question if lanosol can be a potential fire retardant in polymeric systems, although it is a bromophenol.