- the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
- Archaic. glue or a gluey substance.
Origin of gluten
Examples from the Web for gluten
She's happy to accommodate vegetarians, vegans, and those intolerant of gluten.The Ultimate Southern Cheeseburger Created in South Carolina
Jane & Michael Stern
August 10, 2014
“It is important to know that gluten is not absorbed through the skin,” she wrote in response to my questions.Celiac or Not, Gluten Free Dish Soap Is Ridiculous
July 16, 2014
That do not meet the dietary needs of those who are gluten intolerant.P.J. O'Rourke: 27 Sensitive, Caring, Green, and Politically Committed Reasons to Ban July 4th
P. J. O’Rourke
July 3, 2014
Anyone who suffers from gluten sensitivity, intolerance, or celiac disease knows how troublesome the problem is.
Gluten is a protein primarily found in wheat, barley, and rye.
The color of the gluten is also important; it should be white or creamy.
Squeeze the water from the gluten as thoroughly as possible.
After all the starch is washed away, the gluten will remain.
Use only pastry flour, which will have a small amount of gluten.
Macaroni wheat has a very hard kernel and is rich in gluten.Commercial Geography
Jacques W. Redway
- a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease
Word Origin and History for gluten
1630s, "any sticky substance," from Middle French gluten (16c.) or directly from Latin gluten "glue" (see glue (n.)). Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate.
- A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.
- The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
- Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease.