gluten

[ gloot-n ]

noun

1. the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
2. Archaic. glue or a gluey substance.

gluten

/ ˈɡluːtən /

noun

1. 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

gluten

/ glo̅o̅t′n /

1. 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.
2. 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.

Derived Forms

• ˈglutenous, adjective

Word History and Origins

Origin of gluten¹

First recorded in 1590–1600, gluten is from the Latin word glūten glue

Word History and Origins

Origin of gluten¹

C16: from Latin: glue

Example Sentences

While this may be a concern when using all-purpose flour, cake batter is less prone to gluten production.

From Popular-Science

Already, scientists have used it to increase omega-3 levels in plants and reduce gluten levels in wheat.

From MIT Technology Review

It’s especially fun with these delicious treats from our archives that will be appreciated by people who do and don’t avoid gluten.

From Washington Post

Whether you’re looking to experiment because of scarcity, a gluten intolerance, or culinary curiosity, here’s a helpful guide to the alternative flour landscape.

From Outside Online

Non-wheat options have different nutritional profiles than wheat flour, and most don’t contain gluten.

From Outside Online

Against the Grain By Michael Specter, The New Yorker Should you go gluten-free?

From The Daily Beast

By K. Aleisha Fetters for Life by DailyBurn “Is that really gluten-free?”

From The Daily Beast

The co-founder and CEO of 6SensorLabs, Shireen Taleghani Yates, learned about the importance of avoiding gluten the hard way.

From The Daily Beast

By combining user results, the app will create a useful (and much-needed) map of gluten-free foods and restaurants worldwide.

From The Daily Beast

Beyond that, as many as 18 million more people are estimated to have non-celiac gluten sensitivity.

From The Daily Beast

Its chemical composition is unknown, but it is nitrogenous, and is believed to be produced by the decomposition of gluten.

From Project Gutenberg

Three samples of American soft gluten breads contained from 35 to 37 per cent.

From Project Gutenberg

Other diabetic flours, not specifically sold as gluten flours, contained from 67 to 80 per cent.

From Project Gutenberg

Sixty-seven of these were sold as gluten flours, twenty of which did not even satisfy the low government standard of 35 per cent.

From Project Gutenberg

The purchaser of gluten flours at the present time may obtain preparations containing from 87 to 11 per cent.

From Project Gutenberg

Related Words

• cereal
• grass