gluten

American  

[gloot-n] / ˈglut 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.

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gluten British  

/ 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

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gluten Scientific  

/ 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.

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Other Word Forms

• glutenous adjective

Etymology

Origin of gluten

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

Example Sentences

But that all changed in 2024 when she received a "game-changing diagnosis" of coeliac disease, an autoimmune condition whereby consuming gluten causes the body's immune system to attack internal organs, including the small intestine.

From BBC

A major scientific review has found that what many people call "gluten sensitivity" may actually be linked to the way the gut and brain communicate, not to gluten itself.

From Science Daily

Their observations revealed that gluten provides vital structural support during cooking, helping pasta maintain its texture and shape.

From Science Daily

They were making it out of cassava flour, which is delicious, not heavy, and no gluten and all of that, and with cheese.

From Los Angeles Times

She suffers from gluten intolerance and said she could no longer find food she could eat.

From BBC

Related Words

• cereal
• grass