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  1. gluten love

Definitions

American Heritage® Dictionary of the English Language, Fourth Edition

  1. n. The mixture of proteins, including gliadins, found in wheat grains, that are not soluble in water and that give wheat dough its elastic texture.
  2. n. 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.

Century Dictionary and Cyclopedia

  1. n. The nitrogenous part of the flour of wheat and other grains, which is insoluble in water. On kneading wheat flour in a stream of water to remove the starch, the gluten remains as a tough elastic substance, sometimes called wheat gum. On the physical and chemical character of the gluten the baking quality of flour largely depends. Gluten is a mixture of at least four different albuminoids: gluten-casein (which is similar to the casein of milk), gluten-fibrin (which has some resemblance to animal fibrin), mucedin, and gliadin.
  2. n. A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.

GNU Webster's 1913

  1. n. (Chem.) The viscid, tenacious substance which gives adhesiveness to dough.

WordNet 3.0

  1. n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

Etymologies

  1. From French gluten, from Latin glūten ("glue"). (Wiktionary)
  2. French, from Latin glūten, glue. (American Heritage® Dictionary of the English Language, Fourth Edition)

Examples

  • “My question to them would be why do they think forcing the word gluten into the product's nomenclature is a solid marketing strategy?”

    The Full Feed from HuffingtonPost.com

  • “FALCPA also requires the US Food and Drug Administration to develop and finalize rules for the use of the term gluten free on product labels.”

    WN.com - Business News

  • “For wheat, the term gluten includes the gliadin and glutenin protein families.”

    Food IngredientsFIrst News

  • “Yet despite the progress and the general feeling that most people are actually now at least familiar with the term gluten, most restaurants still do little to cater to diners with these specific needs.”

    blogTO

  • “Replace all sugary cereals, which lead to the famous 10: 00 a.m. fatigue, with toasted whole-grain gluten free-bread (kids love the corn-based version!)”

    The Huffington Post: Valerie Orsoni: Counter Your School's Lunch Counter With Healthy Options

  • “The lining of the small intestine heals after gluten is removed from the diet.”

    Frequently Asked Questions

  • “Elimination of gluten from the diet improves the symptoms.”

    Frequently Asked Questions

  • “Does not contain gluten and it is often mixed with other, gluten containing flours for baking and cooking.”

    Archive 2009-07-01

  • “In mixtures with other gluten free binders and grains it is also a mainstay in gluten free breads.”

    Archive 2009-07-01

  • “An extra half tablespoon of vital wheat gluten is all it took, but had I not caught it in time these would have been more like handcuffs shackling me to the kitchen instead of supple snakes of chewy bread that I could shape and boil!”

    Rings of Rye

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Lists

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Comments

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  • dailyword A lot of people are allergic to this. Dec 25, 2012

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‘gluten’ has been looked up 1578 times, loved by 1 person, added to 12 lists, commented on 1 time, and has a Scrabble score of 7.