gluten

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“
Continue kneading until the gluten is almost fully developed.

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Definitions (9)

Toggle American Heritage definitions American Heritage Dictionary (2)

  1. noun 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. noun 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.

Toggle Century definitions Century Dictionary (5)

Toggle GNU Webster definitions GNU Webster's 1913 (1)

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Examples (50)

  • The attack is caused by the body's reaction to gluten, which is a protein found in wheat, rye, barley and oats. —  Health News from Medical News Today
  • Continue kneading until the gluten is almost fully developed. —  WordPress.com News
  • It is caused by an intolerance to the protein gluten, which is found in foods that contain wheat, rye, and barley. —  About.com Pediatrics
  • The problem is when melamine is combined with cyanuric acid forming melamine cyanurate, the salt which has been found in Chinese gluten in the past. —  Chinalyst - China blogs in English
  • 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
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This word has been looked up 79 times.

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Etymologies (2)

Toggle American Heritage etymologies American Heritage Dictionary (1)

  1. French, from Latin glūten, glue.

Toggle Century etymologies Century Dictionary (1)

  1. = Spanish glúten = Portuguese gluten = Italian glutine, from Latin gluten (glutin-), also glutinum, glue: see glue.
 

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/ˈglutɛn/
by American Heritage

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