from The American Heritage® Dictionary of the English Language, 4th Edition

  • n. Any of several simple proteins derived from rye or wheat gluten. It is capable of inducing a toxic response among individuals who lack the enzyme necessary for its digestion.

from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A minor protein (along with gluten and glutelin) in wheat; it may cause a toxic reaction in some people.

from the GNU version of the Collaborative International Dictionary of English

  • n. Vegetable glue or gelatin; glutin. It is one of the constituents of wheat gluten, and is a tough, amorphous substance, which resembles animal glue or gelatin.

from The Century Dictionary and Cyclopedia

  • n. The separable viscid constituent of wheat-gluten, a slightly transparent brittle substance of a straw-yellow color, soluble in alcohol and acids. Also called glutin and vegetable gelatin.


Italian gliadina, from Medieval Greek glia, glue; see zooglea.
(American Heritage® Dictionary of the English Language, Fourth Edition)



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