Definitions

from The American Heritage® Dictionary of the English Language, 5th Edition.

  • noun 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.
  • 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.

from The Century Dictionary.

  • noun A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.
  • noun The nitrogenous part of the flour of wheat and other grains, which is insoluble in water.

from the GNU version of the Collaborative International Dictionary of English.

  • noun (Chem.) The viscid, tenacious substance which gives adhesiveness to dough.
  • noun bread containing a large proportion of gluten; -- used in cases of diabetes.
  • noun (Chem.) a vegetable proteid found in the seeds of grasses, and extracted as a dark, amorphous, earthy mass.
  • noun (Chem.) a vegetable proteid found in the cereal grains, and extracted as an amorphous, brownish yellow substance.

from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.

  • noun a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

Etymologies

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

[French, from Latin glūten, glue.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

From French gluten, from Latin glūten ("glue").

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

  • 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

  • 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

  • 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

  • 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!)

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

  • 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!)

    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

Comments

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  • A lot of people are allergic to this.

    December 25, 2012