gluten

[gloot-n] /ˈglut n/

noun

the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.

Archaic. glue or a gluey substance.

Origin of gluten

1590-1600; < Latin glūten glue

Can be confused

gluten, glutton.

Examples from the web for gluten

The difference between gluten intolerance and celiac disease is basically one of degree.
The leaky gut may be caused by diet such as gluten and dairy.
Herbicidal soaps, corn gluten meal and biological controls are effective alternatives to chemical herbicides.
On gluten and casein: gluten and casein are only two potential toxins.
Our cookies varied from the recipe a little bit, as both of them are completely gluten free.
Corn gluten meal acts as a preemergence herbicide for lawns and agricultural crops, destroying weeds before they germinate.
My symptoms have greatly improved since eliminating gluten.
Celiac is triggered partly by the ingestion of gluten or protein common in wheat.
Tapioca starch flour is one of the main ingredients in countless gluten free products found in the developed world.
The undigested gluten leaks thru tiny pits in the abdomen, get into the bloodstream and apparently cross the blood-brain barrier.

British Dictionary definitions for gluten

gluten

/ˈɡluːtən/

noun

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

Derived Forms

glutenous, adjective

Word Origin

C16: from Latin: glue

Word Origin and History for gluten

1630s, "any sticky substance," from Middle French gluten (16c.) or directly from Latin gluten "glue" (see glue (n.)). Used 16c.-19c. for the part of animal tissue now called fibrin; used since 1803 of the nitrogenous part of the flour of wheat or other grain; hence glutamic acid (1871), a common amino acid, and its salt, glutamate.

gluten in Medicine

gluten glu·ten (glōōt'n)
n.
A mixture of insoluble plant proteins occurring in cereal grains, chiefly corn and wheat, used as an adhesive and as a flour substitute.

gluten in Science

gluten

(glt'n)
A yellowish-gray, powdery mixture of plant proteins occurring in cereal grains such as wheat, rye, barley, and corn. The gluten in flour makes it ideal for baking, because the chainlike protein molecules of the gluten trap carbon dioxide and expand with it as it is heated. Gluten is also used as an adhesive and in making seasonings, especially monosodium glutamate (MSG).