Gluten

n.

1.

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

Noun

1.

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

Pronunciation: (GLOO-ten)

A protein found in wheat, rye, barley, and oats. In people who can't digest it, gluten damages the lining of the small intestine or causes sores on the skin.

albumen, batter, bonnyclabber, butter, clabber, cornstarch, cream, curd, dough, egg white, gaum, gel, gelatin, glair, glop, glue, goo, gook, goop, gruel, gumbo, gunk, jam, jell, jelly, loblolly, molasses, mucilage, mucus, pap, paste, porridge, pudding, pulp, puree, putty, rob, semifluid, semiliquid, size, soup, starch, sticky mess, syrup, treacle