Gluten definitions

glo͝ot'n
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
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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.
noun
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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
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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.
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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.
noun
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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.
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A gray, sticky, nutritious mixture of proteins, including gliadin, found in wheat and other grain: it gives dough its tough, elastic quality.
noun
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The definition of gluten is a sticky mixture of proteins found in corn and wheat as well as other cereal grains.

An example of gluten is a substance that gives bread dough its elastic quality.

noun
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The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]
noun
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(rare, geology) A gluey, sticky mass of clay, bitumen etc. [from 19th c.]
noun
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Origin of gluten

From French gluten, borrowed from Latin glūten (“glue”).