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GLUTEN

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glu⋅ten

  [gloot-n]
Use GLUTEN in a Sentence
–noun
1. the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
2. Archaic. glue or a gluey substance.
Origin:
1590–1600; < L glūten glue
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2009.
Cite This Source Link To GLUTEN
Gluten Free Foods
Make Gluten-Free Snacks and Meals. With a Recipe From Betty Crocker®.
www.BettyCrocker.com/GlutenFree
Gluten Free Potato Chips
All natural, gluten free chips Unsurpassed quality & taste!
www.bouldercanyonfoods.com
glu·ten   (glōōt'n)   
n.  

  1. 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.

  2. 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.


[French, from Latin glūten, glue.]
glu'ten·ous adj.
The American Heritage® Dictionary of the English Language, Fourth Edition
Copyright © 2009 by Houghton Mifflin Company.
Published by Houghton Mifflin Company. All rights reserved.
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Word Origin & History

gluten 
1639, "any sticky substance," from L. gluten (gen. glutinis) "glue." 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 (1876). Glutinous "of the nature of glue" is c.1400 (implied in glutinosity), from L. glutinosus, from gluten.
Online Etymology Dictionary, © 2001 Douglas Harper
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Medical Dictionary

Main Entry: glu·ten
Pronunciation: 'glüt-&n
Function: noun
: a gluey protein substance especially of wheat flour that causes doughto be sticky —glu·ten·ous /'glüt-n&s, -&n-&s/ adjective
Merriam-Webster's Medical Dictionary, © 2002 Merriam-Webster, Inc.
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Medical Dictionary

gluten glu·ten (gl&oomacr;t'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.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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Gluten Free Food
The Magazine For People Who Are Living Gluten Free.
www.LivingWithout.com
Gluten Free Grocery Guide
30,000 GF Foods Found in Any Store. 240 Pages, $20. Shop Stress-Free.
www.TriumphDining.com
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