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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.
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Gluten-free Foods
Find Gluten Free Snacks and Meals. Visit Chex.com for More Information
www.Chex.com/GlutenFree
Gluten Free Foods
Start Baking Gluten Free w/ Healthy Recipes & Tips From Betty Crocker®
www.BettyCrocker.com/GlutenFree
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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Science Dictionary
gluten   (glt'n)  Pronunciation Key 
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).
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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