A substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease.
- Of all the gluten grains, wheat gluten has the highest gliadin content.
- In celiac disease, the immune system reacts to a protein called gluten found in wheat, barley or rye.
- Wheat, gluten, and other proteins in food may elicit allergic symptoms.
Late 16th century (originally denoting protein from animal tissue): via French from Latin, literally 'glue'.
Words that rhyme with glutenhighfalutin, Rasputin
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