gluten

American  

[gloot-n] / ˈglut n /

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.

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gluten British  

/ ˈɡluːtən /

noun

1. a protein consisting of a mixture of glutelin and gliadin, present in cereal grains, esp wheat. A gluten-free diet is necessary in cases of coeliac disease

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gluten Scientific  

/ glo̅o̅t′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.

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Other Word Forms

• glutenous adjective

Etymology

Origin of gluten

First recorded in 1590–1600, gluten is from the Latin word glūten glue

Explanation

Gluten is a protein that's found in some grains, such as wheat. It's the gluten in wheat that makes bread dough strong and stretchy. If you've ever kneaded dough for cinnamon rolls, or stretched pizza dough into a large circle, you know how elastic the combination of yeast, sugar, flour, and water comes to feel. People who are allergic or sensitive to gluten avoid eating grains that contain it, but those who aren't bothered by gluten enjoy the chewy texture of homemade wheat bread. In Latin, gluten means "glue."

Example Sentences

"Wheat gluten and casein are recognized as safe in a way a microbe is not, in a regulatory sense, so this is an easier way to protect public health," Hsiao said.

From Science Daily • Apr. 7, 2026

It actually worked—fasting allowed him to gradually introduce foods back into his diet, revealing a straightforward gluten intolerance, a condition that, indeed, can be linked to nasal issues.

From Slate • Mar. 30, 2026

Guernsey based nutritional therapist Carol Champion advised people with coeliac disease to eat more foods that were "naturally gluten free" such as potatoes, rice, oats and sweet potatoes, rather than buying too many ultra-processed foods.

From BBC • Feb. 23, 2026

I went on a wellness kick: I stopped eating gluten and dairy and forced down celery juice every morning.

From The Wall Street Journal • Feb. 13, 2026

Mom sent Dad the doctor’s report, and I’ve told him a bazillion times that when I eat gluten, I feel sick.

From "Red Flags and Butterflies" by Sheryl Azzam

Related Words

• cereal
• grass