noun
gluten
GLOO-tun/ˈɡluːtn/
Proteins in wheat and related grains that give dough elasticity.
Gluten gives wheat dough the stretch it needs to rise.
Etymology
Latin gluten meant “glue,” and English gluten initially meant a sticky substance. That broad label later narrowed to the protein mixture in grain, preserving the original connection with stickiness.
In context
gluten of course is uh one of the proteins that's attached to uh many of the grains particularly wheat
More examples
- Kneading helps develop the gluten in bread dough.
- Rye contains gluten, so this bread is not gluten-free.
- She avoids gluten because she has celiac disease.