Gluten

/ˈɡluː.tən/

Meaning & Definition

noun

A substance present in wheat and some other grains that is responsible for the elasticity of dough, giving it the ability to rise and maintain shape.

Many baked goods depend on gluten for their structure and texture.

A mixture of proteins found in wheat and related grains, such as barley and rye.

People with celiac disease must avoid foods containing gluten.

A protein composite that contributes to the chewy texture of certain foods, particularly bread.

The gluten in the dough allowed the bread to rise and obtain a perfect crust.

Refers to the proteins that are responsible for the elasticity of dough and the chewy texture of baked goods.

The presence of gluten in the flour is crucial for making pizza crust.

Used in dietary contexts to refer to a substance to be avoided for health reasons.

Many restaurants now offer gluten-free options for those with dietary restrictions.

From Latin gluten, meaning 'glue'.

gluten-free

Referring to food that does not contain gluten.

gluten sensitivity

A condition in which gluten causes adverse symptoms.

gluten allergy

An immune response to gluten.

celiac disease

An autoimmune disorder triggered by gluten.

wheat

A cereal grain that contains gluten.

barley

A grain that contains gluten.

Gluten is a no-go.

At this cafe, if you're gluten, you're a no-go.

Gluten-free lifestyle.

She's living that gluten-free lifestyle to avoid any issues.