from The American Heritage® Dictionary of the English Language, 4th Edition
- n. The mixture of proteins, including gliadins, found in wheat grains, that are not soluble in water and that give wheat dough its elastic texture.
- n. 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.
from the GNU version of the Collaborative International Dictionary of English
- n. The viscid, tenacious substance which gives adhesiveness to dough.
from The Century Dictionary and Cyclopedia
- n. The nitrogenous part of the flour of wheat and other grains, which is insoluble in water.
- n. A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
French, from Latin glūten, glue.(American Heritage® Dictionary of the English Language, Fourth Edition)
From French gluten, from Latin glūten ("glue"). (Wiktionary)