gluten
n. uncountablen. a type of protein found in grains like wheat, barley, and rye. It helps dough stay together and gives bread its chewy texture.
n. a mixture of two proteins, gliadin and glutenin, found in cereal grains that gives dough its elastic texture.
Many bakeries now offer bread that does not contain gluten.
Because she has a digestive sensitivity, she always checks food labels to ensure they are free of gluten.
The structural integrity of traditional sourdough relies on the development of a strong gluten network, which traps carbon dioxide bubbles during the fermentation process.
From Middle French gluten, borrowed from Latin glūten (“glue”).
Uncountable when referring to the substance; occasionally used as a countable noun when referring to specific types of gluten proteins in a scientific context.