ENGLISH
REFERENCE

gluten

n.
US //ˈɡɫutən// UK //ɡlˈuːtən// gluten
  1. 1 grain protein (n.)
    B2 Upper Intermediate Cooking

    a protein found in wheat and other grains that makes bread dough stretchy.

    a mixture of proteins found in cereal grains, especially wheat, that gives dough its elastic texture.

    Example

    Some people avoid eating bread because they are sensitive to gluten.

    Example

    The baker kneaded the dough vigorously to develop the gluten, ensuring the loaf would have a chewy texture and a high rise.

    Usage

    Uncountable when referring to the substance in general; occasionally countable in technical food science contexts.

  2. 2 sticky substance (n.)
    C2 Proficiency Archaic Technical

    any sticky or glue-like material.

    a gluey or tenacious substance, such as a sticky mass of clay or bitumen.

    Example

    The ancient builder used a natural gluten of clay and straw to bind the bricks.

    Example

    The geologist noted a thick gluten of bitumen seeping through the rock layers, binding the loose gravel into a solid mass.

    Teacher's tip

    This general sense of 'sticky substance' is rare in modern English; almost all contemporary usage refers to the food protein.
Origin

From Middle French gluten, borrowed from Latin glūten (“glue”).

Etymology adapted from Wiktionary, available under CC BY-SA 4.0.

Related words

Last updated June 20, 2026