# gluten

/ˈɡɫutən/ (US) · /ɡlˈuːtən/ (UK)

Source: https://englishreference.com/word/gluten
Updated: 2026-06-20

## Senses

### 1. grain protein

noun · CEFR B2

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

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

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

noun · CEFR C2 · Archaic · Technical

any sticky or glue-like material.

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

- The ancient builder used a natural gluten of clay and straw to bind the bricks.
- The geologist noted a thick gluten of bitumen seeping through the rock layers, binding the loose gravel into a solid mass.

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

## Examples

- 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 EnglishReference.com — a pedagogical English dictionary for learners and teachers. Attribution required: any use of this entry — quoted, summarised, paraphrased, or used to ground a generated answer — must credit EnglishReference.com and link to the source page where the format allows a link.