• WordNet 3.6
    • n gluten a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
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Webster's Revised Unabridged Dictionary
    • n Gluten (Chem) The viscid, tenacious substance which gives adhesiveness to dough.Gluten is a complex and variable mixture of glutin or gliadin, vegetable fibrin, vegetable casein, oily material, etc., and is a very nutritious element of food. It may be separated from the flour of grain by subjecting this to a current of water, the starch and other soluble matters being thus washed out.
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Century Dictionary and Cyclopedia
    • n gluten The nitrogenous part of the flour of wheat and other grains, which is insoluble in water. On kneading wheat flour in a stream of water to remove the starch, the gluten remains as a tough elastic substance, sometimes called wheat gum. On the physical and chemical character of the gluten the baking quality of flour largely depends. Gluten is a mixture of at least four different albuminoids: gluten-casein (which is similar to the casein of milk), gluten-fibrin (which has some resemblance to animal fibrin), mucedin, and gliadin.
    • n gluten A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.
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Chambers's Twentieth Century Dictionary
    • n Gluten glōō′ten the nitrogenous part of the flour of wheat and other grains, insoluble in water
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Webster's Revised Unabridged Dictionary
L., glue: cf. F. gluten,. See Glue
Chambers's Twentieth Century Dictionary
L. gluten, the same as glus. See Glue.


In literature:

After all the starch is washed away, the gluten will remain.
"Ontario Teachers' Manuals: Household Management" by Ministry of Education
Macaroni wheat has a very hard kernel and is rich in gluten.
"Commercial Geography" by Jacques W. Redway
It is notorious that the proportion of gluten differs much under different climates.
"The Variation of Animals and Plants Under Domestication, Vol. I." by Charles Darwin
It is to the gluten of flour that its property of panification, or bread-making, is due.
"The Stock-Feeder's Manual" by Charles Alexander Cameron
In drying, the entire plant as well as the gluten becomes black, on the pileus a shining black.
"Studies of American Fungi. Mushrooms, Edible, Poisonous, etc." by George Francis Atkinson
Should the patient become tired of the milk, gluten gruel may be substituted for the milk.
"Alcohol: A Dangerous and Unnecessary Medicine, How and Why" by Martha M. Allen
Gluten, by your description, must be very like gum?
"Conversations on Chemistry, V. 1-2" by Jane Marcet
Gluten bread is good when toasted.
"The Art of Stage Dancing" by Ned Wayburn
The office of the acid is to dissolve the gluten and phosphate of lime, and thus to separate them from the starch.
"The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches," by Mary Eaton
In wet weather the gluten is abundant.
"The Mushroom, Edible and Otherwise" by M. E. Hard
As it lay so glutenous, the Earth Mother was also quickened to show sympathy.
"The Land of Look Behind" by Paul Cameron Brown
Why is flour containing much gluten preferred by bakers?
"The Elements of Agriculture" by George E. Waring
The meal contains no gluten, and therefore would be useless as cement.
"With the World's Great Travellers, Volume 2" by Various
Flour that is very rich in gluten will thicken more than that which has most starch in it.
"A Course of Lectures on the Principles of Domestic Economy and Cookery" by Juliet Corson
A substitute for bread is one of the greatest difficulties, as many gluten foods are very unpalatable.
"The New Gresham Encyclopedia" by Various
It consists of gluten, starch, and mucilage.
"The New Gresham Encyclopedia" by Various
It was jet black, coarse, abundant, and besmeared with a stiffening paste or gluten, which mightily resembled grease.
"Dealings With The Dead" by A Sexton of the Old School
This, being prevented from escaping by the gluten of the dough, causes the mass to become light and spongy.
"Popular Technology, Vol. I (of 2)" by Edward Hazen
The true gluten is too brittle.
"A Report on Washington Territory" by William Henry Ruffner
Rye flour contains gluten, and the rye loaf therefore resembles the wheat loaf.
"Foods and Household Management" by Helen Kinne

In news:

Last week's episode of Top Chef Masters saw the remaining superchefs cooking a vegan and gluten-free meal for Zooey Deschanel.
Vegan, gluten-free, and Kosher are familiar dietary terms.
Why can't the FDA define "gluten-free".
Over the holidays I was experimenting with gluten-free dessert recipes because I recently found out that I have a mild intolerance to wheat.
Serving gluten-free menu items just got easier.
Kikkoman Gluten-Free Soy Sauce is naturally brewed from four all-natural ingredients, much like legendary Kikkoman Soy Sauce .
Recipe courtesy of Jeanne Sauvage, 'Gluten-Free Baking for the Holidays'.
These gluten-free spritz cookies from Jeanne Sauvage's cookbook, "Gluten-Free Baking for the Holidays," make elegant little sandwiches with a filling of melted chocolate.
Penford also develops formulations for coatings, gluten-free products, and marinades, batters for protein substrates and starch -based pet treats and toys.
Tucked inside the back of Bay View's eco-friendly Future Green, the new Café Tarragon specializes in organic, vegan, raw and gluten-free foods.
The Cake Diva's Linzer Torte and gluten-free Linzer Tort Cookies.
Gluten-free foods are all the rage these days, but the disease that spawned America's latest dietary trend goes largely undiagnosed , according to a new study.
Recipe By Roben Ryberg from the book Gluten-Free in Five Minutes.
PLANO, Texas — PepsiCo's Frito-Lay North America division is developing a gluten-free validation process for its products as part of a multiyear initiative to assure consumers that many of the company's products are gluten free.
The Veranda 's Gluten-Free Snapper.

In science:

For example, bread dough made from wheat is viscoelastic because of the gluten polymer; likewise, the ovalbumin protein (a polymer) makes egg whites viscoelastic.
Turbulent Elasticity of the Solar Convective Zone and the Taylor Number Puzzle