Definitions

1. noun

A protein found in wheat, barley, and rye, responsible for elasticity in dough.

“The baker warned her customers about the presence of gluten in her bread.”

2. noun

A mixture of starch and protein found in wheat, used as an adhesive or binder in various products.

“The company developed a new use for gluten in their paint production.”

3. noun

A person who has a gluten intolerance or sensitivity.

“The gluten-free dietitian helped her clients manage their gluten intolerance.”

4. verb

To add gluten to (starch or food) to make it more adhesive or cohesive.

“The chef glutened the breadcrumbs to create a crunchy texture.”