ETYM Latin, glue: cf. French gluten. Related to Glue.
A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough.
Protein found in cereal grains, especially wheat and rye. Gluten enables dough to expand during rising. Sensitivity to gluten gives rise to celiac disease.
Sticky protein in flour.

Containing little starch and much gluten.