gluten /glo̅o̅″tən/ [L, glue] , the insoluble protein constituent of wheat and other grains (rye, oats, and barley). It is obtained from flour by washing out the starch and is used as an adhesive agent, giving to dough its tough, elastic character. For some people, ingestion of gluten results in potentially life-threatening malabsorption. See also gliadin, food sensitivity/hypersensitivity reaction, celiac disease.
