gluten

The word “gluten” means a protein found in wheat and other cereal grains, responsible for the stretchy texture of dough. In plain terms, the protein in wheat that makes bread dough stretchy and chewy.

“Gluten” is pronounced GLOO-tuhn (/ˈɡluːtən/ in IPA).

Here is “gluten” used in a sentence: “People with celiac disease must avoid foods containing gluten.”

“Gluten” is a noun.

The word “gluten” comes from Latin. From Latin gluten, meaning "glue" — the same root that gives us the word "glue" itself.

“Gluten” is an uncommon word in modern English.

Wheat is a cereal grain, while gluten is specifically the protein found within wheat and certain other grains that gives dough its stretchy, elastic texture. Not everything in wheat is gluten, but gluten is one of its key components.

Gluten intolerance generally refers to digestive discomfort after eating gluten, while celiac disease is a more serious autoimmune condition in which gluten triggers damage to the small intestine. Both conditions lead people to avoid gluten, but celiac disease involves a specific immune response rather than simple sensitivity.

Gluten is found in wheat and other cereal grains, meaning it commonly appears in bread, pasta, and baked goods made from those grains. Products labeled "gluten-free" are made without wheat or other gluten-containing grains for people who need to avoid it.