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gluten::noun | Spocien Dictionary
| Type | Words |
|---|---|
| Type of | protein |
| Has types | corn gluten, wheat gluten |
| Derivation | glutinous |
Examples of gluten
gluten
The book also has recipes for those who must limit sugar intake or avoid gluten.
From the kentucky.com
Gluten is not among its nutrients, making rice a good starch source for celiacs.
From the heraldtribune.com
Stonefire Grill offers gluten-free options and also accommodates food allergies.
From the ocregister.com
Local and national restaurants are also adding gluten-free items to their menus.
From the chron.com
There is even a new fad stating how gluten-free diets can help with weight loss.
From the ocregister.com
Actually, Mark had to abstain from poffertjes because of his gluten intolerance.
From the desmoinesregister.com
Some gluten-free pastas are actually higher in carbohydrates than regular pasta.
From the post-gazette.com
One of the major problems associated with gluten free products is their texture.
From the sciencedaily.com
After a relaxation of the gluten-free diet, his intermittent headaches returned.
From the sciencedaily.com
- A protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
- Fibrin (formerly considered as one of the "animal humours"). [16th-19th c.]; The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread. [from 19th c.]; A gluey, sticky mass of clay, bitumen etc. [from 19th c.]
- A protein found in wheat, rye, barley, and oats.
- Wheat gum; the protein part of wheat and some other grains.
- A protein formed when hard wheat flour is moistened and agitated. Gluten is what gives yeast dough its characteristic elasticity.
- Gluten is part of the elastic, rubbery protein found in wheat, rye, barley and oats. It binds the dough in baking and prevents crumbling. Gluten can be found in breads, cakes, pastries, cookies, biscuits, crackers, battered foods, cereals, snack foods, pastas and pizza. ...
- Compound that makes dough sticky. Found in wheat, oats, rye and barley.
- An elastic, rubbery substance that results when certain proteins in flour, namely glutenin and gliadin, are combined with a liquid (usually water) and mixed together. Prior to this combination the gluten does not exist. ...
- Is a protein found in wheat. It helps provide structure to yeast raised and baked food products. It contains the allergen which causes gluten enteropathy.
