\Glu"ten\, n. [L., glue: cf. F. gluten. See {Glue}.]
(Chem.)
The viscid, tenacious substance which gives adhesiveness to
dough.
Note: Gluten is a complex and variable mixture of glutin or
      gliadin, vegetable fibrin, vegetable casein, oily
      material, etc., and ia a very nutritious element of
      food. It may be separated from the flour of grain by
      subjecting this to a current of water, the starch and
      other soluble matters being thus washed out.
{Gluten bread}, bread containing a large proportion of
   gluten; -- used in cases of diabetes.
{Gluten casein} (Chem.), a vegetable proteid found in the
   seeds of grasses, and extracted as a dark, amorphous,
   earthy mass.
{Gluten fibrin} (Chem.), a vegetable proteid found in the
   cereal grains, and extracted as an amorphous, brownish
   yellow substance.