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From The Collaborative International Dictionary of English v.0.44 [gcide]:
Gluten \Glu"ten\, noun [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 is 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.
From WordNet (r) 2.0 [wn]:
gluten
noun: a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
From Moby Thesaurus II by Grady Ward, 1.0 [moby-thes]:
45 Moby Thesaurus words for "gluten": albumen, batter, bonnyclabber, butter, clabber, cornstarch, cream, curd, dough, egg white, gaum, gel, gelatin, glair, glop, glue, goo, gook, goop, gruel, gumbo, gunk, jam, jell, jelly, loblolly, molasses, mucilage, mucus, pap, paste, porridge, pudding, pulp, puree, putty, rob, semifluid, semiliquid, size, soup, starch, sticky mess, syrup, treacle
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