n. [ L., glue: cf. F. gluten. See Glue. ] (Chem.) The viscid, tenacious substance which gives adhesiveness to dough. [ 1913 Webster ]

☞ 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. [ 1913 Webster ]

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. [ 1913 Webster ]

adj. not sticky or viscous. [ Narrower terms: nonadhesive (vs. adhesive) ]
Syn. -- nonviscid. [ WordNet 1.5 ]