GLUTEN DEFINED

GLUTEN literally is Latin for “glue.”

 glu·ten (noun):
1. a substance present in cereal grains, especially wheat, that is responsible for the elastic texture of dough. A mixture of two proteins, it causes illness in people with celiac disease (from Oxford Dictionaries web result).

From WikiPedia (https://en.wikipedia.org/wiki/Gluten):
Gluten is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various grass-related grains. It is found in wheat, barley, rye, oat, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, Kamut, etc.).

glu·ten (glo͞ot′n) n.
1. The mixture of proteins, including gliadins and glutelins, found in wheat grains, which are not soluble in water and which give wheat dough its elastic texture.
2. Any of the prolamins found in cereal grains, especially the prolamins in wheat, rye, barley, and possibly oats, that cause digestive disorders such as celiac disease (from American Heritage Dictionary.)

References:
gluten. (n.d.) American Heritage® Dictionary of the English Language, Fifth Edition. (2011). Retrieved November 11 2017 from https://www.thefreedictionary.com/gluten