Gluten

Chamber's Twientieth Century Dictionary · 1908 · p. 44

glōō′ten, n. the nitrogenous part of the flour of wheat and other grains, insoluble in water.— ns. Glu′tin , Glī′adin , the separable viscid constituent of wheat-gluten, soluble in alcohol. [L. gluten , the same as glus . See Glue .]