This word is acceptable for play in the US & UK dictionaries that are being used in the following games:

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n. The mixture of proteins, including gliadins, found in wheat grains, that are not soluble in water and that give wheat dough its elastic texture.

n. 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.

n. The viscid, tenacious substance which gives adhesiveness to dough.

n. The nitrogenous part of the flour of wheat and other grains, which is insoluble in water.

n. A glue-like animal secretion: for example, the sticky material secreted by swallows in nest-building.

n. a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough

"FALCPA also requires the US Food and Drug Administration to develop and finalize rules for the use of the term gluten free on product labels."

protein   

gluten feed    gluten meal    gluten flour   

corn gluten    wheat gluten   

gluten-free    glutinous   

Luton    Newton    luten    newton   

Graham    starch    tapioca    bran    carbohydrate    cornmeal    isinglass    whey    caseine    gelatin