gluten
/ˈɡluːtən/ noun B2- The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.
- A gluey, sticky mass of clay, bitumen etc.
Plural glutens
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There are organic steel-cut oats, artisanal honey granolas, gluten-free flakes, and nutritionally fortified rings, each promising unparalleled health benefits.
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