The constituent of wheat-ﬂour which forms an adhesive substance on addition of water, and allows the ‘raising’ of bread. It can be separated from the starch of ﬂour, and being of a protein nature is used to make bread for those diabetics who are debarred from starchy and sugary foods.
It is also responsible for certain forms of what is now known as the MALABSORPTION SYNDROME. In patients with this condition, an essential part of treatment is a gluten-free diet. (See also COELIAC DISEASE.)