A protein found in wheat and other grains that is a component of gluten; it can trigger celiac disease in susceptible people.
From 'gliadine' (French), itself from Latin 'gluten' (glue). The term was coined by food scientists to name this specific glue-like protein within grains.
Gliadin is why gluten is so sticky and elastic—it's the protein that makes dough stretchy and bread fluffy, but for people with celiac disease, it's actually a toxic allergen!
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