Definition: Proteins found in all grains. The type of gluten that's associated with celiac disease is found in wheat, rye, spelt and barley; so when you see the word 'gluten,' it's usually referring only to those grains.
Gluten is important for cooking and baking because it helps give bread it's doughy, chewy texture. It's also used to make seitan, often used as a protein source, or meat substitute, in vegetarian cooking.
