Gluten vs. Glucose — What's the Difference?

Gluten is a group of seed storage proteins found in certain cereal grains. Although, strictly speaking, "gluten" pertains only to wheat proteins, in the medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been demonstrated capable of triggering celiac disease.

Glucose is a simple sugar with the molecular formula C6H12O6. Glucose is the most abundant monosaccharide, a subcategory of carbohydrates.

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

A simple sugar which is an important energy source in living organisms and is a component of many carbohydrates.

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.

A monosaccharide sugar, C6H12O6, that is used by living things to obtain energy through the process of aerobic respiration within cells. It is the principal circulating sugar in the blood of humans and other mammals.

(obsolete) Fibrin (formerly considered as one of the "animal humours").

A colorless to yellowish syrupy mixture of dextrose, maltose, and dextrins containing about 20 percent water, used in confectionery, alcoholic fermentation, tanning, and treating tobacco. Also called starch syrup.

(rare) Any gluey, sticky substance.

(carbohydrate) A simple monosaccharide (sugar) with a molecular formula of C₆H₁₂O₆; it is a principle source of energy for cellular metabolism.

The major protein in cereal grains, especially wheat; responsible for the elasticity in dough and the structure in baked bread.

A variety of sugar occurring in nature very abundantly, as in ripe grapes, and in honey, and produced in great quantities from starch, etc., by the action of heat and acids. It is only about half as sweet as cane sugar. Called also dextrose, grape sugar, diabetic sugar, and starch sugar. See Dextrose.

(geology) A gluey, sticky mass of clay, bitumen etc.

Any one of a large class of sugars, isometric with glucose proper, and including levulose, galactose, etc.

The viscid, tenacious substance which gives adhesiveness to dough.

The trade name of a sirup, obtained as an uncrystallizable reside in the manufacture of glucose proper, and containing, in addition to some dextrose or glucose, also maltose, dextrin, etc. It is used as a cheap adulterant of sirups, beers, etc.

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

A monosaccharide sugar that has several forms; an important source of physiological energy