Gluten—which is Latin for ‘glue’—is a protein composite that acts as an adhesive material, holding flour together to make bread products, including crackers, baked goods, and pizza dough.
The Author of this Quote
![David Perlmutter, MD](/_next/image?url=https%3A%2F%2Fassets.heroic.us%2Finterviews%2Finterviewee-headshots%2Fdavid-perlmutter-md.jpg&w=640&q=75)
Author
David Perlmutter, MD
Neurologist specializing in gluten issues and preventing degenerative disorders.