a protein substance that remains when starch is removed from cereal grains; gives cohesiveness to dough
"The baker added extra vital wheat gluten to the bread recipe because he wanted the loaves to have a stronger, chewier texture."
Fibrin (formerly considered as one of the "animal humours").
"There is no gluten in fibrin, since gluten refers to proteins found in grains and not to any historical theory about animal humors."