Gluten, which means “glue” in Latin, is a protein that’s mainly found in wheat, rye, and barley.

Glutinous sticky rice has no gluten. Starch in rice has two components: amylose and amylopectin. Medium and long-grain rices have a higher proportion of amylose, whereas the starch in the short-grain glutinous rice is almost all amylopectin, contributing to its sticky texture.

Mock meat seitan is a meat replacement made entirely out of gluten. Not gluten-free.