gluten-freeadj.
/ˌɡluːt(ɪ)nˈfriː/, U.S. /ˈˌɡlutnˈfri/ 1. Of a foodstuff: not containing gluten (see gluten n. 3).
ΚΠ
1927 H. A. Schuette in E. Sutermeister Casein & its Industr. Applic. ix. 239 Its base is skim-milk casein to which are added prepared carbohydrates, such as gluten-free oatmeal, and a small quantity of aromatic substances.
1967 Times 16 Oct. 11/6 He used to buy gluten-free bread for 1s. 8d. per loaf.
1996 Sainsbury's Mag. Jan. 87/1 It now mills a number of gluten-free grains, such as maize, buckwheat, brown rice, millet and gram.
2. Designating a diet in which gluten is avoided for health reasons (esp. by sufferers from coeliac disease).
ΚΠ
1952 Lancet 8 Nov. 902/2 Several weeks of careful..nursing may be required before the child can accept a full gluten-free diet.
1976 R. Mackarness Not all in Mind vii. 125 The gluten-free diet which today is followed by all diagnosed coeliacs.
1998 Zest July 153/2 Allergic people, especially those following gluten-free, wheat-free, milk and egg-free diets.
This is a new entry (OED Third Edition, December 2003; most recently modified version published online March 2022).
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adj.1927- platelaying
- platelead
- plateleather
- plateless
- platelet
- platelet count
- platelet-activating factor
- platelet-aggregating factor
- platelet-derived growth factor
- plateletactivating factor
- plateletaggregating factor
- plateletderived growth factor
- platelets
- platelike
- platelock
- platemaker
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- platen cylinder