How to say "gluten" in Japanese

• グルテン
  nounThe katakana loanword for the protein in wheat flour that gives dough its elasticity; this is the form used in general discussion of bread, baking, and gluten-free diets.
• 麩質ふしつ
  nounThe kanji-written equivalent of グルテン, denoting the same wheat protein; found mainly in scientific and technical writing on food, it is seldom the word you want in conversation.

Both words are relatively uncommon and denote the same single substance — the wheat protein that makes dough elastic — so choose by form and setting: katakana 「グルテン」 in general discussion, kanji 麩質 in technical writing.

Usage comparisons are AI-assisted and cross-checked by multiple models; for study reference only

• グルテンgluten
• 麩質ふしつgluten