| 释义 |
gluten-free, a.
Brit. |ˌgluːt(ɪ)nˈfriː|, U.S. |ˈˌglutnˈfri|
[‹ gluten n. + -free comb. form.]
1. Of a foodstuff: not containing gluten (see gluten n. 3).
1927H. 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. 1967Times 16 Oct. 11/6 He used to buy gluten-free bread for 1s. 8d. per loaf. 1996Sainsbury'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).
1952Lancet 8 Nov. 902/2 Several weeks of careful..nursing may be required before the child can accept a full gluten-free diet. 1976R. Mackarness Not all in Mind vii. 125 The gluten-free diet which today is followed by all diagnosed coeliacs. 1998Zest July 153/2 Allergic people, especially those following gluten-free, wheat-free, milk and egg-free diets. |