gluten-free

the term is a modern english compound adjective, formed in the mid-20th century to describe food products. the first element, 'gluten', originates from latin 'gluten', meaning 'glue', which aptly describes the sticky, cohesive protein composite found in wheat and related grains. the second element, 'free', derives from old english 'frēo', carrying the sense of being exempt or devoid of something. when combined, the compound literally means 'exempt from gluten', directly and logically conveying its modern dietary designation for products that do not contain this specific protein.

Structure: gluten (a protein) + free (without) gluten (from latin gluten, meaning 'glue'), free (from old english frēo, meaning 'not in bondage, exempt from')