Glutinous

Gluten (from Latin , "glue") is a composite of storage proteins termed prolamins and glutelins and stored together with starch in the endosperm (which nourishes the embryonic plant during germination) of various grass-related grains. It is found in wheat, barley, rye, oat, related species and hybrids (such as spelt, khorasan, emmer, einkorn, triticale, kamut, etc.) and products of these (such as malt). Gluten is appreciated for its viscoelastic properties. It gives elasticity to dough, helping it rise and keep its shape and often gives the final product a chewy texture.

Wheat prolamins are called gliadins, barley prolamins are hordeins, rye prolamins are secalins and oats prolamins are avenins, which are collectively named gluten. The occurrence of oat avenin toxicity in people with gluten-related disorders depends on the oat cultivar consumed, because the immunoreactivities of toxic prolamins are different among oat varieties. Also, many oat products are cross-contaminated with other gluten-containing cereals. True gluten is limited to the grains listed above. The stored proteins of maize and rice are sometimes called glutens, but their proteins differ from true gluten.

...
Wikipedia