"Mr. ROBERTSON: Bdellium, it's a - it's a gum-like tree resin."
"If the problem was that they ended up being too gumy, my Italian grandma makes the best potato gnocci ever and she always says you should add as little flour as possible, otherwise you´ll end up with gum-like gnocci."
"Chew on a small piece of dough, and it becomes more compact but persists as a gum-like, elastic mass, the residue that the Chinese named “the muscle of flour” and that we call gluten."