What is the difference between Gluten and Gliadin?

When I looked this up, this is the information that is first presented to me-

Gliadin is a class of proteins present in wheat and several other cereals within the grass genus Triticum. Gliadins, which are a component of gluten, are essential for giving bread the ability to rise properly during baking.

Is there away to separate the two, so I can utilize the properties of gliadin without succumbing to the other components of gluten?