The Columbia Offers Gluten-Free Menu Items, including

Soups
 
Spanish Bean Soup
Black Bean Soup

Salads
 
Columbia’s Original “1905” Salad®
Chopped Tomato Salad
Hearts of Palm Salad “Casimiro”
White Asparagus Salad
 
Tapas
 
Costillitas de Cerdo Habana 
Chorizo Espanola (NO CRACKERS) 
Mussels y Chorizo 
Pincho Mixta 
Queso Fundido (NO TOAST POINTS) 
Gambas “Al Ajillo”
Calamares A la Parilla “Santa Ana”
Pulpo “La Trainera”
 
Entrees

All Paellas 
Arroz Caldoso con Mariscos
Black Beans “1905” 
Chicken & Yellow Rice
Filet Y Gambas 
Filet Mignon 
Grilled Grouper 
Grilled Salmon 
Grilled Snapper 
Grouper “Jimmy” 
Grouper Bilbao 
Mahi Mahi Cayo Hueso 
Mahi Varadero 
NY Strip Bambino (No CHAMPINONES RELLENOS) 
Palomilla 
Pollo Asado 
Pompano "Lido Key" 
Roast Pork 
Shrimp Criollo 
Tortilla Gallega 

Desserts
 
Crema Catalana 
Flan 

Snapper Adelita can be made if not dusted with flour, just seasoned and grilled. Topping is okay. 

These Sauces Are Not Gluten Free 

Boliche Sauce 
Columbia Sauce 
Barcelona Sauce 
Alicante Sauce 
Chacho Sauce 

What Is Gluten? 

Gluten is a mixture of proteins present in the cereal grains. The long molecules of gluten, insoluble in water, are strong and flexible and form many cross linkages. This gives flour its characteristic chewiness and permits breads and cakes to rise during baking as the gases within expand and are trapped in the gluten superstructure. Various flours have different ratios of gluten to starch (called hardness) and are appropriate for different types of foodstuffs. Thus soft flour is used for cakes, harder flour for pastry, hard flour for bread, and the hardest, or durum, for pasta. The hereditary disease called nontropical sprue is characterized by an inability to digest gluten. In this disease the gluten acts as an antigen (see immunity) and forms immune complexes that cause damage to the mucus lining of the intestine.