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GLUTEN FREE MENU ITEMS
The Columbia Offers Gluten Free Menu Items, including:
1905 Salads
Almejas "Art Pepin"
Arroz con Pollo Valencia
Beefsteak Tomato Salad
Black Bean Soup
Champinones Ajillo
Chicken & Yellow Rice
Chorizo Espanola (NO CRACKERS)
Crema Catalana
Delmonico "Sarapico"
Filet Mignon
Filete Y Gambas
Flan
Gambas "Al a Ajillo"
Gambas Barbacoa
Grilled Grouper
Grouper Bilbao
Grouper El Greco
Lula Mae Salad
Mahi Mahi Cayo Hueso
Mahi Varadero
Mejillones y Chorizo
NY Strip Sirloin "The Bambino"
Paellas
Palomilla
Pincho Mixta
Queso Fundido (NO TOAST POINTS)
Roast Pork "A la Cubana"
Shrimp Criollo
Spanish Bean Soup
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.
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