Eddie Debuts Gluten-Free Menu On Sunday Nights To Rave Reviews In Addition To Regular Menu. Enjoy Your Choice Of Either Menu!
Eddie has introduced a gluten-free menu on Sunday night to rave reviews. Chef Jason has turned up the firepower in creating this special menu. Plans call for the initial few Sunday night entrees to feature everything from Alaskan Halibut to Australian Grass-Fed Tenderloin. The menu will change every Sunday but one constant will be the use of locally grown seasonal ingredients. Eddie plans to price the special menu featuring three courses in the $29 to $39 range depending on the entrees. Several grains and starch sources are considered acceptable for a gluten-free diet. The most frequently used are maize, potatoes, rice, and tapioca (derived from cassava). Other grains and starch sources generally considered suitable for gluten-free diets include amaranth, arrowroot, millet, montina, lupine, quinoa, sorghum (jowar), sweet potato, taro, teff, chia seed, and yam. Various types of bean, soybean, and nut flours are sometimes used in gluten-free products to add protein and dietary fiber. In spite of its name, buckwheat is not related to wheat; pure buckwheat is considered acceptable for a gluten-free diet, although many commercial buckwheat products are actually mixtures of wheat and buckwheat flours, and thus not acceptable. Gram flour, derived from chickpeas, is also gluten-free. Most specialists now consider all distilled forms of alcohol safe to drink, provided no colourings or other additives have been added as these ingredients may contain gluten. Although most forms of whiskey are distilled from a mash that includes grains that contain gluten, distillation removes any proteins present in the mash, including gluten. Although up to 49% of the mash for Bourbon and up to 20% of the mash for corn whiskey may be made up of barley, wheat, or rye, all-corn Bourbons and corn whiskeys do exist, and are generally labeled as such. Spirits made without any grain such as brandy, wine, mead, cider, sherry, port, rum, tequila and vermouth do not contain gluten, although some vineyards use a flour paste to caulk the oak barrels in which wine is aged, so some celiacs may wish to exercise caution. Liqueurs and pre-mixed drinks should be examined carefully for gluten-derived ingredients. Almost all beers are brewed with malted barley or wheat and will contain gluten. Sorghum and buckwheat-based gluten-free beers are available, but remain very much a specialty product. Some low-gluten beers are also available, however there is disagreement over the use of gluten products in brewed beverages: Some brewers argue that the proteins from such grains as barley or wheat are converted into amino acids during the brewing process and are therefore gluten-free, however there is evidence that this claim is false.
