Gluten-free (no wheat)

Pronunciation: [gloot-n]
Function:          noun
1:                      A tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.
2:                      The tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
3:                      Glue or a gluey substance.

We pride ourselves in offering a wide selection of gluten-free items from our menu. Always ask to speak to one of the owners or the chef, as we try to accommodate most dietary needs. We have added a separate fryolator to cook gluten-free items, including French fries, potato skins, nachos, and chicken wings. Chicken tenders can also be cooked with our gluten-free bread crumbs, with flavors including Cajun, Italian, and plain.

We also have gluten-free pasta, rolls, croutons and desserts to enjoy your meal from beginning to end. We offer gluten-free Woodchuck Beer, potato vodka, Margaritas, and our Van Gogh vodka line is all gluten-free. For our vegetarian customers, we offer a vegetable primavera, French bread vegetable pizza, and vegetable quesadilla roll-ups.

For further information on Celiac disease, including the latest gluten-free information, and gluten-free recipes you can try yourself, try these links.

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Pronunciation: [gloot-n] Function: noun 1: A tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough. 2: The tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch. 3: Glue or a gluey substance.

Pronunciation: [gloot-n]
Function: noun
1: A tenacious elastic protein substance especially of wheat flour that gives cohesiveness to dough.
2: The tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch.
3: Glue or a gluey substance.