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Gluten Free Dining In Southern Ct

NewGFMom

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NewGFMom Contributor
NewGFMom
Posted

Anybody know any good places to eat in Southern CT/Fairfield County area?

It would be really nice to find someplace that serves gluten-free pasta....

thanks!

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CCM Rookie
CCM
Posted

Wish I had some names of places for you, I am coming home to the New Haven/Danbury area in June and need to find some places as well. I have seen a few names in threads here, just search under Connecticut. I believe the local support group out of New Haven (or Yale Univerity) has a restaurant guide on its website. CT is so small I am sure it must cover other counties outside of New Haven. Good luck

babysteps Contributor
babysteps
Posted

Hi I live in Fairfield, can't say I know of a restaurant w/ gluten-free pasta -- although plenty of stores carry it here - Trader Joe's, Mrs. Green's (local health food store on Post Road), even Stop & Shop (one at each end of town on Post Road). I am still relatively new to this, someone else may know of a place.

I don't know if any local restaurants have a gluten-free menu (I haven't seen any), but most non-chain places have been very accommodating (we call ahead and mention gluten-free, then I give a speech before looking at the menu, etc.) If you are cooking for yourself there is also a great winter farmer's market at Fairfield Theater (their warehouse section) by the main train station Saturdays 10-1.

my personal restaurant experiences nearby -

Hunan Pavilion, Chinese restaurant at corner of Grasmere & Fairfield Ave - we got take-out there successfully, may depend on who's at the counter (my husband went in person & explained, we got 2 fresh-made no-soy-sauce stir fries and I was not glutened)

V wine bar - Post Road, about 1/2 mile into Westport from Fairfield, (and not so focused on wine, more a soup-salad-omelet type place) - I have ordered omelets with 'safe' ingredients (veggies, avocado, bacon - didn't bother cross-examining whether sausage and grated cheeses were really gluten-free) without being glutened. Omelets come with mixed greens dressed with a vinaigrette unless you say otherwise.

Wilson's BBQ on Post Road, all the ribs, brisket and pulled pork is gluten-free, the sausage is not, sides are as you would think (collards are gluten-free, mac & cheese is not); the vinegar (I think they call it Carolina) sauce is gluten-free, not sure about the others. They have tables but this is mostly take-out, open Thurs-Sun only

Yes, do check the New Haven list - that city has lots of wonderful restaurants, is 20 min's away on I-95 from Fairfield when it's not rush hour. I have had recent positive experiences at Ibiza and Foster's.

Hope this helps!

HAK1031 Enthusiast
HAK1031
Posted

I am in Northern CT, but there is a specialty restaurant called Aleia's in Old Saybrook (not really near farifield but not SO far) that's entirely gluten-free! they have a bakery too. aleias.com is the website.

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    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
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    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
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      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
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      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
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