Gluten-Free Connecticut, LLC announces the launch of www.glutenfreeconnecticut.com, the state’s most comprehensive and up-to-date gluten-free resource. Abby Helman Kelly, a Simsbury mom of four who has been gluten free for many years, created the site after noting the lack of a comprehensive and up-to-date resource for gluten-free living in Connecticut.
A third of the American population is currently trying to avoid gluten at some level. As a result, demand for gluten-free products has grown, and the food industry has responded. In Connecticut, restaurants, bakeries, markets and even food trucks now offer gluten-free options. However, sifting through this growing number of dining choices can be daunting. Kelly has created a directory of over 700 gluten-friendly eateries and businesses in the state, with new listings added weekly. Users can easily browse through restaurants, filtering results by location, cuisine, or food item. Business owners and users are encouraged to submit listings for inclusion in the directory, at no cost. The site also offers informative articles on healthy eating and wellness, written by Connecticut-based health and wellness experts, as well as gluten-free news, restaurant visits, recipes, and dining hints from around the state.
Editor's Note: When you plug in Madison to the Gluten Free Connecticut database, Scranton Seahorse Inn (on Boston Post Road) is a highlighted business. Upon contacting the Scranton Seahorse, Chef Michael offered the following recipe as an example of the high quality gluten-free options available at their inn.
Michael says, "When I have guests check in and ask for a gluten-free breakfast this is one that always satisfies. This has become my standard pancake recipe. I don’t even tell my gluten-eating guests they are gluten-free anymore (they are that good).
Makes 12 pancakes
Banana Buckwheat Pancakes
1 1⁄2 cups buckwheat flour
1⁄4 cup flaxseed meal
2 tablespoons sugar (preferably turbinado but granulated works too) 2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon kosher salt
3 very ripe bananas (about 1 1⁄2 cups mashed until smooth)
2 large eggs
1 cup plain whole milk yogurt
1 cup whole milk
1 teaspoon vanilla extract
2 tablespoons unsalted butter melted
In a medium bowl whisk together all of the dry ingredients
In another bowl whisk together the eggs, yogurt, milk, and extract. Whisk in the mashed bananas. Stir in the dry ingredients and the melted butter until well combined. Try not to over mix.
Heat your pancake griddle or skillet over a medium-hi heat.
Measure 1⁄4 cup for each pancake and pour onto your heated surface. Space them apart so they cook and so you can flip them. Bubbles will form on the top when they are ready to flip (about 2 minutes). Cook for another 2 minutes or until golden brown.
Serve sliced bananas and toasted pecans. Top with pure maple syrup.