Amaranth

(Photo of Amaranth taken in my garden)

It took me almost 3 years to find the right flours and the correct dosage to obtain truly delicious cakes, as good as, if not better than, those made with traditional gluten-containing recipes. In addition to criteria related to the cake's texture and taste, my ambition was to offer healthy products, unlike industrial versions. Most of these contain flours with very high glycemic indexes and are therefore likely to cause other pathologies, such as diabetes.

After extensive research, I discovered amaranth flour, an ingredient not widely used in France, which is naturally gluten-free and has the advantage of offering a low glycemic index as well as numerous benefits, such as a significant intake of protein and fiber. Amaranth contains 17% protein, more than any other cereal. Most importantly, these proteins are complete. Amaranth contains all 8 essential amino acids, which is not the case for other cereals or legumes, which always lack one or more essential amino acids. Amaranth is rich in Lysine, which aids memory and brain function. It is also rich in iron, calcium, magnesium, and potassium, ranking it as a super grain.

Widely consumed by the Mayans, Aztecs, and Incas, it is a plant from the quinoa family with a light, nutty taste, a flavor appreciated by most food lovers.

It is from this ingredient, combined with whole rice flour, potato starch, and guar flour, that I developed a delicious mixture that serves as the base for all my preparations.