Who am I?

My name is Elodie, I am a Pastry Chef and Baker trained by a Compagnon du Devoir and a graduate of the DUCASSE and THURIES National Superior School of Pastry. I created SAVEURS D'AMARANTE to allow people with gluten and lactose intolerances to finally reconnect with indulgence and conviviality! »

It was during the birthdays I organized for my children that the idea of specializing in gluten-free, lactose-free, and sugar-free pastries germinated in my mind. At each party, I noticed that some children were excluded when it came to sharing the cake due to food intolerances. Instead of enjoying themselves with the others, they would pull out small, rather unappetizing dry biscuits from their snack boxes, and that made me really sad. I then decided to dedicate myself to developing cake recipes specially created for them, but on the condition of not making any concessions regarding the taste and nutritional quality of the product!

A LONG RESEARCH EFFORT

It took me almost 3 years to find the right flours and the adequate dosage to obtain real cakes as good, if not better, than those made with traditional recipes containing gluten. In addition to criteria related to the texture and taste of the cake, my ambition was to offer healthy products, unlike industrial versions. Most of them contain flours with very high glycemic indexes and are therefore likely to cause other pathologies, such as diabetes. After long research, I discovered amaranth flour, an ingredient not widely used in France, naturally gluten-free, which has the advantage of offering a low glycemic index as well as numerous virtues such as a significant intake of proteins and fibers. "Widely consumed by the Mayans, Aztecs, and Incas, it is a plant from the quinoa family with a slight hazelnut taste, a flavor appreciated by most gourmets. It is from this ingredient, combined with whole grain rice flour, potato starch, and guar flour, that I developed a delicious blend that serves as the base for all my preparations in sachets.

THE BEGINNING OF AN ADVENTURE

It was in 2020 that I created SAVEURS D'AMARANTE, a training organization in Montpellier, entirely dedicated to gluten-free and lactose-free pastry and bakery.