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Opozorila za programe, pri katerih se uporablja moka
brez glutena
Kadar pripravljate kruh ali pecivo brez glutena, morate uporabiti
menije 1, 2 in 3. Pri vsakem programu je na voljo le ena teža.
Kruh in pecivo brez glutena je primerno za osebe, ki so preobčutljive
na gluten (osebe s celiakijo), ki je prisoten v številnih žitih (pšenica,
ječmen, rž, oves, kamut, pira itd.).
Pomembno je preprečiti navzkrižno kontaminacijo z vrstami moke,
ki vsebujejo gluten. Pred pripravo kruha in peciva brez glutena
še posebej temeljito očistite pekač in metlico za gnetenje ter
pripomočke, ki jih pri pripravi uporabljate. Prav tako se prepričajte,
da kvas ne vsebuje glutena.
Recepti za pripravo jedi so bili zasnovani na osnovi uporabe že
pripravljenih mešanic za kruh brez glutena, vrste Schär ali Valpiform
Mešanice različnih vrst moke morate presejati s kvasom, da preprečite
nastanek grudic.
Ko se program zažene, morate sodelovati pri procesu gnetenja, in sicer
s stranic posode z nekovinsko lopatico postrgajte morebitne sestavine,
ki se niso premešale.
Kruh iz moke brez glutena ne more vzhajati do enake mere kot kruh iz
tradicionalne moke. Takšen kruh bo v primerjavi s klasičnim gostejši
in svetlejši.
Vnaprej pripravljene mešanice različnih blagovnih znamk ne prinašajo
enakih rezultatov, zato boste morda morali recepte prilagoditi. Zato je
priporočljivo opraviti nekaj testov (glejte spodnji primer).
Primer: prilagodite količino tekočine.
Izjema: testo za pecivo mora ostati precej tekoče.
Preveč tekoče V redu Presuho
99


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