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Bezglutenski kruh i kolači prikladni su za one koji imaju intoleranciju
na gluten (celijakiju) koji je prisutan u nekoliko žitarica (pšenica,
ječam, raž, zob, kamut, pir, itd.).
Važno je izbjegavati križnu kontaminaciju s brašnima koja sadrže
gluten. Vodite posebnu brigu o čišćenju kalupa i lopatice za
miješenje, kao i svog drugog pribora koji se koristi za izradu kruha i
kolača bez glutena. Također morate osigurati da kvasac koji se koristi
ne sadrži gluten.
Bezglutenski recepti sastavljeni su na bazi pripravaka (nazivaju se
gotovim mješavinama) za bezglutenski kruh koji su ili marke Schär
ili Valpiform.
Mješavine raznih vrsta brašna moraju se prosijati s kvascem kako bi se
spriječio nastanak grudica.
Kada program započinje, potrebno je pomoći pri procesu miješenja:
lopaticom koja nije metalna stružite sa stjenki sve neizmiješane sastojke
i potiskujte ih prema sredini kalupa.
Bezglutenski kruh ne može se dignuti toliko kao tradicionalni kruh. Bit
će gušće konzistencije i svjetlije boje od normalnog kruha.
Sve marke gotove mješavine za tijesto ne daju iste rezultate: možda
će biti potrebno prilagoditi recepte. Stoga se preporučuje napraviti
nekoliko testova (pogledajte primjer u nastavku).
Primjer: podesite količinu tekućine.
Iznimka: tijesto za kolače mora biti prilično tekuće.
Previše tekuće OK Previše suho
133


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