[:cs]<\/p>\r\n
Cukr\u00e1\u0159sk\u00e9 v\u00fdrobky bez lepku – \u00a0bezlepkov\u00e9 mouky\u00a0 <\/strong><\/p>\r\n <\/p>\r\n Vylu\u010dovac\u00ed diety jsou zn\u00e1mkou na\u0161\u00ed doby. Pro n\u011bkter\u00e9 z\u00e1kazn\u00edky jsou nezbytnost\u00ed – kv\u016fli r\u016fzn\u00fdm chorob\u00e1m nebo alergi\u00edm jsou nuceni n\u011bkter\u00e9 slo\u017eky z j\u00eddeln\u00ed\u010dku vy\u0159adit. Sou\u010dasn\u011b roste skupina spot\u0159ebitel\u016f, kte\u0159\u00ed se navzdory nedostatku l\u00e9ka\u0159sk\u00fdch indikac\u00ed dobrovoln\u011b vzdaj\u00ed konzumace ur\u010dit\u00fdch produkt\u016f. Ze stravy se nej\u010dast\u011bji vylu\u010duj\u00ed: lepek, cukr, vejce, maso a ml\u00e9\u010dn\u00e9 v\u00fdrobky. Stoj\u00ed za zm\u00ednku, \u017ee zdrav\u00e1 strava ji\u017e nen\u00ed sez\u00f3nn\u00edm trendem, ale nov\u00fdm \u017eivotn\u00edm stylem, kter\u00fd si vyb\u00edr\u00e1 rostouc\u00ed po\u010det spot\u0159ebitel\u016f. A to znamen\u00e1 revolu\u010dn\u00ed zm\u011bny v cel\u00e9 gastronomii, v\u010detn\u011b cukr\u00e1\u0159stv\u00ed. Proto\u017ee i kdy\u017e st\u00e1le p\u0159eva\u017euj\u00ed z\u00e1kazn\u00edci, kte\u0159\u00ed se zaj\u00edmaj\u00ed o tradi\u010dn\u00ed v\u00fdrobky, nelze ignorovat dynamicky rostouc\u00ed skupinu lid\u00ed, kte\u0159\u00ed pou\u017e\u00edvaj\u00ed vylu\u010dovac\u00ed dietu. P\u0159\u00edprava sladkost\u00ed zam\u011b\u0159en\u00e1 na vegany nebo spot\u0159ebitele, kte\u0159\u00ed nekonzumuj\u00ed lepek \u010di omezuj\u00ed konzumaci cukru, je proto nutnost\u00ed, pokud chceme vytvo\u0159it komplexn\u011bj\u0161\u00ed nab\u00eddku. Jak to ud\u011blat? P\u0159edev\u0161\u00edm \u00a0je dobr\u00e9 zn\u00e1t produkty, kter\u00fdmi m\u016f\u017eeme nahradit tradi\u010dn\u00ed suroviny a nau\u010dit se je pou\u017e\u00edvat. V na\u0161\u00ed s\u00e9rii \u201eAlternativn\u00ed pe\u010divo\u201c se dozv\u00edte, jak\u00e9 jsou n\u00e1hra\u017eky lepkov\u00e9 mouky, \u017eivo\u010di\u0161n\u00fdch produkt\u016f nebo cukru a jak\u00e9 jsou jejich vlastnosti a pou\u017eit\u00ed. Prozrad\u00edme tak\u00e9 recepty na pe\u010den\u00ed s jejich pou\u017eit\u00edm.<\/p>\r\n <\/p>\r\n Bezlepkov\u00e9 pe\u010divo <\/strong><\/p>\r\n <\/p>\r\n Za\u010d\u00edn\u00e1me od bezlepkov\u00e9ho pe\u010den\u00ed. Je\u0161t\u011b p\u0159ed dvaceti lety se o n\u011bj zaj\u00edmali hlavn\u011b\u00a0 lid\u00e9 trp\u00edc\u00ed celiaki\u00ed nebo ti, kte\u0159\u00ed byli p\u0159ecitliv\u011bl\u00ed na lepek. Dnes je to obl\u00edben\u00e1 elimina\u010dn\u00ed strava, kter\u00e1 m\u00e1 z\u00e1sadn\u00ed dopad na cukr\u00e1\u0159sk\u00fd pr\u016fmysl, ve kter\u00e9m je \u00a0pojiv\u00e1 , kypr\u00e1 mouka s obsahem lepku z\u00e1kladn\u00ed surovinou. . Stoj\u00ed v\u0161ak za to vyzkou\u0161et jej\u00ed n\u00e1hra\u017eky a roz\u0161\u00ed\u0159it nab\u00eddku o v\u00fdrobky p\u0159ipraven\u00e9 na b\u00e1zi bezlepkov\u00fdch mouk, kter\u00e9 uspokoj\u00ed pot\u0159eby st\u00e1le v\u011bt\u0161\u00edho po\u010dtu spot\u0159ebitel\u016f. Bezlepkov\u00e9 mouky se od sebe li\u0161\u00ed pojivost\u00ed , chut\u00ed, stupn\u011bm mlet\u00ed a obsahem \u017eivin. M\u016f\u017eeme je rozd\u011blit do t\u0159\u00ed skupin: mouka z\u00e1kladn\u00ed, pojiv\u00e1 a tu\u010dn\u00e1 . P\u0159i v\u00fdrob\u011b bezlepkov\u00e9ho pe\u010diva v\u017edy pou\u017e\u00edv\u00e1me sm\u011bsi mouk, nap\u0159\u00edklad podle n\u00e1sleduj\u00edc\u00edho sch\u00e9matu: 1 d\u00edl z\u00e1kladn\u00ed mouky, 1\/4 d\u00edlu pojiv\u00e9 mouky a 1\/4 d\u00edlu tu\u010dn\u00e9 mouky. Tento pod\u00edl bude fungovat p\u0159i v\u00fdrob\u011b t\u0159en\u00e9ho t\u011bsta, muffin\u016f , sladk\u00fdch i slan\u00fdch tartaletek, pi\u0161kotov\u00e9ho \u00a0a kynut\u00e9ho t\u011bsta. Neexistuje v\u0161ak \u017e\u00e1dn\u00fd zlat\u00fd pom\u011br pro m\u00edch\u00e1n\u00ed bezlepkov\u00fdch mouk, v\u0161e z\u00e1le\u017e\u00ed na konkr\u00e9tn\u00edm v\u00fdrobku. Je tak\u00e9 t\u0159eba p\u0159ipomenout, \u017ee v\u00fdroba bezlepkov\u00fdch sladkost\u00ed vy\u017eaduje pou\u017eit\u00ed v\u011bt\u0161\u00edho mno\u017estv\u00ed tekutiny a samotn\u00fd v\u00fdrobek m\u00e1 jinou strukturu – je obvykle t\u011b\u017e\u0161\u00ed a k\u0159eh\u010d\u00ed ne\u017e jeho prot\u011bj\u0161ek p\u0159ipraven\u00fd na b\u00e1zi mouky obsahuj\u00edc\u00ed lepek. Hotov\u00e9 v\u00fdrobky si tak\u00e9 zachov\u00e1vaj\u00ed chu\u0165 a charakteristickou strukturu typickou pro danou mouku. V tomto materi\u00e1lu uv\u00e1d\u00edme mouky z prvn\u00ed skupiny, tj. z\u00e1kladn\u00ed mouky.<\/p>\r\n <\/p>\r\n Z\u00e1kladn\u00ed mouky <\/strong><\/p>\r\n <\/p>\r\n Jak n\u00e1zev napov\u00edd\u00e1, mouky z t\u00e9to skupiny jsou z\u00e1kladem pro pe\u010den\u00ed. Jejich pod\u00edl na bezlepkov\u00e9 sm\u011bsi by m\u011bl b\u00fdt od 50 do70%. Mezi z\u00e1kladn\u00ed mouky pat\u0159\u00ed: pohankov\u00e1, r\u00fd\u017eov\u00e1, ovesn\u00e1 a j\u00e1hlov\u00e1 mouka.<\/p>\r\n <\/p>\r\n Pohankov\u00e1 mouka<\/strong> – \u00a0je vyroben\u00e1 z mlet\u00fdch zrn nepra\u017een\u00e9 pohanky. M\u00e1 m\u00edrn\u011b ho\u0159kou, lehce o\u0159\u00ed\u0161kovou chu\u0165, b\u00e9\u017eovou barvu a vysok\u00fd obsah \u017eivin v\u010detn\u011b b\u00edlkovin, sacharid\u016f, ho\u0159\u010d\u00edku a vitam\u00edn\u016f B. Je pom\u011brn\u011b t\u011b\u017ek\u00e1 a pojiv\u00e1. Stoj\u00ed za to ji kombinovat s neutr\u00e1ln\u00ed r\u00fd\u017eovou nebo kokosovou moukou, stejn\u011b jako s kakaem a sko\u0159ic\u00ed. Funguje dob\u0159e p\u0159i v\u00fdrob\u011b pi\u0161kotov\u00e9ho t\u011bsta, brownies, muffin\u016f, pala\u010dinek, chleba a slan\u00fdch tartaletek.<\/p>\r\n <\/p>\r\n R\u00fd\u017eov\u00e1 mouka<\/strong> – z\u00edsk\u00e1v\u00e1 se mlet\u00edm b\u00edl\u00e9 nebo hn\u011bd\u00e9 r\u00fd\u017ee. Jedn\u00e1 se o bezlepkovou mouku s neutr\u00e1ln\u00ed chut\u00ed. Je \u0161iroce pou\u017e\u00edv\u00e1na v cukrovink\u00e1ch, ale kv\u016fli n\u00edzk\u00e9 pojivosti by m\u011bla b\u00fdt kombinov\u00e1na s ovesnou, j\u00e1hlovou nebo pohankovou moukou. M\u016f\u017ee b\u00fdt moukou z\u00e1kladn\u00ed s\u00a0t\u00edm, \u017ee 35 % pod\u00edl \u00a0\u00a0mouky pojiv\u00e9 zp\u016fsob\u00ed, \u017ee pe\u010divo nebude p\u0159\u00edli\u0161 k\u0159ehk\u00e9. Je bohat\u00e1 na \u017eiviny, vitam\u00edny a miner\u00e1ly. A\u010dkoli poch\u00e1z\u00ed z Asie, s dostupnost\u00ed na trhu nejsou \u017e\u00e1dn\u00e9 probl\u00e9my.<\/p>\r\n <\/p>\r\n Ovesn\u00e1 mouka – <\/strong>je velmi pojiv\u00e1, je to jedna z mouk, kter\u00e1 t\u011bsto nejl\u00e9pe v\u00e1\u017ee. Ovesn\u00e9 pe\u010divo se nejv\u00edce podob\u00e1 tomu z mouky obsahuj\u00edc\u00ed lepek – \u00a0je jen o n\u011bco t\u011b\u017e\u0161\u00ed a k\u0159eh\u010d\u00ed. Je dobr\u00e9 kombinovat ovesnou mouku se \u0161krobovou moukou, nap\u0159. r\u00fd\u017eovou. Nepochybnou v\u00fdhodou ovesn\u00e9 mouky je jej\u00ed dostupnost. Snadno ji najdete na pultech obchod\u016f, ale m\u016f\u017eete si ji tak\u00e9 sami p\u0159ipravit mlet\u00edm ovesn\u00fdch vlo\u010dek. Obsahuje velk\u00e9 mno\u017estv\u00ed vl\u00e1kniny, selenu, ho\u0159\u010d\u00edku, drasl\u00edku, v\u00e1pn\u00edku a zinku.<\/p>\r\n <\/p>\r\n J\u00e1hlov\u00e1 mouka<\/strong> – se p\u0159ipravuje z mlet\u00fdch zrn loupan\u00e9ho prosa. Vyzna\u010duje se dobrou pojivost\u00ed a k\u0159ehkost\u00ed. Dob\u0159e v\u00e1m poslou\u017e\u00ed p\u0159id\u00e1n\u00ed bramborov\u00e9, r\u00fd\u017eov\u00e9, tapiokov\u00e9 nebo kuku\u0159i\u010dn\u00e9 mouky. Obsahuje hodn\u011b sacharid\u016f a mastn\u00fdch kyselin. Funguje dob\u0159e p\u0159i p\u0159\u00edprav\u011b su\u0161enek a korpus\u016f tartaletek.<\/p>","protected":false},"excerpt":{"rendered":" [:cs] Cukr\u00e1\u0159sk\u00e9 v\u00fdrobky bez lepku – \u00a0bezlepkov\u00e9 mouky\u00a0 Vylu\u010dovac\u00ed diety jsou zn\u00e1mkou na\u0161\u00ed doby. Pro n\u011bkter\u00e9 z\u00e1kazn\u00edky jsou nezbytnost\u00ed […]<\/p>\n","protected":false},"author":5,"featured_media":12054,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[353],"tags":[],"class_list":["post-12055","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"_links":{"self":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12055","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/comments?post=12055"}],"version-history":[{"count":2,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12055\/revisions"}],"predecessor-version":[{"id":13295,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/posts\/12055\/revisions\/13295"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media\/12054"}],"wp:attachment":[{"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/media?parent=12055"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/categories?post=12055"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kruszwicapro.com\/cs\/wp-json\/wp\/v2\/tags?post=12055"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}