{"id":10245,"date":"2026-03-09T11:30:55","date_gmt":"2026-03-09T11:30:55","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=10245"},"modified":"2026-04-08T14:39:47","modified_gmt":"2026-04-08T14:39:47","slug":"brezglutenska-orehova-potica","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenska-orehova-potica\/","title":{"rendered":"Brezglutenska orehova potica"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Velikono\u010dna potica brez glutena<\/h2>\n\n\n\n<p>Brezglutenska orehova potica je odli\u010dna izbira za velikono\u010dno mizo. Ta brezglutenska potica s pravilnim razmerjem mok, dovolj teko\u010dine in dodatkom veziv omogo\u010da mehko testo, bogat orehov nadev in zna\u010dilno spiralno obliko.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<p><strong>Mehka brezglutenska potica<\/strong>, ki se ne lomi pri rezanju.<\/p>\n\n<ul style=\"margin:6px 0 0 16px; line-height: 14px;\">\n<li>brez glutena<\/li>\n<li>brez industrijskih me\u0161anic<\/li>\n<li>stabilna struktura<\/li>\n<li>preverjen recept<\/li>\n<\/ul> \n\r\n    <\/div>\r\n    \n\n\n\n<p><strong><a href=\"https:\/\/sl.wikipedia.org\/wiki\/Slovenska_potica\" target=\"_blank\" rel=\"noreferrer noopener\">Potica<\/a><\/strong> je ena najbolj prepoznavnih slovenskih prazni\u010dnih sladic. Tradicionalno jo pripravljamo iz kva\u0161enega testa, ki ga tanko razvaljamo, nama\u017eemo z bogatim orehovim nadevom in zvijemo v zna\u010dilno spiralo. Klasi\u010dna potica temelji na p\u0161eni\u010dni moki, zato je za ljudi, ki se izogibajo glutenu, pogosto velik izziv.<\/p>\n\n\n\n<p>Brezglutensko testo se obna\u0161a druga\u010de kot obi\u010dajno kva\u0161eno testo. Ker nima glutenske mre\u017ee, ki bi mu dajala elasti\u010dnost in strukturo, mora stabilnost dobiti iz drugih sestavin. Pri tem pomembno vlogo igra <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" data-type=\"post\" data-id=\"596\" target=\"_blank\" rel=\"noreferrer noopener\">indijski trpotec (psyllium)<\/a><\/strong>, ki ve\u017ee vodo in testu pomaga ohraniti pro\u017enost. V kombinaciji z ustrezno me\u0161anico mok in malo \u0161kroba lahko dobimo testo, ki se lepo valja, dobro vzhaja in med peko ohrani obliko.<\/p>\n\n\n\n<p>Pri brezglutenski orehovi potici je pomembno tudi ravnote\u017eje med testom in nadevom. Orehov nadev mora biti dovolj bogat in aromati\u010den, hkrati pa ne sme biti preve\u010d teko\u010d, da se med peko ne lo\u010di od testa. Ko je razmerje pravilno, nastane enakomerna spirala brez praznin, testo pa ostane mehko in so\u010dno.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Peka v silikonskem modelu<\/h4>\n\n<p>\u010ce potico pe\u010demo v silikonskem modelu, je dobro vedeti, da silikon toploto prevaja slab\u0161e kot kovinski peka\u010di. Zaradi tega se potica lahko pe\u010de nekoliko po\u010dasneje, spodnja skorja pa ostane mehkej\u0161a.<\/p>\n\n<p>Za bolj\u0161i rezultat lahko silikonski model postavimo na segret kovinski peka\u010d, ki smo ga med ogrevanjem pustili v pe\u010dici. Kovinski peka\u010d pomaga, da se toplota enakomerneje prenese na dno potice.<\/p>\n\n<p>Pri peki v silikonskem modelu je zato pogosto potrebno \u010das peke podalj\u0161ati za pribli\u017eno 5 do 10 minut.<\/p>\n<hr class=\"info-divider\">\n\n<h4>Zakaj tudi v sladko testo dodamo \u0161\u010depec soli?<\/h4>\n\n<p>\u010ceprav gre za sladko testo, ima majhna koli\u010dina soli pomembno vlogo. Sol poudari aromo masla, jajc in nadeva ter uravnote\u017ei sladkobo, zato je okus potice bolj poln. Hkrati rahlo upo\u010dasni delovanje kvasa, kar pomaga, da testo vzhaja bolj enakomerno in ohrani stabilno strukturo. Med peko lahko prispeva tudi k lep\u0161i, enakomernej\u0161i zlato rjavi barvi skorje.<\/p>\n<hr class=\"info-divider\">\n<h4>Trik za bolj\u0161e oblikovanje in stabilnost<\/h4>\n<p>Psyllium zme\u0161amo s toplim mlekom, da nastane gel. Nato v ta gel vme\u0161amo tapiokin \u0161krob.<\/p>\n<p>Ta korak ustvari strukturo, ki posnema lastnosti glutena ter omogo\u010da ve\u010djo elasti\u010dnost in stabilnost testa pri oblikovanju in peki.<\/p>\n\n\r\n    <\/div>\r\n    \n\n\n\n<p>Temelj tega recepta je preprosta <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" data-type=\"post\" data-id=\"9563\" target=\"_blank\" rel=\"noreferrer noopener\">bela kru\u0161na me\u0161anica mok<\/a><\/strong>, ki daje rahlo, mehko testo in lepo strukturo. Potica se lepo re\u017ee, ohrani zna\u010dilno spiralno obliko in ostane prijetno mehka tudi naslednji dan. Brezglutenska orehova potica je odli\u010dna izbira tudi kot velikono\u010dna potica, saj ohrani mehko strukturo in bogat orehov nadev.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Zakaj ta recept deluje<\/h4>\n\n<ul>\n<li><strong>Psyllium<\/strong> ustvari mre\u017eo, ki ve\u017ee vodo in nadomesti strukturo glutena.<\/li>\n<li><strong>Tapiokin \u0161krob<\/strong> doda elasti\u010dnost, zato se testo lahko valja in zvija brez lomljenja.<\/li>\n<li><strong>Pravilna hidracija<\/strong> prepre\u010di suhost in omogo\u010da mehko, pro\u017eno testo.<\/li>\n<li><strong>Ravnote\u017eje testa in nadeva<\/strong> ohrani stabilno strukturo med peko.<\/li>\n<\/ul>\n\r\n    <\/div>\r\n    \n\n\n\n<p>Bela kru\u0161na me\u0161anica mok, ki jo pripravite sami je opisana na tej <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" target=\"_blank\" rel=\"noreferrer noopener\">povezavi<\/a><\/strong>.<\/p>\n\n\n\r\n<div id=\"recept\" class=\"recipe-container\" style=\"font-size: 1.0rem; color: #444;\">\r\n\t\r\n     <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/01\/logo-webp-pomanjsan.webp\" class=\"print-logo-img\" alt=\"Logo\">\r\n\r\n   <div class=\"recipe-header-center\">\r\n    <h2 class=\"recipe-title\">Brezglutenska orehova potica<\/h2>\r\n\r\n    <div class=\"recipe-actions\">\r\n        <button type=\"button\" class=\"recipe-print\" onclick=\"dkPrintRecipe()\">\r\n            <svg class=\"print-icon\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"\r\n                 viewBox=\"0 0 24 24\" width=\"18\" height=\"18\"\r\n                 fill=\"none\" stroke=\"currentColor\" stroke-width=\"1.8\"\r\n                 stroke-linecap=\"round\" stroke-linejoin=\"round\">\r\n                <path d=\"M6 9V4h12v5\"\/>\r\n                <rect x=\"6\" y=\"14\" width=\"12\" height=\"6\"\/>\r\n                <path d=\"M6 18H4a2 2 0 0 1-2-2v-5a2 2 0 0 1 2-2h16a2 2 0 0 1 2 2v5a2 2 0 0 1-2 2h-2\"\/>\r\n            <\/svg>\r\n            <span>Natisni recept<\/span>\r\n        <\/button>\r\n    <\/div>\r\n<\/div>\r\n\r\n            <img decoding=\"async\" class=\"recipe-main-image\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-cela-na-mizi.webp\" alt=\"Brezglutenska orehova potica\">\r\n    \t\r\n\t    <div class=\"dk-mesanica-box\">\r\n        <span class=\"dk-mesanica-label\">Osnova recepta<\/span>\r\n        <h4>\r\n            <a href=\"https:\/\/dietnikuhar.si\/hr\/bela-krusna-mesanica-mok\/\">\r\n                Bela kru\u0161na me\u0161anica mok            <\/a>\r\n        <\/h4>\r\n    <\/div>\r\n\r\n    <div class=\"dk-meta-grid\">\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\ud83d\udccb Povzetek<\/h4>\r\n                            <div class=\"dk-meta-item\"><strong>Skupni \u010das:<\/strong> 2 h 30 min + hlajenje<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 10 rezin<\/div>\r\n                    <\/div>\r\n\r\n        <div class=\"dk-meta-column\">\r\n            <h4>\u23f1\ufe0f \u010casovnica<\/h4>\r\n       \r\n            <div class=\"dk-meta-item\"><strong>Priprava:<\/strong> 40 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 50 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 1 ura<\/div><div class=\"dk-meta-item\"><strong>Hlajenje:<\/strong> 2 uri<\/div>        <\/div>\r\n    <\/div>\r\n\r\n    \r\n    <div class=\"white-box\">\r\n    <h3 class=\"box-header\">Sestavine<\/h3>\r\n    <div class=\"dk-sestavine-grid\"><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Za testo<\/strong><br \/>\r\n- 500 g <a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" target=\"_blank\" rel=\"noopener\"><strong>bele kru\u0161ne me\u0161anice mok<\/strong><\/a><br \/>\r\n- 20 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noopener\"><strong>psyllium lu\u0161\u010din<\/strong><\/a> (\u010de uporabljate psyllium v prahu 13 g)<br \/>\r\n- 45 g tapiokinega \u0161kroba<br \/>\r\n- 300 do 320 g mla\u010dnega mleka<br \/>\r\n- 1 vre\u010dka instant kvasa (7 g)<br \/>\r\n- 80 g sladkorja<br \/>\r\n- 2 rumenjaka<br \/>\r\n- 2 \u017elici kisle smetane<br \/>\r\n- 80 g stopljenega masla (mla\u010dnega)<br \/>\r\n- naribana lupinica ene bio limone<br \/>\r\n- \u0161\u010depec soli<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Za nadev<\/strong><br \/>\r\n- 400 g mletih orehov<br \/>\r\n- 100 g sladkorja (ali medu)<br \/>\r\n- 100 g vro\u010de sladke smetane ali mleka<br \/>\r\n- 1 \u017elica ruma<br \/>\r\n- \u0161\u010depec cimeta<br \/>\r\n- sneg 2 beljakov<\/div><\/div><\/div>\r\n\r\n            <div class=\"white-box\">\r\n            <h3 class=\"box-header\">Postopek<\/h3>\r\n            <ul class=\"recipe-steps\">\r\n                <li class=\"bold-step\"><strong>Priprava gela<\/strong><\/li><li class=\"normal-step\">V posodo, v kateri bomo me\u0161ali testo, vlijemo 300 g mla\u010dnega mleka, dodamo psyllium in dobro preme\u0161amo. Pustimo pribli\u017eno 10 minut, da nastane gost gel. Nato vme\u0161amo tapiokin \u0161krob in me\u0161amo, dokler ne dobimo enotne goste mase. Me\u0161anico pustimo stati \u0161e pribli\u017eno 5 minut, da se dodatno zgosti.<\/li><li class=\"bold-step\"><strong>Priprava suhih sestavin<\/strong><\/li><li class=\"normal-step\">V drugi posodi zme\u0161amo brezglutensko me\u0161anico mok, suhi kvas, sladkor, \u0161\u010depec soli in naribano limonino lupinico.<\/li><li class=\"bold-step\"><strong>Priprava testa<\/strong><\/li><li class=\"normal-step\">K pripravljenemu psyllium-tapiokinemu gelu dodamo suhe sestavine, rumenjaka in kislo smetano. Za\u010dnemo me\u0161ati, da se sestavine pove\u017eejo. Nato postopoma prilijemo \u0161e stopljeno, mla\u010dno maslo. Testo me\u0161amo pribli\u017eno 4 do 5 minut, da postane enotno, mehko in rahlo lepljivo. \u010ce se testo zdi presuho in da bo pri zvijanju pokalo, dodajte 20 g mleka.<\/li><li class=\"bold-step\"><strong>Po\u010divanje testa<\/strong><\/li><li class=\"normal-step\">Testo pustimo po\u010divati pribli\u017eno 10 do 15 minut. V tem \u010dasu psyllium in \u0161krob dobro hidrirata, zato bo testo kasneje bolj pro\u017eno in la\u017eje za valjanje. Medtem pripravimo nadev.<\/li><li class=\"normal-step\">Za nadev mlete orehe prelijemo z vro\u010do smetano ali mlekom, dodamo sladkor, rum in cimet ter dobro preme\u0161amo. Ko se masa nekoliko ohladi, vanjo ne\u017eno vme\u0161amo sneg iz dveh beljakov.<\/li><li class=\"bold-step\"><strong>Oblikovanje potice<\/strong><\/li><li class=\"normal-step\">Testo prenesemo na papir za peko, ki smo ga rahlo naoljili, in ga razvaljamo na pribli\u017eno 0,5 do 1 cm debeline (najla\u017eje s pomo\u010djo drugega kosa naoljenega peki papirja, ki ga postavimo na testo in valjamo \u010dezenj). Povr\u0161ino prema\u017eemo s stopljenim maslom ali toplo smetano.<\/li><li class=\"normal-step\">Testo enakomerno prema\u017eemo z nadevom, zadnjih 3 do 4 cm roba pa pustimo brez nadeva. Rob rahlo navla\u017eimo z mlekom ali vodo in testo s pomo\u010djo papirja tesno zvijemo v zvitek.<\/li><li class=\"bold-step\"><strong>Vzhajanje in peka<\/strong><\/li><li class=\"normal-step\">Zvitek polo\u017eimo v dobro nama\u0161\u010den model za potico, pokrijemo s krpo in pustimo vzhajati pribli\u017eno 40 do 50 minut, da se volumen vidno pove\u010da. Testo je ne\u017eno. \u010ce vam potica pri zvijanju v krog po\u010di, luknjo enostavno stisnite skupaj. Lahko pa potico polo\u017eite v navaden model za kruh.<\/li><li class=\"normal-step\">Pe\u010dico segrejemo na 170 \u00b0C (klasi\u010dno gretje zgoraj in spodaj). Potico polo\u017eimo na re\u0161etko v spodnjo tretjino pe\u010dice in pe\u010demo pribli\u017eno 50 do 60 minut. \u010ce se med peko prehitro obarva, jo proti koncu peke pokrijemo s papirjem za peko.<\/li><li class=\"normal-step\">Pe\u010deno potico pustimo v modelu pribli\u017eno 10 minut, nato jo previdno zvrnemo na mre\u017eico in pustimo, da se popolnoma ohladi, preden jo nare\u017eemo.<\/li>            <\/ul>\r\n        <\/div>\r\n    \r\n            <div class=\"white-box dietni-nutrition-box\" style=\"margin-top: 20px; border-radius: 12px; border: 1px solid #CD9B51; padding: 15px; background: #fff;\">\r\n            <h4 style=\"margin-top:0; color: #4A4A4A; font-family: 'Montserrat', sans-serif; font-size: 1.1rem; text-transform: uppercase; letter-spacing: 1px; border-bottom: 2px solid #f9f9f9; padding-bottom: 8px;\">\r\n                Prehranske vrednosti\r\n            <\/h4>\r\n            <table style=\"width:100%; border-collapse: collapse; text-align: left; font-size: 0.8rem; color: #555;\">\r\n                <thead>\r\n                    <tr style=\"border-bottom: 1px solid #CD9B51; background-color: #fafafa; color: #999; font-size: 0.7rem; text-transform: uppercase;\">\r\n                        <th style=\"padding: 5px;\">Sestavina<\/th><th>kcal<\/th><th>OH<\/th><th>B<\/th><th>M<\/th>\r\n                    <\/tr>\r\n                <\/thead>\r\n                <tbody>\r\n                    <tr>\r\n                        <td style='padding:5px;'>bela me\u0161anica mok <small style='color:#bbb;'>(500g)<\/small><\/td>\r\n                        <td>1815<\/td>\r\n                        <td>410.0<\/td>\r\n                        <td>22.0<\/td>\r\n                        <td>6.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(45g)<\/small><\/td>\r\n                        <td>161<\/td>\r\n                        <td>39.6<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>mleko <small style='color:#bbb;'>(320g)<\/small><\/td>\r\n                        <td>150<\/td>\r\n                        <td>15.4<\/td>\r\n                        <td>10.9<\/td>\r\n                        <td>4.8<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>instant kvas <small style='color:#bbb;'>(7g)<\/small><\/td>\r\n                        <td>23<\/td>\r\n                        <td>2.8<\/td>\r\n                        <td>2.9<\/td>\r\n                        <td>0.4<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladkor <small style='color:#bbb;'>(180g)<\/small><\/td>\r\n                        <td>720<\/td>\r\n                        <td>180.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>jajca <small style='color:#bbb;'>(110g)<\/small><\/td>\r\n                        <td>171<\/td>\r\n                        <td>1.1<\/td>\r\n                        <td>14.3<\/td>\r\n                        <td>12.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>kisla smetana <small style='color:#bbb;'>(35g)<\/small><\/td>\r\n                        <td>71<\/td>\r\n                        <td>1.4<\/td>\r\n                        <td>1.0<\/td>\r\n                        <td>7.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>maslo <small style='color:#bbb;'>(80g)<\/small><\/td>\r\n                        <td>574<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.8<\/td>\r\n                        <td>64.8<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>orehi <small style='color:#bbb;'>(400g)<\/small><\/td>\r\n                        <td>2616<\/td>\r\n                        <td>56.0<\/td>\r\n                        <td>60.0<\/td>\r\n                        <td>260.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>sladka smetana <small style='color:#bbb;'>(100g)<\/small><\/td>\r\n                        <td>299<\/td>\r\n                        <td>3.0<\/td>\r\n                        <td>2.2<\/td>\r\n                        <td>30.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>rum <small style='color:#bbb;'>(15g)<\/small><\/td>\r\n                        <td>35<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>psyllium <small style='color:#bbb;'>(20g)<\/small><\/td>\r\n                        <td>38<\/td>\r\n                        <td>0.3<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr>                    <tr style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>6,672<\/td>\r\n                        <td>709.6<\/td>\r\n                        <td>114.4<\/td>\r\n                        <td>385.7<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          kos (1\/10)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">667<\/td>\r\n                        <td>71.0<\/td>\r\n                        <td>11.4<\/td>\r\n                        <td>38.6<\/td>\r\n                    <\/tr>\r\n                <\/tbody>\r\n            <\/table>\r\n            <p style=\"font-size: 0.7rem; color: #bbb; margin-top: 8px; font-style: italic;\">\r\n                * Vrednosti so informativne in izra\u010dunane na podlagi surovih sestavin. \r\n            <\/p>\r\n        <\/div>\r\n        \t\r\n<\/div>\r\n\r\n<script>\r\nfunction dkPrintRecipe() {\r\n    const source = document.getElementById('recept').cloneNode(true);\r\n    source.querySelectorAll('button, script, style').forEach(el => el.remove());\r\n    source.querySelectorAll('.dietni-nutrition-box').forEach(el => el.remove());\r\n    source.querySelectorAll('img').forEach(img => {\r\n        if (!img.classList.contains('print-logo-img')) img.remove();\r\n    });\r\n\r\n    \/\/ --- PRIPRAVA GLAVE ZA TISK (Flexbox: Naslov levo, Logo desno) ---\r\n    const logoImg = source.querySelector('.print-logo-img');\r\n    const titleEl = source.querySelector('.recipe-title');\r\n    \r\n    let headerHtml = '';\r\n    \r\n    if (titleEl && logoImg) {\r\n        \/\/ \u010ce imam oboje, zgradim flex header\r\n        headerHtml = '<div style=\"display: flex; justify-content: space-between; align-items: center; border-bottom: 2px solid #000; margin-bottom: 20px; padding-bottom: 10px;\">' +\r\n            '<h2 style=\"margin: 0; padding: 0; border: none; font-size: 18pt; text-align: left;\">' + titleEl.innerHTML + '<\/h2>' +\r\n            '<img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px; height: auto;\">' +\r\n            '<\/div>';\r\n        \r\n        \/\/ Odstranim originala iz vsebine, ker sta zdaj v glavi\r\n        titleEl.remove(); \r\n        logoImg.remove();\r\n        \/\/ Odstranim tudi wrapper za center align, \u010de je ostal prazen\r\n        const headerCenter = source.querySelector('.recipe-header-center');\r\n        if(headerCenter) headerCenter.remove();\r\n    } \r\n    else if (logoImg) { \/\/ Samo logo\r\n         headerHtml = '<div style=\"text-align:right; border-bottom: 2px solid #000; margin-bottom: 20px;\"><img decoding=\"async\" src=\"' + logoImg.src + '\" style=\"width: 100px;\"><\/div>';\r\n         logoImg.remove();\r\n    }\r\n\r\n    const win = window.open('', '', 'width=800,height=900');\r\n    win.document.write('<html><head><title>Tisk<\/title><style>' +\r\n        'body { font-family: serif; padding: 1px; color: #000; font-size: 10pt; } ' +\r\n        'h3 { margin-top: 3px; margin-bottom: 3px; font-size: 10pt; } ' +\r\n        'h4 { margin: 3px 0 5px 0; font-size: 10pt; text-transform: uppercase; font-weight: bold; } ' +\r\n        '.recipe-actions, style, .print-logo-img { display: none !important; } ' +\r\n        '.dk-meta-grid { display: block; text-align: left; margin-bottom: 5px; padding-bottom: 10px; } ' +\r\n        '.dk-meta-item { margin-bottom: 2px; } ' +\r\n        '.white-box { border: none !important; padding: 0 !important; } ' +\r\n        \r\n        \/\/ CSS ZA POSTOPEK V TISKU\r\n        'ul { list-style: none; padding: 0; margin: 0; } ' +\r\n        'li { margin-bottom: 2px; line-height: 1.0; } ' +\r\n        'li.bold-step { font-weight: bold; margin-top: 5px; color: #000; } ' +\r\n        'li.normal-step { list-style-type: disc; list-style-position: outside; margin-left: 20px; padding-left: 5px; } ' +\r\n        \r\n        '<\/style><\/head><body>' + \r\n        headerHtml + \/\/ Tukaj se izpi\u0161e nova glava (Naslov + Logo v vrsti)\r\n        source.innerHTML + \r\n        '<\/body><\/html>');\r\n    win.document.close(); win.focus();\r\n    setTimeout(() => { win.print(); win.close(); }, 500);\r\n}\r\n<\/script>\r\n\r\n<script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"Brezglutenska orehova potica\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/brezglutenska-potica-cela-na-mizi.webp\",\"description\":\"Za testo - 500 g bele kru\u0161ne me\u0161anice mok - 20 g psyllium lu\u0161\u010din (\u010de uporabljate psyllium v prahu 13 g) - 45 g tapiokinega \u0161kroba - 300 do 320&hellip;\",\"recipeYield\":\"10 kos\",\"prepTime\":\"PT90M\",\"cookTime\":\"PT60M\",\"totalTime\":\"PT150M\",\"recipeIngredient\":[\"Za testo\",\"- 500 g bele kru\u0161ne me\u0161anice mok\",\"- 20 g psyllium lu\u0161\u010din (\u010de uporabljate psyllium v prahu 13 g)\",\"- 45 g tapiokinega \u0161kroba\",\"- 300 do 320 g mla\u010dnega mleka\",\"- 1 vre\u010dka instant kvasa (7 g)\",\"- 80 g sladkorja\",\"- 2 rumenjaka\",\"- 2 \u017elici kisle smetane\",\"- 80 g stopljenega masla (mla\u010dnega)\",\"- naribana lupinica ene bio limone\",\"- \u0161\u010depec soli\",\"Za nadev\",\"- 400 g mletih orehov\",\"- 100 g sladkorja (ali medu)\",\"- 100 g vro\u010de sladke smetane ali mleka\",\"- 1 \u017elica ruma\",\"- \u0161\u010depec cimeta\",\"- sneg 2 beljakov\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava gela\"},{\"@type\":\"HowToStep\",\"text\":\"V posodo, v kateri bomo me\u0161ali testo, vlijemo 300 g mla\u010dnega mleka, dodamo psyllium in dobro preme\u0161amo. Pustimo pribli\u017eno 10 minut, da nastane gost gel. Nato vme\u0161amo tapiokin \u0161krob in me\u0161amo, dokler ne dobimo enotne goste mase. Me\u0161anico pustimo stati \u0161e pribli\u017eno 5 minut, da se dodatno zgosti.\"},{\"@type\":\"HowToStep\",\"text\":\"Priprava suhih sestavin\"},{\"@type\":\"HowToStep\",\"text\":\"V drugi posodi zme\u0161amo brezglutensko me\u0161anico mok, suhi kvas, sladkor, \u0161\u010depec soli in naribano limonino lupinico.\"},{\"@type\":\"HowToStep\",\"text\":\"Priprava testa\"},{\"@type\":\"HowToStep\",\"text\":\"K pripravljenemu psyllium-tapiokinemu gelu dodamo suhe sestavine, rumenjaka in kislo smetano. Za\u010dnemo me\u0161ati, da se sestavine pove\u017eejo. Nato postopoma prilijemo \u0161e stopljeno, mla\u010dno maslo. Testo me\u0161amo pribli\u017eno 4 do 5 minut, da postane enotno, mehko in rahlo lepljivo. \u010ce se testo zdi presuho in da bo pri zvijanju pokalo, dodajte 20 g mleka.\"},{\"@type\":\"HowToStep\",\"text\":\"Po\u010divanje testa\"},{\"@type\":\"HowToStep\",\"text\":\"Testo pustimo po\u010divati pribli\u017eno 10 do 15 minut. V tem \u010dasu psyllium in \u0161krob dobro hidrirata, zato bo testo kasneje bolj pro\u017eno in la\u017eje za valjanje. Medtem pripravimo nadev.\"},{\"@type\":\"HowToStep\",\"text\":\"Za nadev mlete orehe prelijemo z vro\u010do smetano ali mlekom, dodamo sladkor, rum in cimet ter dobro preme\u0161amo. Ko se masa nekoliko ohladi, vanjo ne\u017eno vme\u0161amo sneg iz dveh beljakov.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje potice\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prenesemo na papir za peko, ki smo ga rahlo naoljili, in ga razvaljamo na pribli\u017eno 0,5 do 1 cm debeline (najla\u017eje s pomo\u010djo drugega kosa naoljenega peki papirja, ki ga postavimo na testo in valjamo \u010dezenj). Povr\u0161ino prema\u017eemo s stopljenim maslom ali toplo smetano.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo enakomerno prema\u017eemo z nadevom, zadnjih 3 do 4 cm roba pa pustimo brez nadeva. Rob rahlo navla\u017eimo z mlekom ali vodo in testo s pomo\u010djo papirja tesno zvijemo v zvitek.\"},{\"@type\":\"HowToStep\",\"text\":\"Vzhajanje in peka\"},{\"@type\":\"HowToStep\",\"text\":\"Zvitek polo\u017eimo v dobro nama\u0161\u010den model za potico, pokrijemo s krpo in pustimo vzhajati pribli\u017eno 40 do 50 minut, da se volumen vidno pove\u010da. Testo je ne\u017eno. \u010ce vam potica pri zvijanju v krog po\u010di, luknjo enostavno stisnite skupaj. Lahko pa potico polo\u017eite v navaden model za kruh.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico segrejemo na 170 \u00b0C (klasi\u010dno gretje zgoraj in spodaj). Potico polo\u017eimo na re\u0161etko v spodnjo tretjino pe\u010dice in pe\u010demo pribli\u017eno 50 do 60 minut. \u010ce se med peko prehitro obarva, jo proti koncu peke pokrijemo s papirjem za peko.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010deno potico pustimo v modelu pribli\u017eno 10 minut, nato jo previdno zvrnemo na mre\u017eico in pustimo, da se popolnoma ohladi, preden jo nare\u017eemo.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n\n<section class=\"dk-gallery\">\n<h2>Poglejte, kako uspe drugim<\/h2>\n<p style=\"margin-top:20px; font-weight:500;\">\n\nPo\u0161ljite tudi vi svoje fotografije potice in postanite del zbirke.<br>\nTakole je uspela <strong>Tini.<\/strong>\n<\/p>\n  <div class=\"dk-grid\">\n\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/1000094245-2.webp\" alt=\"orehova potica pred peko\">\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/tina_cimerman4.webp\" alt=\"orehova potica struktura\">\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/tina_cimerman5.webp\" alt=\"potica brez glutena rezina\">\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/tina_cimerman3.webp\" alt=\"doma\u010da potica brez glutena\">\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/tina_cimerman6.webp\" alt=\"brezglutenska orehova potica\">\n    <img decoding=\"async\" src=\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/04\/tina_cimerman.webp\" alt=\"potica spiralna notranjost\">\n  <\/div>\n\n  <!-- lightbox -->\n  <div class=\"dk-lightbox\" id=\"lightbox\">\n    <span class=\"dk-close\">\u2715<\/span>\n    <img id=\"lightbox-img\">\n  <\/div>\n\n<\/section>\n\n<style>\n.dk-gallery {\n  margin: 30px 0;\n}\n\n.dk-grid {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 12px;\n}\n\n.dk-grid img {\n  width: 100%;\n  height: 140px;\n  object-fit: cover;\n  border-radius: 10px;\n  cursor: pointer;\n  transition: transform 0.2s ease;\n}\n\n.dk-grid img:hover {\n  transform: scale(1.04);\n}\n\n\/* responsive *\/\n@media (max-width: 768px) {\n  .dk-grid { grid-template-columns: repeat(2, 1fr); }\n}\n@media (max-width: 480px) {\n  .dk-grid { grid-template-columns: 1fr; }\n}\n\n\/* lightbox *\/\n.dk-lightbox {\n  position: fixed;\n  top: 0;\n  left: 0;\n  width: 100%;\n  height: 100%;\n  background: rgba(0,0,0,0.9);\n  display: none;\n  align-items: center;\n  justify-content: center;\n  z-index: 9999;\n}\n\n.dk-lightbox img {\n  max-width: 90%;\n  max-height: 90%;\n  border-radius: 12px;\n}\n\n.dk-close {\n  position: absolute;\n  top: 20px;\n  right: 30px;\n  color: white;\n  font-size: 30px;\n  cursor: pointer;\n}\n<\/style>\n\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<p><strong>Zakaj brezglutenska potica razpoka?<\/strong><br>Brezglutensko testo nima glutenske mre\u017ee, zato je pomembna dovolj visoka hidracija in <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" data-type=\"post\" data-id=\"9563\">pravilno razmerje mok<\/a><\/strong>. Testo mora biti mehko in pro\u017eno, da se lahko med vzhajanjem in peko enakomerno razteza. \u010ce je testo presuho ali pretrdo, se napetost v zviti potici pove\u010da in skorja lahko razpoka. \u010ce opazimo, da je testo pri gnetenju pretrdo, lahko dodamo \u0161e \u017elico ali dve mla\u010dne vode ali mleka, da postane bolj mehko in pro\u017eno.<\/p>\n\n\n\n<p>Bolje je, da je testo nekoliko mehkej\u0161e kot presuho, saj se mehko testo pri brezglutenski peki la\u017eje razteza in redkeje razpoka.<\/p>\n\n\n\n<p><strong>Kako dose\u010di mehko brezglutensko potico?<\/strong><br>Brezglutensko testo nima glutenske mre\u017ee, ki pri p\u0161eni\u010dnem testu daje elasti\u010dnost in omogo\u010da tanko valjanje. Zato je pri brezglutenski potici klju\u010dna pravilna kombinacija mok, dovolj teko\u010dine in dodatek veziv. V tem receptu strukturo testa pomagajo ustvariti <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" data-type=\"post\" data-id=\"596\">psyllium<\/a><\/strong>, ki ve\u017ee vlago in izbolj\u0161a pro\u017enost, ter tapiokin \u0161krob, ki prispeva k mehkej\u0161i in bolj rahli sredici. K mehkobi testa prispevajo tudi ma\u0161\u010dobe iz masla, rumenjakov in kisle smetane, medtem ko mleko zagotovi dovolj vlage za pravilno hidracijo testa.<\/p>\n\n\n\n<p><strong>Kako dolgo brezglutenska orehova potica ostane sve\u017ea?<\/strong><br>Dobro zavita ostane mehka dva do tri dni.<\/p>\n\n\n\n<p><strong>Ali je brezglutenska orehova potica primerna za zamrzovanje?<\/strong><br>Da, najbolje jo je zamrzniti narezano na rezine.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brezglutenska orehova potica z mehkim kva\u0161enim testom in bogatim orehovim nadevom. Recept z natan\u010dnimi razmerji, ki omogo\u010da lepo spiralo in so\u010dno teksturo tudi brez glutena.<\/p>","protected":false},"author":1,"featured_media":10973,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"normal-width-container","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9,6],"tags":[],"class_list":["post-10245","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sladice","category-recepti"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1.webp",1200,675,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1-300x169.webp",300,169,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1-768x432.webp",768,432,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1-1024x576.webp",1024,576,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1.webp",1200,675,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1.webp",1200,675,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenska-potica-narezana-na-kose-1.webp",18,10,false]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"Brezglutenska orehova potica z mehkim kva\u0161enim testom in bogatim orehovim nadevom. Recept z natan\u010dnimi razmerji, ki omogo\u010da lepo spiralo in so\u010dno teksturo tudi brez glutena.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/10245","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/comments?post=10245"}],"version-history":[{"count":101,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/10245\/revisions"}],"predecessor-version":[{"id":11411,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/10245\/revisions\/11411"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/10973"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=10245"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=10245"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=10245"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}