{"id":11042,"date":"2026-03-27T01:03:17","date_gmt":"2026-03-27T01:03:17","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11042"},"modified":"2026-03-27T01:11:08","modified_gmt":"2026-03-27T01:11:08","slug":"sunka-v-testu-brez-glutena","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/sunka-v-testu-brez-glutena\/","title":{"rendered":"\u0160unka v testu brez glutena"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\" aria-label=\"Presko\u010di na recept\">Pojdi na recept<\/a>\n\n<\/div>\n\n\n\n<h2 class=\"wp-block-heading has-text-align-center\">Preprost brezglutenski recept za \u0161unko v testu<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u0160unka v testu je ena tistih jedi, ki jih ve\u010dina povezuje z velikono\u010dno mizo, vendar jo je brez glutena precej te\u017eje pripraviti tako, da dejansko uspe. Najve\u010dji izziv ni okus, ampak tekstura testa \u2013 pogosto je preve\u010d suho, se drobi ali pa med peko razpade.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">V tem receptu je poudarek prav na testu, ki ostane mehko, rahlo elasti\u010dno in dovolj stabilno, da lepo objame \u0161unko. Rezultat je \u0161truca, ki se lepo re\u017ee, ne razpada in ohrani so\u010dnost tudi po ohlajanju.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Uspeh je v teksturi. Uporabil sem svojo preverjeno metodo: kombinacijo <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\">psyllium gela<\/a> <\/strong>in<strong> <a href=\"https:\/\/dietnikuhar.si\/tapiokin-skrob-skrivnost-elasticnosti-v-brezglutenski-peki\/\" data-type=\"post\" data-id=\"57\" target=\"_blank\" rel=\"noreferrer noopener\">tapiokinega \u0161kroba<\/a><\/strong>. Ta dvojica poskrbi, da je testo elasti\u010dno, se med peko ne razpo\u010di in ostane mehko \u0161e dolgo po tem, ko \u0161unko vzamemo iz pe\u010dice. Pomembno je tudi pravilno razmerje teko\u010dine in nekoliko druga\u010den na\u010din oblikovanja, saj testo ne vsebuje glutena.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Za piko na i poskrbi tanek premaz iz medu in gor\u010dice, ki \u0161unki doda tisti ne\u017eno sladko \u2013 pikanten podton, ki se odli\u010dno ujame s hrustljavo skorjico.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Na kaj biti pozoren pri izbiri \u0161unke<\/h4>\n\n<p>\u010ce \u017eelimo dober rezultat, je treba izbrati kakovostno \u0161unko. Bodite pozorni na nekaj osnovnih znakov kakovosti:<\/p>\n\n<ul>\n<li>\u010de je v embala\u017ei veliko teko\u010dine, je to slab znak<\/li>\n<li>\u010de ima meso drobne luknjice, gre pogosto za z vodo injektirano \u0161unko<\/li>\n<li>\u010de deluje zelo gladko ali \u201cgumijasto\u201d, je bolj industrijsko obdelana<\/li>\n<\/ul>\n\n<p>Priporo\u010dljivo je izbrati manj\u0161o, kakovostno \u0161unko, saj bo kon\u010dni rezultat bistveno bolj\u0161i. Manj\u0161a te\u017ea pomeni tudi manj\u0161o verjetnost, da se spodnji del testa med peko splo\u0161\u010di.<\/p>\n\n<p>Ve\u010dja koli\u010dina teko\u010dine v embala\u017ei pogosto pomeni, da je \u0161unka dodatno obdelana z vodo, ki se med peko spro\u0161\u010da in lahko razmo\u010di testo.<\/p>\n\n<p>Klasi\u010dna \u0161unka iz stegna je manj mastna in ima bolj enakomerno, \u010dvrsto strukturo, zato je primerna za tiste, ki \u017eelijo nekoliko la\u017ejo razli\u010dico. \u010ce imate raje bolj so\u010dno meso, izberite vratovino.<\/p>\n\n<p>Priporo\u010dljivo je izbrati \u0161unko pri mesarju, ki mu zaupate, namesto pakiranih industrijskih izdelkov.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">\u010ce upo\u0161tevate klju\u010dne korake, dobite zanesljiv rezultat vam bo uspela \u0161unka v testu brez glutena, ki ni le brezglutenska alternativa, ampak jed, ki brez te\u017eav stoji ob boku klasi\u010dni razli\u010dici. Poleg \u0161unke v testu na velikono\u010dni mizi pogosto najde mesto tudi <strong><a href=\"https:\/\/dietnikuhar.si\/brezglutenska-orehova-potica\/\" target=\"_blank\" data-type=\"post\" data-id=\"10245\" rel=\"noreferrer noopener\">brezglutenska potica<\/a><\/strong>, ki zaokro\u017ei prazni\u010dni obrok.<\/p>\n\n\n\n<p class=\"has-text-align-center wp-block-paragraph\">V receptu je uporabljena <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" target=\"_blank\" data-type=\"post\" data-id=\"9563\" rel=\"noreferrer noopener\">bela kru\u0161na me\u0161anica mok<\/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\">\u0160unka v testu brez glutena<\/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\/sunka-v-testu-brez-glutena.webp\" alt=\"\u0160unka v testu brez glutena\">\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> 1 h 20 min<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 5 oseb<\/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> 20 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Kuhanje:<\/strong> 30 minut<\/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<br \/>\r\nSuhe sestavine:<\/strong><br \/>\r\n260 g <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/#bela-mesanica\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>bele me\u0161anice mok za kruh<\/strong><\/a><br \/>\r\n7 g instant kvasa (1 vre\u010dka)<br \/>\r\n8 g soli (1 \u00bd \u010dajne \u017eli\u010dke)<br \/>\r\n1 \u017elica sladkorja<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine:<\/strong><br \/>\r\n395 g mla\u010dne vode<br \/>\r\n22 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n140 g tapiokinega \u0161kroba<br \/>\r\n\u017elica olivnega olja<br \/>\r\n\u017elica jabol\u010dnega kisa<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Za \u0161unko<\/strong><br \/>\r\n- 500 g \u0161unke<br \/>\r\n- 1\/2 \u017eli\u010dke medu<br \/>\r\n- 1\/2 \u017eli\u0107ke gor\u010dice<br \/>\r\n- 1 liter vode<\/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 \u0161unke<\/strong><\/li><li class=\"normal-step\">\u0160unko skuhamo in polo\u017eimo na re\u0161etko da se ohladi in povsem osu\u0161i.<\/li><li class=\"normal-step\">\u010ce je \u0161unka zelo vla\u017ena, jo pred premazom rahlo popivnamo s papirnato brisa\u010do.<\/li><li class=\"normal-step\">V skodelici zme\u0161amo gor\u010dico in med in \u0161unko tanko prema\u017eemo.<\/li><li class=\"bold-step\"><strong>Priprava testa<\/strong><\/li><li class=\"normal-step\">V skledi zme\u0161amo mla\u010dno vodo in psyllium ter pustimo 5 do 10 minut, da nastane gost gel.<\/li><li class=\"normal-step\">Gelu dodamo tapiokin \u0161krob in dobro preme\u0161amo, da dobimo homogeno zmes, nato vme\u0161amo \u0161e jabol\u010dni kis in olivno olje.<\/li><li class=\"normal-step\">V ve\u010dji posodi zme\u0161amo me\u0161anico mok, sol, sladkor in kvas. Pripravljen gel dodamo suhim sestavinam in me\u0161amo, dokler testo ni popolnoma enotno in rahlo lepljivo.<\/li><li class=\"bold-step\"><strong>Oblikovanje<\/strong><\/li><li class=\"normal-step\">Testo prestavimo na rahlo pomokan peki papir in ga z rokami ali lopatko oblikujemo v debelej\u0161i pravokotnik ali oval, pribli\u017eno 2 do 3 cm debeline.<\/li><li class=\"normal-step\">\u0160unko polo\u017eimo na sredino testa. Testo zavihamo \u010dez \u0161unko in ga dobro zapremo, da ni odprtin. Spoj obrnemo navzdol.<\/li><li class=\"normal-step\">Po \u017eelji iz ostanka testa oblikujemo dekor in ga polo\u017eimo na vrh.<\/li><li class=\"bold-step\"><strong>Vzhajanje<\/strong><\/li><li class=\"normal-step\">Oblikovano \u0161unko v testu pokrijemo s kuhinjsko krpo in pustimo vzhajati 45 minut na toplem, da rahlo naraste in postane mehka na dotik.<\/li><li class=\"normal-step\">Po 30 minutah vzhajanja v spodnjo tretjino pe\u010dice vstavimo peka\u010d, na katerem bomo pekli, in na dno postavimo manj\u0161i peka\u010d za vodo. Pe\u010dico segrejemo na 250 \u00b0C.<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">\u0160unko skupaj s peki papirjem prestavimo na segret peka\u010d. Temperaturo zni\u017eamo na 230\u00b0C. V spodnji peka\u010d vlijemo vrelo vodo za u\u010dinek pare in pe\u010demo 10 minut pri 230 \u00b0C.<\/li><li class=\"normal-step\">Po 10 minutah peke s paro temperaturo zni\u017eamo na 200 \u00b0C, odstranimo peka\u010d z vodo in pe\u010demo \u0161e 30  do 35 minut. Po potrebi zadnjih 10 do 15 minut pokrijemo z alu folijo, \u010de vrh prehitro potemni.<\/li><li class=\"bold-step\"><strong>Hlajenje<\/strong><\/li><li class=\"normal-step\">Pe\u010deno \u0161unko v testu prestavimo na re\u0161etko in pustimo, da se hladi vsaj 1 do 2 uri, da se stabilizira in lepo re\u017ee. \u010ce re\u017eemo pred popolnim ohlajanjem je testo lahko \u0161e mokro.<\/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 za kruh <small style='color:#bbb;'>(260g)<\/small><\/td>\r\n                        <td>944<\/td>\r\n                        <td>213.2<\/td>\r\n                        <td>11.4<\/td>\r\n                        <td>3.4<\/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;'>(12g)<\/small><\/td>\r\n                        <td>48<\/td>\r\n                        <td>12.0<\/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;'>(22g)<\/small><\/td>\r\n                        <td>42<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(140g)<\/small><\/td>\r\n                        <td>501<\/td>\r\n                        <td>123.2<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olivno olje <small style='color:#bbb;'>(15g)<\/small><\/td>\r\n                        <td>135<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>15.0<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>pusta \u0161unka <small style='color:#bbb;'>(500g)<\/small><\/td>\r\n                        <td>525<\/td>\r\n                        <td>5.0<\/td>\r\n                        <td>90.0<\/td>\r\n                        <td>15.0<\/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>2,218<\/td>\r\n                        <td>356.6<\/td>\r\n                        <td>104.8<\/td>\r\n                        <td>33.9<\/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;\">222<\/td>\r\n                        <td>35.7<\/td>\r\n                        <td>10.5<\/td>\r\n                        <td>3.4<\/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; 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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\":\"\u0160unka v testu brez glutena\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/sunka-v-testu-brez-glutena.webp\",\"description\":\"Za testo Suhe sestavine: 260 g bele me\u0161anice mok za kruh 7 g instant kvasa (1 vre\u010dka) 8 g soli (1 \u00bd \u010dajne \u017eli\u010dke) 1 \u017elica sladkorja Mokre sestavine: 395&hellip;\",\"recipeYield\":\"10 kos\",\"prepTime\":\"PT65M\",\"cookTime\":\"PT75M\",\"totalTime\":\"PT140M\",\"recipeIngredient\":[\"Za testo\",\"Suhe sestavine:\",\"260 g bele me\u0161anice mok za kruh\",\"7 g instant kvasa (1 vre\u010dka)\",\"8 g soli (1 \u00bd \u010dajne \u017eli\u010dke)\",\"1 \u017elica sladkorja\",\"Mokre sestavine:\",\"395 g mla\u010dne vode\",\"22 g psyllium lu\u0161\u010din\",\"140 g tapiokinega \u0161kroba\",\"\u017elica olivnega olja\",\"\u017elica jabol\u010dnega kisa\",\"Za \u0161unko\",\"- 500 g \u0161unke\",\"- 1\\\/2 \u017eli\u010dke medu\",\"- 1\\\/2 \u017eli\u0107ke gor\u010dice\",\"- 1 liter vode\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava \u0161unke\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160unko skuhamo in polo\u017eimo na re\u0161etko da se ohladi in povsem osu\u0161i.\"},{\"@type\":\"HowToStep\",\"text\":\"\u010ce je \u0161unka zelo vla\u017ena, jo pred premazom rahlo popivnamo s papirnato brisa\u010do.\"},{\"@type\":\"HowToStep\",\"text\":\"V skodelici zme\u0161amo gor\u010dico in med in \u0161unko tanko prema\u017eemo.\"},{\"@type\":\"HowToStep\",\"text\":\"Priprava testa\"},{\"@type\":\"HowToStep\",\"text\":\"V skledi zme\u0161amo mla\u010dno vodo in psyllium ter pustimo 5 do 10 minut, da nastane gost gel.\"},{\"@type\":\"HowToStep\",\"text\":\"Gelu dodamo tapiokin \u0161krob in dobro preme\u0161amo, da dobimo homogeno zmes, nato vme\u0161amo \u0161e jabol\u010dni kis in olivno olje.\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji posodi zme\u0161amo me\u0161anico mok, sol, sladkor in kvas. Pripravljen gel dodamo suhim sestavinam in me\u0161amo, dokler testo ni popolnoma enotno in rahlo lepljivo.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prestavimo na rahlo pomokan peki papir in ga z rokami ali lopatko oblikujemo v debelej\u0161i pravokotnik ali oval, pribli\u017eno 2 do 3 cm debeline.\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160unko polo\u017eimo na sredino testa. Testo zavihamo \u010dez \u0161unko in ga dobro zapremo, da ni odprtin. Spoj obrnemo navzdol.\"},{\"@type\":\"HowToStep\",\"text\":\"Po \u017eelji iz ostanka testa oblikujemo dekor in ga polo\u017eimo na vrh.\"},{\"@type\":\"HowToStep\",\"text\":\"Vzhajanje\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovano \u0161unko v testu pokrijemo s kuhinjsko krpo in pustimo vzhajati 45 minut na toplem, da rahlo naraste in postane mehka na dotik.\"},{\"@type\":\"HowToStep\",\"text\":\"Po 30 minutah vzhajanja v spodnjo tretjino pe\u010dice vstavimo peka\u010d, na katerem bomo pekli, in na dno postavimo manj\u0161i peka\u010d za vodo. Pe\u010dico segrejemo na 250 \u00b0C.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160unko skupaj s peki papirjem prestavimo na segret peka\u010d. Temperaturo zni\u017eamo na 230\u00b0C. V spodnji peka\u010d vlijemo vrelo vodo za u\u010dinek pare in pe\u010demo 10 minut pri 230 \u00b0C.\"},{\"@type\":\"HowToStep\",\"text\":\"Po 10 minutah peke s paro temperaturo zni\u017eamo na 200 \u00b0C, odstranimo peka\u010d z vodo in pe\u010demo \u0161e 30  do 35 minut. Po potrebi zadnjih 10 do 15 minut pokrijemo z alu folijo, \u010de vrh prehitro potemni.\"},{\"@type\":\"HowToStep\",\"text\":\"Hlajenje\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010deno \u0161unko v testu prestavimo na re\u0161etko in pustimo, da se hladi vsaj 1 do 2 uri, da se stabilizira in lepo re\u017ee. \u010ce re\u017eemo pred popolnim ohlajanjem je testo lahko \u0161e mokro.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja:<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Kako dose\u010di, da brezglutensko testo ne razpade?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Brezglutensko testo potrebuje dovolj teko\u010dine in vezivo (npr. psyllium), ki poskrbi za elasti\u010dnost. Pomembno je tudi, da testo ni presuho in da ga po peki dovolj \u010dasa ohlajamo, saj se struktura stabilizira \u0161ele med hlajenjem.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj je testo okoli \u0161unke lahko mokro ali zbito?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najpogostej\u0161i razlog je preve\u010d vlage iz \u0161unke. \u010ce \u0161unka vsebuje veliko teko\u010dine, se ta med peko sprosti in razmo\u010di testo. Zato je priporo\u010dljivo izbrati kakovostno \u0161unko in jo pred uporabo po potrebi rahlo osu\u0161iti.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Kako dolgo pe\u010di \u0161unko v testu brez glutena?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Najprej se pe\u010de pribli\u017eno 10 minut pri visoki temperaturi (okoli 230 \u00b0C) s paro, nato pa \u0161e 30\u201335 minut pri 200 \u00b0C brez pare. Po potrebi se proti koncu pokrije z alu folijo, da se ne prepe\u010de.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali lahko uporabimo katerokoli brezglutensko moko?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Ne. Za dober rezultat je pomembna pravilna kombinacija mok in \u0161krobov. Priporo\u010dljiva je uravnote\u017eena me\u0161anica (npr. ri\u017eeva moka, tapiokin \u0161krob in koruzni \u0161krob), ki omogo\u010da strukturo in mehkobo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Ali je treba \u0161unko predhodno skuhati?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ce je \u0161unka \u017ee toplotno obdelana (kar velja za ve\u010dino kupljenih \u0161unk), dodatno kuhanje ni potrebno. \u010ce uporabljamo surovo \u0161unko, jo je treba predhodno termi\u010dno obdelati.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Kako prepre\u010diti, da testo po\u010di med peko?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Testo naj bo dovolj debelo in enakomerno oblikovano. Prekomerno vzhajanje lahko povzro\u010di razpoke, zato je pomembno, da ga ne pustimo vzhajati predolgo.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h3 class=\"wp-block-heading\">Zakaj je pomembno, da se \u0161unka v testu popolnoma ohladi?<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">\u010ce jo prere\u017eemo prehitro, je sredica lahko gumijasta ali premalo stabilna. Med hlajenjem se brezglutensko testo utrdi in dobi pravilno teksturo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160unka v testu brez glutena &#8211; preverjen recept. Mehko in so\u010dno testo, ki se ne drobi. Nasveti za izbiro \u0161unke in popolno peko.<\/p>","protected":false},"author":1,"featured_media":11065,"comment_status":"open","ping_status":"closed","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":[6,175],"tags":[],"class_list":["post-11042","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-glavne-jedi"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1.webp",1200,675,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1-300x169.webp",300,169,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1-768x432.webp",768,432,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1-1024x576.webp",1024,576,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1.webp",1200,675,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-1.webp",1200,675,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/sunka-v-testu-brez-glutena-postrezena-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":"\u0160unka v testu brez glutena - preverjen recept. Mehko in so\u010dno testo, ki se ne drobi. Nasveti za izbiro \u0161unke in popolno peko.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11042","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=11042"}],"version-history":[{"count":38,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11042\/revisions"}],"predecessor-version":[{"id":11082,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11042\/revisions\/11082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/11065"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=11042"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=11042"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=11042"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}