{"id":11209,"date":"2026-03-31T23:37:11","date_gmt":"2026-03-31T23:37:11","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11209"},"modified":"2026-04-01T11:56:41","modified_gmt":"2026-04-01T11:56:41","slug":"brezglutenske-bombice-z-jajcevcem","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenske-bombice-z-jajcevcem\/","title":{"rendered":"Brezglutenske bombice z jaj\u010devcem"},"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\">Testo brez glutena z dodatkom jaj\u010devca<\/h2>\n\n\n\n<p>Brezglutenske bombice z jaj\u010devcem, ki jim doda vlago in mehkobo.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<p><strong>Brezglutenske bombice<\/strong> z mediteranskim pridihom:<\/p>\n\n<ul style=\"margin:6px 0 0 16px; line-height: 14px;\">\n<li>brez glutena<\/li>\n<li>mehka sredica<\/li>\n<li>brez gumijaste teksture<\/li>\n<li>primerne za sendvi\u010de<\/li>\n<li>narejene iz osnovnih mok<\/li>\n<\/ul> \n\r\n    <\/div>\r\n    \n\n\n\n<p>Ko sem v globinah hladilnika na\u0161el dva jaj\u010devca, ki sta ostala od <strong><a href=\"https:\/\/dietnikuhar.si\/parmigiana\/\" data-type=\"post\" data-id=\"6448\">parmigiane<\/a><\/strong> ki sem jo delal prej\u0161nji teden, sem ravno razmi\u0161ljal, da moram spe\u010di kruh.<\/p>\n\n\n\n<p>Namesto da bi \u0161el v klasi\u010dno smer, sem ju skupaj s \u010desnom spekel in dodal v testo. Izkazalo se je, da jaj\u010devec odli\u010dno deluje kot dodatek \u2013 doda vlago, mehkobo in pomaga pri strukturi.<br>Dodatek pe\u010denega jaj\u010devca poskrbi za so\u010dnost, mehko sredico in pookus, ki se lepo pove\u017ee z zeli\u0161\u010di in sirom. Pravilna kombinacija mok in psylliuma pa zagotovi stabilno strukturo brez drobljenja ali gumijaste teksture. Dodal sem \u0161e mediteranske okuse: su\u0161ene paradi\u017enike, olive, zeli\u0161\u010da in sir.<\/p>\n\n\n\n<p>Ni treba vedno komplicirati \u2013 v\u010dasih najbolj\u0161e ideje pridejo iz tega, kar je \u017ee v hladilniku.<\/p>\n\n\n\n<p>Ve\u010dina brezglutenskih kruhkov temelji na ve\u010djih koli\u010dinah \u0161kroba, kar pogosto povzro\u010di gumijasto teksturo.<br>V tem receptu sem uporabil <strong><a href=\"https:\/\/dietnikuhar.si\/temna-krusna-mesanica\/\" data-type=\"post\" data-id=\"9590\">temno kru\u0161no me\u0161anico mok<\/a><\/strong> (prosena, ajdova, koruzna) in jo dopolnil z manj\u0161im dele\u017eem ri\u017eeve moke in tapioke. Psyllium ustvari strukturo, ki nadomesti gluten, pe\u010den jaj\u010devec pa doda vlago in mehkobo.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n  <h4>Sestavine in njihova vloga:<\/h4>\n  <ul>\n    <li><strong>Temna me\u0161anica mok<\/strong> \u2013 kru\u0161na struktura in polnej\u0161i okus<\/li>\n    <li><strong>Ri\u017eeva moka<\/strong> \u2013 bolj rahla sredica<\/li>\n    <li><strong>Tapiokin \u0161krob<\/strong> \u2013 elasti\u010dnost brez gumijaste teksture<\/li>\n    <li><strong>Psyllium<\/strong> \u2013 nadomesti strukturo glutena<\/li>\n    <li><strong>Pe\u010den jaj\u010devec<\/strong> \u2013 vlaga in mehkoba<\/li>\n    <li><strong>Kvas<\/strong> \u2013 zra\u010dnost<\/li>\n    <li><strong>Su\u0161eni paradi\u017eniki, olive, zeli\u0161\u010da<\/strong> \u2013 mediteranski okus<\/li>\n    <li><strong>Sir<\/strong> \u2013 polnost okusa in so\u010dnost<\/li>\n  <\/ul>\n\r\n    <\/div>\r\n    \n\n\n\n<p><br>Rezultat so bombice z mediteranskim karakterjem \u2013 okus po pizzi in struktura, ki spominja na ciabatto.<\/p>\n\n\n\n<p>Kot osnova je uporabljena temna kru\u0161na me\u0161anica mok, ki jo pripravite sami in je opisana na tej <strong><a href=\"https:\/\/dietnikuhar.si\/temna-krusna-mesanica\/\" data-type=\"post\" data-id=\"9590\">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\">Brezglutenske bombice z jaj\u010devcem<\/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\/strucke-z-jajcevci-med-hlajenjem.webp\" alt=\"Brezglutenske bombice z jaj\u010devcem\">\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\/temna-krusna-mesanica\/\">\r\n                Temna 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 40 min<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 6<\/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> 30 minut jaj\u010devec in 35 minut \u0161tru\u010dke<\/div><div class=\"dk-meta-item\"><strong>Hlajenje:<\/strong> 30 minut<\/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\">Mokre sestavine<\/strong><br \/>\r\n- 130 g ka\u0161e pe\u010denega jaj\u010devca (dobro odcejenega) <br \/>\r\n- 1 glavica \u010desna (pe\u010dena)<br \/>\r\n- 140 g vode <br \/>\r\n- 1 jajce <br \/>\r\n- 9 g psylliuma <br \/>\r\n- 25 g tapiokinega \u0161kroba<br \/>\r\n- 1 \u017elica olivnega olja <br \/>\r\n- 1 \u017eli\u010dka kisa<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Suhe sestavine<\/strong><br \/>\r\n- 170 g temne brezglutenske me\u0161anice mok <br \/>\r\n- 35 g ri\u017eeve moke <br \/>\r\n- 25 g tapiokinega \u0161kroba <br \/>\r\n- origano, bazilika, timijan (po okusu) <br \/>\r\n- 5 g soli <br \/>\r\n- 7 g instant kvasa<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Dodatki<\/strong><br \/>\r\n- 60 g vlo\u017eenega su\u0161enega paradi\u017enika (odcejenega) <br \/>\r\n- 40 g oliv <br \/>\r\n- 50 g sira (narezanega na kockice cheddar ali pecorino)<\/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>1. Priprava jaj\u010devca in \u010desna<\/strong><\/li><li class=\"normal-step\">Jaj\u010devec prere\u017eemo na pol, rahlo solimo in pokapamo z oljem.<\/li><li class=\"normal-step\">Dodamo \u0161e celo glavico \u010desna (prerezano na pol).<\/li><li class=\"normal-step\">Pe\u010demo pribli\u017eno 30 minut na 200 \u00b0C, da se zmeh\u010da in rahlo zape\u010de.<\/li><li class=\"normal-step\">Jaj\u010devec izdolbemo in dobro odcedimo, \u010desen iztisnemo iz lupine. Oboje spasiramo s pali\u010dnim me\u0161alnikom.<\/li><li class=\"bold-step\"><strong>2. Priprava dodatkov<\/strong><\/li><li class=\"normal-step\">Olive in su\u0161en paradi\u017enik odcedimo, osu\u0161imo s papirjem in nare\u017eemo na kvadratke.<\/li><li class=\"normal-step\">Sir nare\u017eemo na majhne kocke.<\/li><li class=\"bold-step\"><strong>3. Psyllium - tapiokin gel<\/strong><\/li><li class=\"normal-step\">Psyllium zme\u0161amo z vodo in pustimo pribli\u017eno 10 minut, da nastane gost gel. Nato vme\u0161amo tapiokin \u0161krob, olje in kis.<\/li><li class=\"bold-step\"><strong>4. Mokra zmes<\/strong><\/li><li class=\"normal-step\">V psyllium - tapiokin gel vme\u0161amo jajce, pe\u010den in spasiran jaj\u010devec in pe\u010den \u010desen<\/li><li class=\"normal-step\">Dobro preme\u0161amo v enotno, lepljivo maso.<\/li><li class=\"bold-step\"><strong>5. Suhe sestavine<\/strong><\/li><li class=\"normal-step\">Zme\u0161amo moke, sol, kvas, za\u010dimbe.<\/li><li class=\"normal-step\">Dodamo \u0161e sir, olive in su\u0161en paradi\u017enik.<\/li><li class=\"bold-step\"><strong>6. Zdru\u017eevanje<\/strong><\/li><li class=\"normal-step\">Suhe sestavine postopoma vme\u0161amo v mokre da dobimo mehko, rahlo lepljivo testo.<\/li><li class=\"bold-step\"><strong>7. Oblikovanje<\/strong><\/li><li class=\"normal-step\">Na pomokanem peki papirju oblikujemo pravokotnik in ga razre\u017eemo na 6 delov. Dele lo\u010dimo, da se med peko ne sprimejo.<\/li><li class=\"bold-step\"><strong>8. Vzhajanje<\/strong><\/li><li class=\"normal-step\">Pokrijemo in pustimo vzhajati 30 do 45 minut.<\/li><li class=\"bold-step\"><strong>9. Peka<\/strong><\/li><li class=\"normal-step\">Pe\u010dico segrejemo na 250 \u00b0C skupaj s peka\u010dem in posodo za paro.<\/li><li class=\"normal-step\">Temperaturo zmanj\u0161amo na 210\u00b0C in v spodnji peka\u010d vlijemo vrelo vodo.<\/li><li class=\"normal-step\">Na peka\u010d s peki papirjem vred prestavimo vzhajane \u0161tru\u010dke.<\/li><li class=\"normal-step\">Pe\u010demo 10 minut pri 210 \u00b0C s paro, nato peka\u010d z vodo odstranimo in pe\u010demo \u0161e  25 minut pri 190 \u00b0C brez pare.<\/li><li class=\"normal-step\">Ohladimo na re\u0161etki.<\/li>            <\/ul>\r\n        <\/div>\r\n    \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\":\"Brezglutenske bombice z jaj\u010devcem\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/03\\\/strucke-z-jajcevci-med-hlajenjem.webp\",\"description\":\"Mokre sestavine - 130 g ka\u0161e pe\u010denega jaj\u010devca (dobro odcejenega) - 1 glavica \u010desna (pe\u010dena) - 140 g vode - 1 jajce - 9 g psylliuma - 25 g tapiokinega&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT65M\",\"cookTime\":\"PT3035M\",\"totalTime\":\"PT3100M\",\"recipeIngredient\":[\"Mokre sestavine\",\"- 130 g ka\u0161e pe\u010denega jaj\u010devca (dobro odcejenega)\",\"- 1 glavica \u010desna (pe\u010dena)\",\"- 140 g vode\",\"- 1 jajce\",\"- 9 g psylliuma\",\"- 25 g tapiokinega \u0161kroba\",\"- 1 \u017elica olivnega olja\",\"- 1 \u017eli\u010dka kisa\",\"Suhe sestavine\",\"- 170 g temne brezglutenske me\u0161anice mok\",\"- 35 g ri\u017eeve moke\",\"- 25 g tapiokinega \u0161kroba\",\"- origano, bazilika, timijan (po okusu)\",\"- 5 g soli\",\"- 7 g instant kvasa\",\"Dodatki\",\"- 60 g vlo\u017eenega su\u0161enega paradi\u017enika (odcejenega)\",\"- 40 g oliv\",\"- 50 g sira (narezanega na kockice cheddar ali pecorino)\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"1. Priprava jaj\u010devca in \u010desna\"},{\"@type\":\"HowToStep\",\"text\":\"Jaj\u010devec prere\u017eemo na pol, rahlo solimo in pokapamo z oljem.\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo \u0161e celo glavico \u010desna (prerezano na pol).\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010demo pribli\u017eno 30 minut na 200 \u00b0C, da se zmeh\u010da in rahlo zape\u010de.\"},{\"@type\":\"HowToStep\",\"text\":\"Jaj\u010devec izdolbemo in dobro odcedimo, \u010desen iztisnemo iz lupine. Oboje spasiramo s pali\u010dnim me\u0161alnikom.\"},{\"@type\":\"HowToStep\",\"text\":\"2. Priprava dodatkov\"},{\"@type\":\"HowToStep\",\"text\":\"Olive in su\u0161en paradi\u017enik odcedimo, osu\u0161imo s papirjem in nare\u017eemo na kvadratke.\"},{\"@type\":\"HowToStep\",\"text\":\"Sir nare\u017eemo na majhne kocke.\"},{\"@type\":\"HowToStep\",\"text\":\"3. Psyllium - tapiokin gel\"},{\"@type\":\"HowToStep\",\"text\":\"Psyllium zme\u0161amo z vodo in pustimo pribli\u017eno 10 minut, da nastane gost gel. Nato vme\u0161amo tapiokin \u0161krob, olje in kis.\"},{\"@type\":\"HowToStep\",\"text\":\"4. Mokra zmes\"},{\"@type\":\"HowToStep\",\"text\":\"V psyllium - tapiokin gel vme\u0161amo jajce, pe\u010den in spasiran jaj\u010devec in pe\u010den \u010desen\"},{\"@type\":\"HowToStep\",\"text\":\"Dobro preme\u0161amo v enotno, lepljivo maso.\"},{\"@type\":\"HowToStep\",\"text\":\"5. Suhe sestavine\"},{\"@type\":\"HowToStep\",\"text\":\"Zme\u0161amo moke, sol, kvas, za\u010dimbe.\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo \u0161e sir, olive in su\u0161en paradi\u017enik.\"},{\"@type\":\"HowToStep\",\"text\":\"6. Zdru\u017eevanje\"},{\"@type\":\"HowToStep\",\"text\":\"Suhe sestavine postopoma vme\u0161amo v mokre da dobimo mehko, rahlo lepljivo testo.\"},{\"@type\":\"HowToStep\",\"text\":\"7. Oblikovanje\"},{\"@type\":\"HowToStep\",\"text\":\"Na pomokanem peki papirju oblikujemo pravokotnik in ga razre\u017eemo na 6 delov. Dele lo\u010dimo, da se med peko ne sprimejo.\"},{\"@type\":\"HowToStep\",\"text\":\"8. Vzhajanje\"},{\"@type\":\"HowToStep\",\"text\":\"Pokrijemo in pustimo vzhajati 30 do 45 minut.\"},{\"@type\":\"HowToStep\",\"text\":\"9. Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico segrejemo na 250 \u00b0C skupaj s peka\u010dem in posodo za paro.\"},{\"@type\":\"HowToStep\",\"text\":\"Temperaturo zmanj\u0161amo na 210\u00b0C in v spodnji peka\u010d vlijemo vrelo vodo.\"},{\"@type\":\"HowToStep\",\"text\":\"Na peka\u010d s peki papirjem vred prestavimo vzhajane \u0161tru\u010dke.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010demo 10 minut pri 210 \u00b0C s paro, nato peka\u010d z vodo odstranimo in pe\u010demo \u0161e  25 minut pri 190 \u00b0C brez pare.\"},{\"@type\":\"HowToStep\",\"text\":\"Ohladimo na re\u0161etki.\"}],\"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<p><strong>Ali lahko izpustimo jaj\u010devec?<\/strong><br>Lahko, vendar bo struktura bolj suha in manj mehka. Jaj\u010devec v tem receptu doda vlago in izbolj\u0161a teksturo. Poleg tega bi bilo potrebno dodati ve\u010d teko\u010dine in psylliuma. Pri tem si lahko pomagate z <strong><a href=\"https:\/\/dietnikuhar.si\/brezglutenski-kalkulator\/\" data-type=\"page\" data-id=\"400\">brezglutenskim kalkulatorjem<\/a><\/strong>.<\/p>\n\n\n\n<p><strong>Ali lahko uporabimo samo eno moko?<\/strong><br>Ne priporo\u010dam. Kombinacija mok je klju\u010dna za dobro strukturo brez glutena.<\/p>\n\n\n\n<p><strong>Ali so bombice primerne za sendvi\u010de?<\/strong><br>Da, lepo se prere\u017eejo in ohranijo obliko, zato so primerne za mini sendvi\u010de.<\/p>\n\n\n\n<p><strong>Kako prepre\u010dimo gumijasto teksturo?<\/strong><br>Uporabimo manj\u0161i dele\u017e \u0161kroba, pravilno koli\u010dino psylliuma in pazimo na razmerje teko\u010dine.<\/p>\n\n\n\n<p><strong>Kateri sir lahko uporabimo ?<\/strong><br>Cheddar, pecorino, parmezan&#8230; odvisno od okusa.<\/p>\n\n\n\n<p><strong>Kako jih shranjujemo?<\/strong><br>Hranimo jih v zaprti posodi pri sobni temperaturi do 2 dni ali jih zamrznemo.<\/p>\n\n\n\n<p><strong>Zakaj v receptu uporabljamo psyllium?<\/strong><br>Psyllium ustvari strukturo, ki ve\u017ee teko\u010dino in nadomesti lastnosti glutena.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brezglutenske bombice z jaj\u010devcem, ki se ne drobijo in niso gumijaste. Mediteranski okusi, kru\u0161na struktura in enostavna priprava.<\/p>","protected":false},"author":1,"featured_media":11268,"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":"default","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":[6,8],"tags":[],"class_list":["post-11209","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-kruh-in-pecivo"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3.webp",1200,675,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3-300x169.webp",300,169,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3-768x432.webp",768,432,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3-1024x576.webp",1024,576,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3.webp",1200,675,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3.webp",1200,675,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/03\/brezglutenske-strucke-jajcevci-3.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":"Brezglutenske bombice z jaj\u010devcem, ki se ne drobijo in niso gumijaste. Mediteranski okusi, kru\u0161na struktura in enostavna priprava.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11209","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=11209"}],"version-history":[{"count":51,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11209\/revisions"}],"predecessor-version":[{"id":11269,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11209\/revisions\/11269"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/11268"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=11209"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=11209"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=11209"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}