{"id":11478,"date":"2026-04-16T14:08:37","date_gmt":"2026-04-16T14:08:37","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11478"},"modified":"2026-04-16T17:23:25","modified_gmt":"2026-04-16T17:23:25","slug":"sendvic-kruh-brez-glutena","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/sendvic-kruh-brez-glutena\/","title":{"rendered":"Sendvi\u010d kruh brez glutena"},"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\">Preprost brezglutenski kruh, ki se lepo re\u017ee in ne drobi<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Sendvi\u010d kruh brez glutena je ena izmed tistih stvari, ki jih je najte\u017eje zadeti \u2013 pogosto je ali preve\u010d zbit, drobljiv ali pa neprijetno gumijast. Zato sem \u017eelel razviti recept, ki temelji na preprostih sestavinah in daje zanesljiv, ponovljiv rezultat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta razli\u010dica uporablja <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" data-type=\"post\" data-id=\"9563\">mojo belo me\u0161anico mok<\/a><\/strong> (ri\u017eeva, prosena in koruzna moka) ter kombinacijo psylliuma in jajc, ki poskrbita za strukturo in mehkobo. Rezultat je kruh, ki se lepo re\u017ee, ne razpada in je dovolj ne\u017een za vsakodnevne sendvi\u010de, hkrati pa ohrani bolj naraven okus kot \u0161tevilni \u0161krobni brezglutenski kruhi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Velika prednost tega recepta je tudi enostaven postopek \u2013 Sestavine zme\u0161amo med seboj in damo vzhajati. Zaradi pravilno uravnote\u017eene hidracije kruh ni moker ali \u201cpudingast\u201d, ampak ima mehko, rahlo elasti\u010dno sredico.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ta sendvi\u010d kruh brez glutena je odli\u010dna osnova za zajtrke, malice ali toast. \u0160e posebej dobro se obnese naslednji dan, ko se struktura dodatno stabilizira in rezine dobijo pravo teksturo za popekanje.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Kako preverimo, ali je kruh pravilno pe\u010den?<\/h4>\n\n<p>Eden izmed najbolj zanesljivih na\u010dinov za preverjanje pe\u010denosti brezglutenskega kruha je njegova kon\u010dna te\u017ea.<\/p>\n\n<p>Testo pred peko tehta pribli\u017eno 780 do 800 g, med peko pa kruh izgubi del vlage. Pravilno pe\u010den kruh bo zato na koncu tehtal pribli\u017eno 680 do 710 g.<\/p>\n\n<p>\u010ce je kruh po peki ob\u010dutno te\u017eji, to pomeni, da vsebuje preve\u010d vlage, kar se lahko poka\u017ee kot rahlo gumijasta ali \u201cpudingasta\u201d sredica. V tem primeru ga lahko brez te\u017eav vrnemo v pe\u010dico \u0161e za 5 do 10 minut, najbolje brez modela, da se enakomerno zape\u010de tudi spodnji del.<\/p>\n\n<p>Po drugi strani pa je lahko ob\u010dutno la\u017eji kruh znak, da smo ga pekli predolgo, zaradi \u010desar je lahko nekoliko bolj suh.<\/p>\n\n<p>Ta preprost preizkus nam omogo\u010da, da dobimo bolj ponovljiv rezultat in se izognemo ugibanju pri peki brezglutenskega kruha.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">\u010ce i\u0161\u010dete brezglutenski sendvi\u010d kruh, ki je preprost, zanesljiv in primeren za vsak dan, je ta recept odli\u010dna izbira. V receptu je uporabljena bela kru\u0161na me\u0161anica mok, ki jo brez te\u017eav zme\u0161ate sami. Opis je na voljo v <strong><a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" data-type=\"post\" data-id=\"9563\">povezavi<\/a><\/strong>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><\/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\">Sendvi\u010d kruh 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\/04\/sendvic-kruh-brez-glutena.webp\" alt=\"Sendvi\u010d kruh 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> 2 uri in 20 minut<\/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> 30 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 45 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 1 ura in 5 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\">Suhe sestavine:<\/strong><br \/>\r\n- 350 g <a href=\"https:\/\/dietnikuhar.si\/bela-krusna-mesanica-mok\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>bele kru\u0161ne me\u0161anice mok<\/strong><\/a><br \/>\r\n- 7 g soli <br \/>\r\n- 8 g sladkorja <br \/>\r\n- 5 g suhega kvasa<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine<\/strong><br \/>\r\nPsyllium gel:<br \/>\r\n- 14 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> ali 10 g psylliuma v prahu<br \/>\r\n- 100 g mla\u010dne vode <br \/>\r\nDodamo:<br \/>\r\n- 2 manj\u0161i jajci ali 1 veliko + 1 rumenjak (85 do 100 g), sobne temperature <br \/>\r\n- 200 g mla\u010dne vode <br \/>\r\n- 20 g olja ali stopljenega masla <br \/>\r\n- 10 g medu (po \u017eelji, za bolj\u0161o barvo in mehkobo)<\/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> Pripravimo psyllium gel<\/strong><\/li><li class=\"normal-step\">V manj\u0161i posodi zme\u0161amo psyllium lu\u0161\u010dine in 100 g mla\u010dne vode. Dobro preme\u0161amo in pustimo stati 2 do 3 minute, da nastane gost gel.<\/li><li class=\"bold-step\"><strong>Zme\u0161amo testo<\/strong><\/li><li class=\"normal-step\">V ve\u010dji posodi zme\u0161amo vse suhe sestavine. Dodamo psyllium gel, jajca, olje ali maslo in ostalo vodo (200 g).<\/li><li class=\"normal-step\">Me\u0161amo 3 do 5 minut, da se vse sestavine dobro pove\u017eejo. Testo mora biti gosto, sijo\u010de in lepljivo. Po\u010dasi se razleze, vendar ne sme biti teko\u010de.<\/li><li class=\"bold-step\"><strong>Kratek po\u010ditek<\/strong><\/li><li class=\"normal-step\">Testo pustimo po\u010divati 15 do 20 minut, da moka in psyllium dobro hidrirata.<\/li><li class=\"bold-step\"><strong>Oblikujemo<\/strong><\/li><li class=\"normal-step\">Testo prelo\u017eimo v nama\u0161\u010den ali s papirjem oblo\u017een model za kruh (20 do 22 cm). Povr\u0161ino poravnamo z mokro lopatko ali \u017elico.<\/li><li class=\"bold-step\"><strong>Vzhajanje<\/strong><\/li><li class=\"normal-step\">Pustimo vzhajati na toplem 35 do 50 minut.<\/li><li class=\"normal-step\">Naraste naj za pribli\u017eno 60 do 80 % in pride skoraj do roba peka\u010da.<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">Pe\u010dico segrejemo na 190 \u00b0C.<\/li><li class=\"normal-step\">Kruh pe\u010demo 55 minut v spodnji tretjini pe\u010dice.<\/li><li class=\"normal-step\">\u010ce se skorja prehitro zape\u010de, ga pokrijemo z aluminijasto folijo.<\/li><li class=\"normal-step\">Po 55 minutah minutah kruh vzamemo iz modela in ga 10 minut pe\u010demo na re\u0161etki, da se lepo zape\u010de tudi spodaj.<\/li><li class=\"bold-step\"><strong>Hlajenje<\/strong><\/li><li class=\"normal-step\">Kruh prestavimo na re\u0161etko in ga popolnoma ohladimo (vsaj 2 uri), preden ga nare\u017eemo.<\/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\":\"Sendvi\u010d kruh brez glutena\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/04\\\/sendvic-kruh-brez-glutena.webp\",\"description\":\"Suhe sestavine: - 350 g bele kru\u0161ne me\u0161anice mok - 7 g soli - 8 g sladkorja - 5 g suhega kvasa Mokre sestavine Psyllium gel: - 14 g psyllium&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT75M\",\"cookTime\":\"PT15M\",\"totalTime\":\"PT90M\",\"recipeIngredient\":[\"Suhe sestavine:\",\"- 350 g bele kru\u0161ne me\u0161anice mok\",\"- 7 g soli\",\"- 8 g sladkorja\",\"- 5 g suhega kvasa\",\"Mokre sestavine\",\"Psyllium gel:\",\"- 14 g psyllium lu\u0161\u010din ali 10 g psylliuma v prahu\",\"- 100 g mla\u010dne vode\",\"Dodamo:\",\"- 2 manj\u0161i jajci ali 1 veliko + 1 rumenjak (85 do 100 g), sobne temperature\",\"- 200 g mla\u010dne vode\",\"- 20 g olja ali stopljenega masla\",\"- 10 g medu (po \u017eelji, za bolj\u0161o barvo in mehkobo)\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Pripravimo psyllium gel\"},{\"@type\":\"HowToStep\",\"text\":\"V manj\u0161i posodi zme\u0161amo psyllium lu\u0161\u010dine in 100 g mla\u010dne vode. Dobro preme\u0161amo in pustimo stati 2 do 3 minute, da nastane gost gel.\"},{\"@type\":\"HowToStep\",\"text\":\"Zme\u0161amo testo\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji posodi zme\u0161amo vse suhe sestavine. Dodamo psyllium gel, jajca, olje ali maslo in ostalo vodo (200 g).\"},{\"@type\":\"HowToStep\",\"text\":\"Me\u0161amo 3 do 5 minut, da se vse sestavine dobro pove\u017eejo. Testo mora biti gosto, sijo\u010de in lepljivo. Po\u010dasi se razleze, vendar ne sme biti teko\u010de.\"},{\"@type\":\"HowToStep\",\"text\":\"Kratek po\u010ditek\"},{\"@type\":\"HowToStep\",\"text\":\"Testo pustimo po\u010divati 15 do 20 minut, da moka in psyllium dobro hidrirata.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikujemo\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prelo\u017eimo v nama\u0161\u010den ali s papirjem oblo\u017een model za kruh (20 do 22 cm). Povr\u0161ino poravnamo z mokro lopatko ali \u017elico.\"},{\"@type\":\"HowToStep\",\"text\":\"Vzhajanje\"},{\"@type\":\"HowToStep\",\"text\":\"Pustimo vzhajati na toplem 35 do 50 minut.\"},{\"@type\":\"HowToStep\",\"text\":\"Naraste naj za pribli\u017eno 60 do 80 % in pride skoraj do roba peka\u010da.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dico segrejemo na 190 \u00b0C.\"},{\"@type\":\"HowToStep\",\"text\":\"Kruh pe\u010demo 55 minut v spodnji tretjini pe\u010dice.\"},{\"@type\":\"HowToStep\",\"text\":\"\u010ce se skorja prehitro zape\u010de, ga pokrijemo z aluminijasto folijo.\"},{\"@type\":\"HowToStep\",\"text\":\"Po 55 minutah minutah kruh vzamemo iz modela in ga 10 minut pe\u010demo na re\u0161etki, da se lepo zape\u010de tudi spodaj.\"},{\"@type\":\"HowToStep\",\"text\":\"Hlajenje\"},{\"@type\":\"HowToStep\",\"text\":\"Kruh prestavimo na re\u0161etko in ga popolnoma ohladimo (vsaj 2 uri), preden ga nare\u017eemo.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"}}<\/script>\n\n\n\n<h2 class=\"wp-block-heading\">Pogosta vpra\u0161anja (FAQ)<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj je moj brezglutenski kruh zbit ali gumijast?<\/strong><br>Najpogostej\u0161i razlog je preve\u010d vode ali premalo pe\u010den kruh. Pomembno je tudi, da testa ne pustimo vzhajati predolgo, saj se lahko struktura sesede. Kruh mora biti po peki dovolj lahek in popolnoma ohlajen pred rezanjem.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko namesto psylliuma uporabim kaj drugega?<\/strong><br>Psyllium je bistven za strukturo brezglutenskega kruha, zato ga te\u017eko v celoti nadomestimo. Alternativa so lahko chia ali lanena semena, vendar bo rezultat druga\u010den (bolj zbit in manj elasti\u010den).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko uporabim psyllium v prahu namesto lu\u0161\u010din?<\/strong><br>Lahko vendar pri peki kruha ne priporo\u010dam. Psyllium v prahu je bolj koncentriran, zato ga uporabimo pribli\u017eno 30 do 40 % manj. Lu\u0161\u010dine so bolj enostavne za uporabo in praviloma dajejo bolj stabilen rezultat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj kruh med peko pade?<\/strong><br>Najpogostej\u0161i razlog je preve\u010d vzhajano testo (overproof). Pri brezglutenskem kruhu ne \u010dakamo, da se volumen podvoji, ampak damo pe\u010di \u017ee, ko naraste za pribli\u017eno 60 do 80 %.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kako vem, da je kruh dovolj pe\u010den?<\/strong><br>Poleg \u010dasa peke lahko pomagamo s tehtanjem. Pravilno pe\u010den kruh tehta pribli\u017eno 680 do 710 g. Spodaj mora biti \u010dvrst, sredica pa ne sme biti mokra ali gumijasta. Ko kruh po dnu potrkamo, mora votlo doneti. Dober test je tudi kuhinjski termometer. Zapi\u010dimo ga do sredice, kjer mora biti 96 do 98 stopinj.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kako shranjujemo brezglutenski kruh?<\/strong><br>Kruh hranimo v zaprti posodi ali vre\u010dki pri sobni temperaturi. Najbolj\u0161i je prvi ali drugi dan, odli\u010dno pa se obnese tudi za toast.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko kruh zamrznem?<\/strong><br>Da. Najbolje je, da ga nare\u017eemo na rezine in zamrznemo. Po potrebi ga lahko damo direktno v toaster.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko uporabim drugo me\u0161anico mok?<\/strong><br>Lahko, vendar se lahko spremeni struktura in potrebna hidracija. Razli\u010dne moke ve\u017eejo razli\u010dno koli\u010dino vode, zato je treba recept po potrebi prilagoditi.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preprost recept za brezglutenski sendvi\u010d kruh, ki je mehak, ne drobljiv in primeren za vsakodnevne 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