{"id":11642,"date":"2026-05-06T11:30:54","date_gmt":"2026-05-06T11:30:54","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=11642"},"modified":"2026-06-01T23:08:41","modified_gmt":"2026-06-01T23:08:41","slug":"strucke-brez-kvasa-in-glutena","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/strucke-brez-kvasa-in-glutena\/","title":{"rendered":"\u0160tru\u010dke brez kvasa in 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\">Brezglutenske \u0161tru\u010dke brez klasi\u010dnih vzhajalnih sredstev<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">\u0160tru\u010dke brez kvasa in glutena so odli\u010dna izbira za vse, ki \u017eelite preprost doma\u010d kruh brez vzhajanja in dolge priprave. Kljub temu ostanejo mehke, zra\u010dne in prijetno elasti\u010dne.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Kombinacija <strong><a href=\"https:\/\/dietnikuhar.si\/ajda-zakladnica-bioloske-vrednosti-v-brezglutenski-kuhinji\/\" target=\"_blank\" data-type=\"post\" data-id=\"24\" rel=\"noreferrer noopener\">ajdove<\/a><\/strong>, <strong><a href=\"https:\/\/dietnikuhar.si\/proso\/\" target=\"_blank\" data-type=\"post\" data-id=\"33\" rel=\"noreferrer noopener\">prosene<\/a><\/strong> in <strong><a href=\"https:\/\/dietnikuhar.si\/riz-in-rizeva-moka\/\" target=\"_blank\" data-type=\"post\" data-id=\"9212\" rel=\"noreferrer noopener\">ri\u017eeve<\/a><\/strong> moke poskrbi za uravnote\u017een okus in strukturo, <strong><a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\" target=\"_blank\" data-type=\"post\" data-id=\"596\" rel=\"noreferrer noopener\">psyllium<\/a><\/strong> pa pomaga ustvariti mehkobo in povezanost testa brez glutena. Dodatek tapiokinega \u0161kroba izbolj\u0161a elasti\u010dnost, jabol\u010dni kis pa doda rahlo \u201cfermentiran\u201d okus, ki spominja na klasi\u010dne kru\u0161ne izdelke.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Recept je primeren za hiter doma\u010d brezglutenski kruh, pripravo sendvi\u010dev, zajtrke, malice ali vse, ki se iz razli\u010dnih razlogov \u017eelijo izogniti kvasu.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ker testo vsebuje precej ve\u010d vode kot klasi\u010dno kru\u0161no testo, ostanejo \u0161tru\u010dke prijetno mehke tudi po ohlajanju. Pomembno je le, da jih po peki pustimo dovolj dolgo po\u010divati, saj se takrat sredica dokon\u010dno stabilizira.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Kako brezglutenske \u0161tru\u010dke narastejo tudi brez kvasa?<\/h4>\n\n<p>Pri klasi\u010dnem kruhu za vzhajanje poskrbi kvas, pri teh \u0161tru\u010dkah pa glavno vlogo prevzame visoka, 155-odstotna hidracija testa. Brezglutenske moke in psyllium nase ve\u017eejo veliko koli\u010dino vode, zato med peko nastaja para, ki pomaga dvigniti testo in ustvariti mehkej\u0161o, bolj zra\u010dno strukturo.<\/p>\n\n<p>Psyllium skupaj z vodo ustvari elasti\u010den gel, ki v testu zadr\u017euje vlago in omogo\u010da, da \u0161tru\u010dke med peko ohranijo obliko ter volumen tudi brez glutena in brez klasi\u010dnega vzhajanja.<\/p>\n\n<p>Zato je testo precej bolj mehko in vla\u017eno kot pri obi\u010dajnem kruhu. Visoka hidracija je eden bistvenih razlogov, da \u0161tru\u010dke uspejo tudi brez kvasa.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Najbolj\u0161e so \u0161e rahlo mla\u010dne, odli\u010dne pa tudi naslednji dan, \u0161e posebej \u010de jih na hitro pogrejemo v pe\u010dici ali toasterju.<\/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\">\u0160tru\u010dke brez kvasa in 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\/05\/brezglutenske-strucke-brez-kvasa.webp\" alt=\"\u0160tru\u010dke brez kvasa in glutena\">\r\n    \t\r\n\t\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 ura in 15 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 \u0161tru\u010dk<\/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>Peka:<\/strong> 45 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\n200 g ajdove moke <br \/>\r\n100 g prosene moke <br \/>\r\n60 g ri\u017eeve moke <br \/>\r\n40 g tapiokinega \u0161kroba <br \/>\r\n12 g soli<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine<\/strong><br \/>\r\n620 ml mla\u010dne vode <br \/>\r\n20 g <a href=\"https:\/\/dietnikuhar.si\/psyllium-skrivnost-strukture-in-dolgotrajne-socnosti-brezglutenskega-kruha\/\"><strong>psyllium lu\u0161\u010din<\/strong><\/a><br \/>\r\n4 \u017eli\u010dke jabol\u010dnega kisa <br \/>\r\n4 \u017eli\u010dke olja<\/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 manj\u0161i posodi zme\u0161amo mla\u010dno vodo, psyllium, jabol\u010dni kis in olje. Dobro preme\u0161amo ter pustimo stati 10 minut, da nastane gost, \u017eelatinast gel.<\/li><li class=\"bold-step\"><strong>Me\u0161anje testa<\/strong><\/li><li class=\"normal-step\">Gel vlijemo v pripravljeno suho me\u0161anico in dobro preme\u0161amo, da dobimo homogeno testo. Masa mora biti mehka, rahlo lepljiva in precej bolj vla\u017ena kot klasi\u010dno kru\u0161no testo.<\/li><li class=\"normal-step\">Testo pustimo stati nekaj minut, saj bo psyllium dodatno vezal teko\u010dino.<\/li><li class=\"bold-step\"><strong>Po\u010ditek testa<\/strong><\/li><li class=\"normal-step\">Testo pustimo po\u010divati 10 minut, da moka in vlaknine vpijejo vodo ter se struktura stabilizira.<\/li><li class=\"bold-step\"><strong>Oblikovanje \u0161tru\u010dk<\/strong><\/li><li class=\"normal-step\">Z mokrimi rokami oblikujemo 8 manj\u0161ih \u0161tru\u010dk. Testa ne gnetemo preve\u010d, da v njem ohranimo \u010dim ve\u010d zra\u010dnosti. Povr\u0161ina je lahko rahlo nepravilna oziroma rustikalna<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">Peka\u010d, na katerem bomo pekli \u0161tru\u010dke, predhodno segrejemo v pe\u010dici. Na dno pe\u010dice postavimo kovinsko posodo za vrelo vodo.<\/li><li class=\"normal-step\">\u0160tru\u010dke prestavimo na segret peka\u010d, oblo\u017een s papirjem za peko, nato pa v posodo previdno vlijemo vrelo vodo, da ustvarimo paro.<\/li><li class=\"normal-step\">Pe\u010demo 10 minut pri 220 \u00b0C s paro, nato temperaturo zni\u017eamo na 200 \u00b0C, odstranimo peka\u010d z vrelo vodo in pe\u010demo \u0161e pribli\u017eno 30 minut.<\/li><li class=\"normal-step\">Za bolj suho in stabilno sredico zadnjih 10 minut zmanj\u0161amo vlago v pe\u010dici \u2013 vrata pe\u010dice lahko rahlo pripremo ali vklju\u010dimo ventilatorski na\u010din peke. \u0160tru\u010dke lahko po koncu peke pustimo \u0161e 10 minut v ugasnjeni pe\u010dici.<\/li><li class=\"bold-step\"><strong>Hlajenje<\/strong><\/li><li class=\"normal-step\">Pe\u010dene \u0161tru\u010dke pred rezanjem popolnoma ohladimo na re\u0161etki oziroma jih pustimo po\u010divati vsaj 45 minut, da se sredica dokon\u010dno stabilizira.<\/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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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\":\"\u0160tru\u010dke brez kvasa in glutena\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/05\\\/brezglutenske-strucke-brez-kvasa.webp\",\"description\":\"Suhe sestavine 200 g ajdove moke 100 g prosene moke 60 g ri\u017eeve moke 40 g tapiokinega \u0161kroba 12 g soli Mokre sestavine 620 ml mla\u010dne vode 20 g psyllium&hellip;\",\"recipeYield\":\"1 Porcija\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT45M\",\"totalTime\":\"PT75M\",\"recipeIngredient\":[\"Suhe sestavine\",\"200 g ajdove moke\",\"100 g prosene moke\",\"60 g ri\u017eeve moke\",\"40 g tapiokinega \u0161kroba\",\"12 g soli\",\"Mokre sestavine\",\"620 ml mla\u010dne vode\",\"20 g psyllium lu\u0161\u010din\",\"4 \u017eli\u010dke jabol\u010dnega kisa\",\"4 \u017eli\u010dke olja\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava gela\"},{\"@type\":\"HowToStep\",\"text\":\"V manj\u0161i posodi zme\u0161amo mla\u010dno vodo, psyllium, jabol\u010dni kis in olje. Dobro preme\u0161amo ter pustimo stati 10 minut, da nastane gost, \u017eelatinast gel.\"},{\"@type\":\"HowToStep\",\"text\":\"Me\u0161anje testa\"},{\"@type\":\"HowToStep\",\"text\":\"Gel vlijemo v pripravljeno suho me\u0161anico in dobro preme\u0161amo, da dobimo homogeno testo. Masa mora biti mehka, rahlo lepljiva in precej bolj vla\u017ena kot klasi\u010dno kru\u0161no testo.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo pustimo stati nekaj minut, saj bo psyllium dodatno vezal teko\u010dino.\"},{\"@type\":\"HowToStep\",\"text\":\"Po\u010ditek testa\"},{\"@type\":\"HowToStep\",\"text\":\"Testo pustimo po\u010divati 10 minut, da moka in vlaknine vpijejo vodo ter se struktura stabilizira.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje \u0161tru\u010dk\"},{\"@type\":\"HowToStep\",\"text\":\"Z mokrimi rokami oblikujemo 8 manj\u0161ih \u0161tru\u010dk. Testa ne gnetemo preve\u010d, da v njem ohranimo \u010dim ve\u010d zra\u010dnosti. Povr\u0161ina je lahko rahlo nepravilna oziroma rustikalna\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\u010d, na katerem bomo pekli \u0161tru\u010dke, predhodno segrejemo v pe\u010dici. Na dno pe\u010dice postavimo kovinsko posodo za vrelo vodo.\"},{\"@type\":\"HowToStep\",\"text\":\"\u0160tru\u010dke prestavimo na segret peka\u010d, oblo\u017een s papirjem za peko, nato pa v posodo previdno vlijemo vrelo vodo, da ustvarimo paro.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010demo 10 minut pri 220 \u00b0C s paro, nato temperaturo zni\u017eamo na 200 \u00b0C, odstranimo peka\u010d z vrelo vodo in pe\u010demo \u0161e pribli\u017eno 30 minut.\"},{\"@type\":\"HowToStep\",\"text\":\"Za bolj suho in stabilno sredico zadnjih 10 minut zmanj\u0161amo vlago v pe\u010dici \u2013 vrata pe\u010dice lahko rahlo pripremo ali vklju\u010dimo ventilatorski na\u010din peke. \u0160tru\u010dke lahko po koncu peke pustimo \u0161e 10 minut v ugasnjeni pe\u010dici.\"},{\"@type\":\"HowToStep\",\"text\":\"Hlajenje\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dene \u0161tru\u010dke pred rezanjem popolnoma ohladimo na re\u0161etki oziroma jih pustimo po\u010divati vsaj 45 minut, da se sredica dokon\u010dno stabilizira.\"}],\"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 class=\"wp-block-paragraph\"><strong>Ali lahko uporabimo druge brezglutenske moke?<\/strong><br>Da, vendar se lahko tekstura precej spremeni. Ajdova, prosena in ri\u017eeva moka so v receptu uravnote\u017eene tako, da skupaj ustvarijo dobro strukturo in okus.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko izpustimo psyllium?<\/strong><br>Ne priporo\u010dam. Psyllium je klju\u010dna sestavina, saj pomaga povezati testo, zadr\u017eevati vlago in nadome\u0161\u010da del funkcije glutena.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj morajo \u0161tru\u010dke po peki po\u010divati?<\/strong><br>Med ohlajanjem se sredica dokon\u010dno stabilizira. \u010ce \u0161tru\u010dke prere\u017eemo prehitro, lahko delujejo mokre ali gumijaste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko testo pripravimo vnaprej?<\/strong><br>Najbolj\u0161i rezultat dobimo, \u010de testo spe\u010demo kmalu po pripravi. Zaradi psylliuma se testo z dalj\u0161im stanjem dodatno zgosti.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kako shranjujemo \u0161tru\u010dke?<\/strong><br>Hranimo jih v zaprti posodi ali vre\u010dki pri sobni temperaturi. Naslednji dan jih je priporo\u010dljivo na kratko pogreti v pe\u010dici ali toasterju.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko \u0161tru\u010dke zamrznemo?<\/strong><br>Da. Po popolnem ohlajanju jih lahko zamrznemo in po potrebi pogrejemo neposredno iz zamrzovalnika.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u0160tru\u010dke brez kvasa in glutena so preproste \u0161tru\u010dke brez vzhajanja in dolge priprave. Mehka sredica, hrustljava skorja in odli\u010dna tekstura tudi brez glutena.<\/p>","protected":false},"author":1,"featured_media":11647,"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-11642","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\/05\/strucke-brez-kvasa-in-glutena.webp",1200,800,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena-300x200.webp",300,200,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena-768x512.webp",768,512,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena-1024x683.webp",1024,683,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena.webp",1200,800,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena.webp",1200,800,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/05\/strucke-brez-kvasa-in-glutena-18x12.webp",18,12,true]},"uagb_author_info":{"display_name":"Bla\u017e","author_link":"https:\/\/dietnikuhar.si\/hr\/author\/blaz\/"},"uagb_comment_info":0,"uagb_excerpt":"\u0160tru\u010dke brez kvasa in glutena so preproste \u0161tru\u010dke brez vzhajanja in dolge priprave. Mehka sredica, hrustljava skorja in odli\u010dna tekstura tudi brez glutena.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11642","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=11642"}],"version-history":[{"count":29,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11642\/revisions"}],"predecessor-version":[{"id":11768,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/11642\/revisions\/11768"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/11647"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=11642"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=11642"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=11642"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}