{"id":480,"date":"2025-12-30T19:47:16","date_gmt":"2025-12-30T19:47:16","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=480"},"modified":"2026-04-14T13:07:10","modified_gmt":"2026-04-14T13:07:10","slug":"brezglutenske-ciabatte","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenske-ciabatte\/","title":{"rendered":"Ciabatte &#8211; Hrustljav u\u017eitek"},"content":{"rendered":"\n<div class=\"jump-pill\">\n  <a href=\"#recept\">Pojdi na recept<\/a>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\">Ciabatta je znana po svoji zna\u010dilni obliki, tanki hrustljavi skorji in zra\u010dni, rahlo nepravilni sredici. Pri klasi\u010dni peki to strukturo ustvari gluten, ki med fermentacijo zadr\u017ei pline in oblikuje odprto mre\u017eo testa.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pri brezglutenski peki tega naravnega ogrodja nimamo, zato je treba strukturo testa ustvariti druga\u010de. V tem receptu jo omogo\u010da <strong><a href=\"https:\/\/dietnikuhar.si\/temna-krusna-mesanica\/\" target=\"_blank\" data-type=\"post\" data-id=\"9590\" rel=\"noreferrer noopener\">temna kru\u0161na me\u0161anica mok<\/a><\/strong>, \u0161kroba in <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\">psylliuma<\/a><\/strong>, ki skupaj tvorijo stabilno, a \u0161e vedno dovolj mehko testo. Psyllium z vodo ustvari gel, ki pove\u017ee sestavine in omogo\u010di, da se testo med vzhajanjem in peko obna\u0161a podobno kot klasi\u010dno kru\u0161no testo.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pomembno vlogo ima tudi hidracija. Testo za ciabatto je nekoliko bolj mehko kot pri klasi\u010dni \u0161truci, zato lahko med peko nastane bolj odprta in zra\u010dna sredica. Para v prvem delu peke pomaga, da se skorja razvije po\u010dasi in kruh lepo naraste.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rezultat so rahle brezglutenske ciabatte z zlato rjavo skorjo in mehko sredico, ki so odli\u010dne za sendvi\u010de, bruschette ali preprosto z dobrim olivnim oljem.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Maillardova reakcija in hrustljava skorja<\/h4>\n\n<p>\nMaillardova reakcija je kemi\u010dni proces, pri katerem se pri vi\u0161jih temperaturah sladkorji in aminokisline (iz beljakovin) pove\u017eejo ter ustvarijo zna\u010dilno rjavo barvo, aromo in globok okus pe\u010denega kruha.\n<\/p>\n<hr class=\"info-divider\">\n<p>\nZaradi nje imajo pekovski izdelki zlato-rjavo skorjo, rahlo ore\u0161kaste note in bogatej\u0161i okus. Reakcija se za\u010dne pribli\u017eno pri 140\u2013160 \u00b0C, zato je visoka za\u010detna temperatura peke bistvenega pomena za lepo obarvano in aromati\u010dno skorjo. \n<\/p>\n\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj so te ciabatte druga\u010dne?<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Struktura, ki diha:<\/strong> Skrivnost je v  psyllium-tapiokinem gelu, ki testu podari elasti\u010dnost in so\u010dnost.<\/li>\n\n\n\n<li><strong>Stabilna energija:<\/strong> Zahvaljujo\u010d bogati vsebnosti vlaknin boste po obroku ostali siti in polni energije, brez tistega zna\u010dilnega ob\u010dutka te\u017ee v \u017eelodcu.<\/li>\n\n\n\n<li><strong>Univerzalni okus:<\/strong> Odli\u010dno se podajo k olivnemu olju, narezkom ali kot osnova za sendvi\u010d.<\/li>\n<\/ul>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n  <h4>Peka, ki prina\u0161a rezultate<\/h4>\n  <p>Verjamem, da vam bodo te ciabatte uspele \u017ee v prvem poskusu in da bodo postale stalnica na va\u0161em jedilniku. Peka brez glutena je le razumevanje pravih razmerij.<\/p>\n  \n  <p>\u010ce se vam pri pripravi kje ustavi ali \u010de \u017eelite recept prilagoditi svojim najljub\u0161im mokam, ne pozabite uporabiti<a href=\"https:\/\/dietnikuhar.si\/kalkulator\/\" style=\"background-color: #ffffff; color: #DCA54A; padding: 4px 10px; border-radius: 6px; font-weight: bold; text-decoration: none; display: inline-block;\">brezglutenskega kalkulatorja,<\/a>ki bo poskrbel, da bodo razmerja vedno optimalna.<\/p>\n\r\n    <\/div>\r\n    \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\">Ciabatte &#8211; Hrustljav u\u017eitek<\/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\/02\/ciabatte_recept.webp\" alt=\"Ciabatte &#8211; Hrustljav u\u017eitek\">\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 uri in 20 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 8 ciabatt<\/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> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Vzhajanje:<\/strong> 60 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 35 minut<\/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\">Suhe sestavine:<\/strong><br \/>\r\n- 235 g <a href=\"https:\/\/dietnikuhar.si\/enciklopedija-mok\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>temne me\u0161anice mok<\/strong><\/a><br \/>\r\n- 1 \u017elica sladkorja<br \/>\r\n- 9 g instant kvasa<br \/>\r\n- 9 g soli (1,5 \u017eli\u010dke)<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Mokre sestavine:<\/strong><br \/>\r\n- 18 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\n- 415 g mla\u010dne vode<br \/>\r\n- 115 g tapiokinega \u0161kroba<br \/>\r\n- 2 \u017elici olivnega olja<br \/>\r\n- 1 \u017elica jabol\u010dnega kisa<\/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 testa<\/strong><\/li><li class=\"normal-step\">V posodi zme\u0161amo psyllium in mla\u010dno vodo. Me\u0161amo, dokler ne nastane gost, gladek gel s strukturo pudinga, ki dr\u017ei obliko. Gel pustimo stati 2 do 3 minute, da se popolnoma zgosti.<\/li><li class=\"normal-step\">V pripravljen gel vme\u0161amo tapiokin \u0161krob, 2 \u017elici olivnega olja in jabol\u010dni kis ter dobro preme\u0161amo, da dobimo enakomerno, gladko zmes.<\/li><li class=\"normal-step\">V ve\u010dji skledi zme\u0161amo vse suhe sestavine: moke, sladkor, kvas in sol. V sredini naredimo vdolbino in vanjo dodamo psyllium-tapiokin gel.<\/li><li class=\"normal-step\">Testo me\u0161amo z roko ali kuhinjskim me\u0161alnikom pribli\u017eno 5 minut. Testo bo mehko in rahlo lepljivo, vendar kompaktno in oblikovalno \u2013 dodatne moke ne dodajamo.<\/li><li class=\"bold-step\"><strong>Oblikovanje<\/strong><\/li><li class=\"normal-step\">Testo prenesemo na peki papir, ga ne\u017eno oblikujemo v pravokotnik in razdelimo na 8 kosov. Povr\u0161ine ne gladimo preve\u010d \u2013 rahlo neenakomerna oblika je zna\u010dilna za ciabatto.<\/li><li class=\"normal-step\">Ciabatte pustimo vzhajati na toplem 30\u201360 minut, da opazno narastejo in postanejo rahlo zra\u010dne. Ko so vzhajane, jih ne\u017eno prema\u017eemo z olivnim oljem.<\/li><li class=\"bold-step\"><strong>Peka<\/strong><\/li><li class=\"normal-step\">Zadnjih 15 minut vzhajanja segrejemo pe\u010dico na 250 \u00b0C skupaj s peka\u010dem. Na dno pe\u010dice postavimo manj\u0161i kovinski peka\u010d za vodo.<\/li><li class=\"normal-step\">Ciabatte skupaj s peki papirjem previdno prestavimo na vro\u010d peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo za u\u010dinek pare (pazimo na vro\u010do paro).<\/li><li class=\"normal-step\">Temperaturo takoj zni\u017eamo na 220 \u00b0C in pe\u010demo 10 minut s paro. Nato odstranimo posodo z vodo, temperaturo zni\u017eamo na 200 \u00b0C in pe\u010demo \u0161e pribli\u017eno 25 minut, da postanejo zlato rjave in hrustljave.<\/li><li class=\"normal-step\">Pe\u010dene ciabatte ohladimo na re\u0161etki, da se skorja pravilno utrdi.<\/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;'>temna me\u0161anica mok <small style='color:#bbb;'>(235g)<\/small><\/td>\r\n                        <td>853<\/td>\r\n                        <td>192.7<\/td>\r\n                        <td>10.3<\/td>\r\n                        <td>3.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>suhi kvas <small style='color:#bbb;'>(9g)<\/small><\/td>\r\n                        <td>29<\/td>\r\n                        <td>3.6<\/td>\r\n                        <td>3.7<\/td>\r\n                        <td>0.5<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>tapiokin \u0161krob <small style='color:#bbb;'>(115g)<\/small><\/td>\r\n                        <td>412<\/td>\r\n                        <td>101.2<\/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;'>(18g)<\/small><\/td>\r\n                        <td>34<\/td>\r\n                        <td>0.3<\/td>\r\n                        <td>0.4<\/td>\r\n                        <td>0.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olivno olje <small style='color:#bbb;'>(30g)<\/small><\/td>\r\n                        <td>270<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>30.0<\/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 style=\"border-top: 1px solid #ddd; font-weight: bold; color: #4A4A4A;\">\r\n                        <td style=\"padding: 6px;\">SKUPAJ (celoten recept)<\/td>\r\n                        <td>1,646<\/td>\r\n                        <td>309.8<\/td>\r\n                        <td>14.4<\/td>\r\n                        <td>33.7<\/td>\r\n                    <\/tr>\r\n                    <tr class=\"per-serving-row\" style=\"background-color: #fafafa; color: #4A4A4A; font-weight: bold; font-size: 0.8rem; border-top: 2px solid #f9f9f9;\">\r\n                        <td style=\"padding: 8px 6px; text-transform: uppercase;\">\r\n                          ciabatta (1\/8)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">206<\/td>\r\n                        <td>38.7<\/td>\r\n                        <td>1.8<\/td>\r\n                        <td>4.2<\/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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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\":\"Ciabatte &#8211; Hrustljav u\u017eitek\",\"image\":\"https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/ciabatte_recept.webp\",\"description\":\"Suhe sestavine: - 235 g temne me\u0161anice mok - 1 \u017elica sladkorja - 9 g instant kvasa - 9 g soli (1,5 \u017eli\u010dke) Mokre sestavine: - 18 g psyllium lu\u0161\u010din&hellip;\",\"recipeYield\":\"8 ciabatta\",\"recipeIngredient\":[\"Suhe sestavine:\",\"- 235 g temne me\u0161anice mok\",\"- 1 \u017elica sladkorja\",\"- 9 g instant kvasa\",\"- 9 g soli (1,5 \u017eli\u010dke)\",\"Mokre sestavine:\",\"- 18 g  psyllium lu\u0161\u010din\",\"- 415 g mla\u010dne vode\",\"- 115 g tapiokinega \u0161kroba\",\"- 2 \u017elici olivnega olja\",\"- 1 \u017elica jabol\u010dnega kisa\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Priprava testa\"},{\"@type\":\"HowToStep\",\"text\":\"V posodi zme\u0161amo psyllium in mla\u010dno vodo. Me\u0161amo, dokler ne nastane gost, gladek gel s strukturo pudinga, ki dr\u017ei obliko. Gel pustimo stati 2 do 3 minute, da se popolnoma zgosti.\"},{\"@type\":\"HowToStep\",\"text\":\"V pripravljen gel vme\u0161amo tapiokin \u0161krob, 2 \u017elici olivnega olja in jabol\u010dni kis ter dobro preme\u0161amo, da dobimo enakomerno, gladko zmes.\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji skledi zme\u0161amo vse suhe sestavine: moke, sladkor, kvas in sol. V sredini naredimo vdolbino in vanjo dodamo psyllium-tapiokin gel.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo me\u0161amo z roko ali kuhinjskim me\u0161alnikom pribli\u017eno 5 minut. Testo bo mehko in rahlo lepljivo, vendar kompaktno in oblikovalno \u2013 dodatne moke ne dodajamo.\"},{\"@type\":\"HowToStep\",\"text\":\"Oblikovanje\"},{\"@type\":\"HowToStep\",\"text\":\"Testo prenesemo na peki papir, ga ne\u017eno oblikujemo v pravokotnik in razdelimo na 8 kosov. Povr\u0161ine ne gladimo preve\u010d \u2013 rahlo neenakomerna oblika je zna\u010dilna za ciabatto.\"},{\"@type\":\"HowToStep\",\"text\":\"Ciabatte pustimo vzhajati na toplem 30\u201360 minut, da opazno narastejo in postanejo rahlo zra\u010dne. Ko so vzhajane, jih ne\u017eno prema\u017eemo z olivnim oljem.\"},{\"@type\":\"HowToStep\",\"text\":\"Peka\"},{\"@type\":\"HowToStep\",\"text\":\"Zadnjih 15 minut vzhajanja segrejemo pe\u010dico na 250 \u00b0C skupaj s peka\u010dem. Na dno pe\u010dice postavimo manj\u0161i kovinski peka\u010d za vodo.\"},{\"@type\":\"HowToStep\",\"text\":\"Ciabatte skupaj s peki papirjem previdno prestavimo na vro\u010d peka\u010d. V spodnji peka\u010d vlijemo vrelo vodo za u\u010dinek pare (pazimo na vro\u010do paro).\"},{\"@type\":\"HowToStep\",\"text\":\"Temperaturo takoj zni\u017eamo na 220 \u00b0C in pe\u010demo 10 minut s paro. Nato odstranimo posodo z vodo, temperaturo zni\u017eamo na 200 \u00b0C in pe\u010demo \u0161e pribli\u017eno 25 minut, da postanejo zlato rjave in hrustljave.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010dene ciabatte ohladimo na re\u0161etki, da se skorja pravilno utrdi.\"}],\"author\":{\"@type\":\"Person\",\"name\":\"Dietni kuhar Bla\u017e\"},\"prepTime\":\"PT15M\",\"cookTime\":\"PT35M\",\"totalTime\":\"PT110M\"}<\/script>\n","protected":false},"excerpt":{"rendered":"<p>Odli\u010dne brezglutenske ciabatte s hrustljavo skorjo in mehko sredico.<\/p>","protected":false},"author":1,"featured_media":7633,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_uag_custom_page_level_css":"","site-sidebar-layout":"right-sidebar","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 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