{"id":8506,"date":"2026-02-21T14:33:02","date_gmt":"2026-02-21T14:33:02","guid":{"rendered":"https:\/\/dietnikuhar.si\/?p=8506"},"modified":"2026-03-21T23:03:55","modified_gmt":"2026-03-21T23:03:55","slug":"brezglutenske-tortilje","status":"publish","type":"post","link":"https:\/\/dietnikuhar.si\/hr\/brezglutenske-tortilje\/","title":{"rendered":"Brezglutenske tortilje"},"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\">Mehke, pro\u017ene in brez gumijaste teksture<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Brezglutenske tortilje so pogosto razo\u010daranje \u2013 preve\u010d gumijaste, suhe ali lomljive. Doma\u010da priprava pa poka\u017ee, da to sploh ni nujno. Te tortilje so mehke, pro\u017ene in prijetnega, naravnega okusa. Brez umetnega ob\u010dutka v ustih in brez tiste zna\u010dilne \u201cindustrijske\u201d teksture, ki jo poznamo pri mnogih kupljenih razli\u010dicah. Najve\u010dja prednost <strong><a href=\"https:\/\/dietnikuhar.si\/univerzalna-brezglutenska-mesanica-mok\/\" data-type=\"post\" data-id=\"9478\" target=\"_blank\" rel=\"noreferrer noopener\">doma\u010de me\u0161anice mok<\/a><\/strong> je, da si enkrat pripravi\u0161 osnovo, nato pa je priprava \u010desarkoli hitra in enostavna. In kar je najpomembneje \u2013 to\u010dno ve\u0161, kaj je v njih.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Obstajata dva na\u010dina priprave brezglutenskih tortilj, ki dajeta razli\u010dne rezultate.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prvi na\u010din temelji na <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\">psylliumu<\/a><\/strong>, ki testu doda ve\u010d strukture in vlaknin. Tortilje so zato bolj robustne, so\u010dne in nasitne, hkrati pa tudi precej bolj trpe\u017ene. Zaradi tega so odli\u010dna izbira za bogato nadevane jedi, kot so burriti, saj se ne trgajo in dobro dr\u017eijo obliko.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Drugi uporablja <strong><a href=\"https:\/\/dietnikuhar.si\/ksantan-gumi\/\" data-type=\"post\" data-id=\"608\" target=\"_blank\" rel=\"noreferrer noopener\">ksantan gumi<\/a><\/strong> v kombinaciji s poparjanjem moke. Ta korak delno \u017eelatinizira \u0161krob, zato testo postane bolj povezano, svilnato in pro\u017eno. Rezultat so tanke, ne\u017ene in mehke tortilje.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Priprava je v obeh primerih preprosta. Testo zamesimo v nekaj minutah. Elasti\u010dnost zagotavlja bodisi \u017eelatiniziran \u0161krob s pomo\u010djo poparjanja moke in ksantana bodisi psyllium, zato se tortilje lepo razvaljajo, zvijajo in ne pokajo. Oba na\u010dina sta opisana v receptu.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Katero metodo izbrati?<\/h4>\n  <ul>\n    <li>Za kebab, burrito \u2192 <strong>psyllium<\/strong><\/li>\n    <li>Za tanke tortilje \u2192 <strong>ksantan + poparjanje<\/strong><\/li>\n    <li>Za shranjevanje (hladilnik) \u2192 <strong>psyllium<\/strong><\/li>\n    <li>Za quesadille \u2192 <strong>ksantan<\/strong><\/li>\n  <\/ul>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"wp-block-paragraph\">Psyllium tortilje so mehkej\u0161e, bolj so\u010dne in primerne za bogato nadevane jedi (kebab, burrito, tacosi), medtem ko so tortilje s ksantanom in poparjanjem bolj gladke, tanke in idealne za la\u017eje nadeve ter peko na ponvi (quesadille).<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Ko so pe\u010dene, jih zlo\u017eimo eno na drugo in pokrijemo \u2014 para, ki se ujame med njimi, poskrbi, da ostanejo mehke in pripravljene za polnjenje.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Velika prednost tortilj je tudi prakti\u010dnost. Ko so enkrat pe\u010dene, jih lahko brez te\u017eav shranimo v hladilniku ali zamrznemo. Pred uporabo jih le na kratko pogrejemo na suhi ponvi ali v pe\u010dici in ponovno postanejo mehke ter pro\u017ene, kot sve\u017ee pe\u010dene. Tako jih lahko pripravimo vnaprej in si prihranimo \u010das, ko jih potrebujemo.<\/p>\n\n\n\n\r\n    <div class=\"info-box\">\r\n        \n<h4>Predlog nadeva \u2013 sve\u017ea zelenjavna osnova s pi\u0161\u010dancem<\/h4>\n\n<p>\nZa polnjenje tortilj pripravimo preprosto in uravnote\u017eeno kombinacijo sve\u017ee zelenjave ter toplega mesa. Papriko, paradi\u017enik, kumarice (katerim pred tem izdolbemo semena, da nadev ne postane preve\u010d voden) in \u010debulo nare\u017eemo na manj\u0161e kockice. Dodamo liste zelene solate, kuhana koruzna zrna in po \u017eelji tanko narezano sve\u017ee zelje. Posebej pripravimo na kockice narezanega, popra\u017eenega pi\u0161\u010danca, ki naj ostane so\u010den in rahlo zape\u010den.\n\nVsako sestavino razporedimo v svojo skodelico in postavimo na mizo, da si vsak tortiljo napolni po svojih \u017eeljah. Tak na\u010din serviranja omogo\u010da prilagajanje okusa in koli\u010dine, obenem pa ohrani sve\u017eino posameznih sestavin. Topel pi\u0161\u010danec in hrustljava zelenjava ustvarita prijeten kontrast mehki, pro\u017eni tortilji. Zraven postre\u017eemo majonezno jogurtovo omako:\n<\/p>\n\n\n<h4>Majonezno-jogurtova omaka<\/h4>\n<p>\nZa omako zme\u0161amo dve \u017elici majoneze in 3 dl jogurta, dodamo \u010detrt \u017eli\u010dke \u010desna v prahu, pol \u017eli\u010dke mlete paprike ter za\u010dinimo s soljo in sve\u017ee mletim poprom po okusu. Vse skupaj dobro preme\u0161amo, da dobimo gladko, rahlo kremasto omako, ki ni prete\u017eka, a vseeno polnega okusa.\n\nOmaka naj pred uporabo vsaj 10 do 15 minut po\u010diva v hladilniku, da se okusi pove\u017eejo. Zaradi jogurta ostane sve\u017ea in lahkotna, majoneza pa poskrbi za polnost in zaokro\u017een okus. Odli\u010dno dopolni so\u010dnega pi\u0161\u010danca in hrustljavo zelenjavo, hkrati pa ne preglasi mehke tortilje.\n\n\u010ce \u017eelimo nekoliko izrazitej\u0161i okus, lahko dodamo \u0161e kapljico limoninega soka ali \u0161\u010depec dimljene paprike.\n<\/p>\n<p>Postre\u017eemo v skledici, tako kot ostale sestavine, da si vsak postre\u017ee sam.<\/p>\n\r\n    <\/div>\r\n    \n\n\n\n<p class=\"has-text-align-left wp-block-paragraph\">To sta recepta, ki zdru\u017eujeta enostavnost priprave, zanesljivo teksturo in okus, ki brez te\u017eav prese\u017ee kupljene razli\u010dice.<\/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 tortilje<\/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\/brezglutenska-tortilja-polnjena-s-piscancem-in-zelenjavo.webp\" alt=\"Brezglutenske tortilje\">\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\/univerzalna-brezglutenska-mesanica-mok\/\">\r\n                Univerzalna brezglutenska 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> 55 minut<\/div>\r\n                                        <div class=\"dk-meta-item\"><strong>Koli\u010dina:<\/strong> 6 do 8 tortilj<\/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>Po\u010ditek:<\/strong> 15 minut<\/div><div class=\"dk-meta-item\"><strong>Peka:<\/strong> 10 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\">Za na\u010din priprave s psyllium gelom (mehke tortilje):<\/strong><br \/>\r\n<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><br \/>\r\n- 300 g tople vode<br \/>\r\n- 3 \u017elice olja<br \/>\r\n- 250 g <a href=\"https:\/\/dietnikuhar.si\/univerzalna-brezglutenska-mesanica-mok\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>univerzalne me\u0161anice mok<\/strong><\/a><br \/>\r\n- 1\/2 \u017eli\u010dke soli<\/div><div class=\"dk-sestavine-sekcija\"><strong class=\"dk-naslov-sekcije\">Za na\u010din priprave s ksantanom in poparjanjem (tanke tortilje):<\/strong><br \/>\r\n<br \/>\r\n- 250 g <a href=\"https:\/\/dietnikuhar.si\/univerzalna-brezglutenska-mesanica-mok\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>univerzalne me\u0161anice mok<\/strong><\/a><br \/>\r\n- 6 g <a href=\"https:\/\/dietnikuhar.si\/ksantan-gumi\/\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>ksantan gumija<\/strong><\/a> (pribli\u017eno 1 zvrhana \u010dajna \u017eli\u010dka)<br \/>\r\n- 1\/2 \u010dajne \u017eli\u010dke soli<br \/>\r\n- 1 \u017elica olivnega olja<br \/>\r\n- 220 ml vrele 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>Na\u010din priprave psylliumom<\/strong><\/li><li class=\"normal-step\">V skledi zme\u0161amo toplo vodo in psyllium. Po\u010diva naj 10 minut, da nastane gost, elasti\u010den gel. Dodamo olje.<\/li><li class=\"normal-step\">Dodamo moko in sol. Preme\u0161amo in nato gnetemo 1 do 2 minuti, da dobimo gladko in mehko testo. Testo mora biti pro\u017eno in na dotik rahlo vla\u017eno, vendar ne lepljivo. Po potrebi dodamo \u017elico ali dve vode, saj se vpojnost mok lahko razlikuje.<\/li><li class=\"normal-step\">Testo pokrijemo in pustimo po\u010divati 10 do 15 minut, da se vse sestavine popolnoma prepojijo in struktura stabilizira.<\/li><li class=\"normal-step\">Testo razdelimo na 6 do 8 enakih delov. Oblikujemo gladke kroglice.<\/li><li class=\"normal-step\">Valjamo na pomokani povr\u0161ini. Zvaljamo zelo tanko \u2013 skoraj prosojno \u2013 na premer pribli\u017eno 20 do 22 cm.<\/li><li class=\"normal-step\">Odve\u010dno moko otresemo. Pe\u010demo na zelo vro\u010di, suhi ponvi. Tortiljo polo\u017eimo na ponev in pe\u010demo pribli\u017eno 30 do 40 sekund. Ko se za\u010dnejo pojavljati mehur\u010dki, jo obrnemo in pe\u010demo nekoliko kraj\u0161i \u010das oziroma dokler se ne napihne.. Ne prepe\u010demo, saj se lahko izsu\u0161i.<\/li><li class=\"normal-step\">Takoj po peki jih zlagamo na kro\u017enik in pokrijemo s \u010disto krpo, ali postavimo v posodo s pokrovom, da se para ujame in ostanejo mehke. Tako ostanejo pro\u017ene in primerne za zvijanje.<\/li><li class=\"bold-step\"><strong>Na\u010din priprave s ksantanom in poparjanjem moke<\/strong><\/li><li class=\"normal-step\">V ve\u010dji skledi temeljito zme\u0161amo univerzalno me\u0161anico mok, ksantan gumi in sol. Pomembno je, da se ksantan gumi enakomerno porazdeli med moko.<\/li><li class=\"normal-step\">V sredini suhih sestavin naredimo jamico. Vanjo vlijemo olivno olje in vrelo vodo. Takoj za\u010dnemo me\u0161ati s kuhalnico ali \u017elico, da vro\u010dina \"skuha\" tapiokin \u0161krob in nastane gosta, lepljiva masa.<\/li><li class=\"normal-step\">Ko se testo dovolj ohladi, da ga lahko primemo z rokami, ga prestavimo na delovno povr\u0161ino. Testo gnetemo pribli\u017eno 3 do 5 minut, dokler ne postane popolnoma gladko, pro\u017eno in sijo\u010de. \u010ce je testo presuho, dodamo kapljico vode; \u010de se preve\u010d lepi, dodamo \u0161\u010depec moke.<\/li><li class=\"normal-step\">Testo oblikujemo v kroglo, ga tesno zavijemo v prozorno folijo in pustimo po\u010divati na sobni temperaturi vsaj 30 minut. Ta korak je bistven, da ksantan gumi razvije svojo elasti\u010dnost.<\/li><li class=\"normal-step\">Testo razdelimo na 6 do 8 enakomernih kroglic. Vsako kroglico posebej razvaljamo med dvema listoma papirja za peko, da dobimo \u010dim tanj\u0161i krog (premera okoli 20 cm).<\/li><li class=\"normal-step\">Ponev mo\u010dno segrejemo na plinskem kuhalniku. Tortiljo polo\u017eimo na suho, vro\u010do ponev in jo pe\u010demo pribli\u017eno 30 do 45 sekund na vsaki strani. Ko opazimo prve rjave pikice in se tortilja za\u010dne rahlo napihovati, je pe\u010dena.<\/li><li class=\"normal-step\">Pe\u010deno tortiljo takoj vzamemo iz ponve in jo polo\u017eimo v posodo s pokrovom ali jo tesno zavijemo v \u010disto kuhinjsko krpo. Para, ki jo tortilja oddaja, bo poskrbela, da bo ostala mehka in popolnoma upogljiva.<\/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;'>univerzalna me\u0161anica mok <small style='color:#bbb;'>(240g)<\/small><\/td>\r\n                        <td>871<\/td>\r\n                        <td>196.8<\/td>\r\n                        <td>10.6<\/td>\r\n                        <td>3.1<\/td>\r\n                    <\/tr><tr>\r\n                        <td style='padding:5px;'>olje <small style='color:#bbb;'>(40g)<\/small><\/td>\r\n                        <td>360<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>0.0<\/td>\r\n                        <td>40.0<\/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>1,231<\/td>\r\n                        <td>196.8<\/td>\r\n                        <td>10.6<\/td>\r\n                        <td>43.1<\/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                          tortilja (1\/8)\r\n                        <\/td>\r\n                        <td style=\"color: #4A4A4A;\">154<\/td>\r\n                        <td>24.6<\/td>\r\n                        <td>1.3<\/td>\r\n                        <td>5.4<\/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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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 tortilje\",\"image\":\"https:\\\/\\\/dietnikuhar.si\\\/wp-content\\\/uploads\\\/2026\\\/02\\\/brezglutenska-tortilja-polnjena-s-piscancem-in-zelenjavo.webp\",\"description\":\"Za na\u010din priprave s psyllium gelom (mehke tortilje): - 14 g psyllium lu\u0161\u010din - 300 g tople vode - 3 \u017elice olja - 250 g univerzalne me\u0161anice mok - 1\\\/2&hellip;\",\"recipeYield\":\"8 tortilja\",\"prepTime\":\"PT30M\",\"cookTime\":\"PT10M\",\"totalTime\":\"PT40M\",\"recipeIngredient\":[\"Za na\u010din priprave s psyllium gelom (mehke tortilje):\",\"- 14 g psyllium lu\u0161\u010din\",\"- 300 g tople vode\",\"- 3 \u017elice olja\",\"- 250 g univerzalne me\u0161anice mok\",\"- 1\\\/2 \u017eli\u010dke soli\",\"Za na\u010din priprave s ksantanom in poparjanjem (tanke tortilje):\",\"- 250 g univerzalne me\u0161anice mok\",\"- 6 g ksantan gumija (pribli\u017eno 1 zvrhana \u010dajna \u017eli\u010dka)\",\"- 1\\\/2 \u010dajne \u017eli\u010dke soli\",\"- 1 \u017elica olivnega olja\",\"- 220 ml vrele vode\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"text\":\"Na\u010din priprave psylliumom\"},{\"@type\":\"HowToStep\",\"text\":\"V skledi zme\u0161amo toplo vodo in psyllium. Po\u010diva naj 10 minut, da nastane gost, elasti\u010den gel. Dodamo olje.\"},{\"@type\":\"HowToStep\",\"text\":\"Dodamo moko in sol. Preme\u0161amo in nato gnetemo 1 do 2 minuti, da dobimo gladko in mehko testo. Testo mora biti pro\u017eno in na dotik rahlo vla\u017eno, vendar ne lepljivo. Po potrebi dodamo \u017elico ali dve vode, saj se vpojnost mok lahko razlikuje.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo pokrijemo in pustimo po\u010divati 10 do 15 minut, da se vse sestavine popolnoma prepojijo in struktura stabilizira.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo razdelimo na 6 do 8 enakih delov. Oblikujemo gladke kroglice.\"},{\"@type\":\"HowToStep\",\"text\":\"Valjamo na pomokani povr\u0161ini. Zvaljamo zelo tanko \u2013 skoraj prosojno \u2013 na premer pribli\u017eno 20 do 22 cm.\"},{\"@type\":\"HowToStep\",\"text\":\"Odve\u010dno moko otresemo. Pe\u010demo na zelo vro\u010di, suhi ponvi. Tortiljo polo\u017eimo na ponev in pe\u010demo pribli\u017eno 30 do 40 sekund. Ko se za\u010dnejo pojavljati mehur\u010dki, jo obrnemo in pe\u010demo nekoliko kraj\u0161i \u010das oziroma dokler se ne napihne.. Ne prepe\u010demo, saj se lahko izsu\u0161i.\"},{\"@type\":\"HowToStep\",\"text\":\"Takoj po peki jih zlagamo na kro\u017enik in pokrijemo s \u010disto krpo, ali postavimo v posodo s pokrovom, da se para ujame in ostanejo mehke. Tako ostanejo pro\u017ene in primerne za zvijanje.\"},{\"@type\":\"HowToStep\",\"text\":\"Na\u010din priprave s ksantanom in poparjanjem moke\"},{\"@type\":\"HowToStep\",\"text\":\"V ve\u010dji skledi temeljito zme\u0161amo univerzalno me\u0161anico mok, ksantan gumi in sol. Pomembno je, da se ksantan gumi enakomerno porazdeli med moko.\"},{\"@type\":\"HowToStep\",\"text\":\"V sredini suhih sestavin naredimo jamico. Vanjo vlijemo olivno olje in vrelo vodo. Takoj za\u010dnemo me\u0161ati s kuhalnico ali \u017elico, da vro\u010dina \\\"skuha\\\" tapiokin \u0161krob in nastane gosta, lepljiva masa.\"},{\"@type\":\"HowToStep\",\"text\":\"Ko se testo dovolj ohladi, da ga lahko primemo z rokami, ga prestavimo na delovno povr\u0161ino. Testo gnetemo pribli\u017eno 3 do 5 minut, dokler ne postane popolnoma gladko, pro\u017eno in sijo\u010de. \u010ce je testo presuho, dodamo kapljico vode; \u010de se preve\u010d lepi, dodamo \u0161\u010depec moke.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo oblikujemo v kroglo, ga tesno zavijemo v prozorno folijo in pustimo po\u010divati na sobni temperaturi vsaj 30 minut. Ta korak je bistven, da ksantan gumi razvije svojo elasti\u010dnost.\"},{\"@type\":\"HowToStep\",\"text\":\"Testo razdelimo na 6 do 8 enakomernih kroglic. Vsako kroglico posebej razvaljamo med dvema listoma papirja za peko, da dobimo \u010dim tanj\u0161i krog (premera okoli 20 cm).\"},{\"@type\":\"HowToStep\",\"text\":\"Ponev mo\u010dno segrejemo na plinskem kuhalniku. Tortiljo polo\u017eimo na suho, vro\u010do ponev in jo pe\u010demo pribli\u017eno 30 do 45 sekund na vsaki strani. Ko opazimo prve rjave pikice in se tortilja za\u010dne rahlo napihovati, je pe\u010dena.\"},{\"@type\":\"HowToStep\",\"text\":\"Pe\u010deno tortiljo takoj vzamemo iz ponve in jo polo\u017eimo v posodo s pokrovom ali jo tesno zavijemo v \u010disto kuhinjsko krpo. Para, ki jo tortilja oddaja, bo poskrbela, da bo ostala mehka in popolnoma upogljiva.\"}],\"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>Kako prepre\u010diti, trganje tortilj?<\/strong><br>Bistvo je v pravilnem razmerju teko\u010dine in veziva (psyllium ali ksantan). Testo mora biti dovolj hidrirano, tortilje pa po peki pokrite, da ostanejo mehke.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Ali lahko brezglutenske tortilje zamrznemo?<\/strong><br>Da, pe\u010dene tortilje lahko brez te\u017eav zamrznemo. Pred uporabo jih le na kratko pogrejemo na ponvi ali v pe\u010dici.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Kak\u0161na je razlika med psyllium in ksantan tortiljami?<\/strong><br>Psyllium ustvari bolj mehke in trpe\u017ene tortilje, primerne za bogate nadeve, medtem ko ksantan in poparjanje ustvarita tanj\u0161e, bolj gladke tortilje za la\u017eje jedi.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Zakaj so moje brezglutenske tortilje suhe ali lomljive?<\/strong><br>Najpogostej\u0161i razlog je premalo teko\u010dine ali prekratko pokrivanje po peki, ko para \u0161e dodatno zmeh\u010da strukturo.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Brezglutenske tortilje &#8211; recept za brezglutenske tortilje, ki so mehke, pro\u017ene in brez trganja. Dva na\u010dina priprave \u2013 psyllium za trpe\u017enost ali ksantan za tanke, ne\u017ene tortilje.<\/p>","protected":false},"author":1,"featured_media":8507,"comment_status":"open","ping_status":"open","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":[6,7],"tags":[],"class_list":["post-8506","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recepti","category-testenine-in-priloge"],"acf":[],"uagb_featured_image_src":{"full":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi.webp",1200,673,false],"thumbnail":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi-150x150.webp",150,150,true],"medium":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi-300x168.webp",300,168,true],"medium_large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi-768x431.webp",768,431,true],"large":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi-1024x574.webp",1024,574,true],"1536x1536":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi.webp",1200,673,false],"2048x2048":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi.webp",1200,673,false],"trp-custom-language-flag":["https:\/\/dietnikuhar.si\/wp-content\/uploads\/2026\/02\/brezglutenske-tortilje-na-leseni-podlagi.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 tortilje - recept za brezglutenske tortilje, ki so mehke, pro\u017ene in brez trganja. Dva na\u010dina priprave \u2013 psyllium za trpe\u017enost ali ksantan za tanke, ne\u017ene tortilje.","_links":{"self":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/8506","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=8506"}],"version-history":[{"count":65,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/8506\/revisions"}],"predecessor-version":[{"id":10918,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/posts\/8506\/revisions\/10918"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media\/8507"}],"wp:attachment":[{"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/media?parent=8506"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/categories?post=8506"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dietnikuhar.si\/hr\/wp-json\/wp\/v2\/tags?post=8506"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}