{"id":196297,"title":"Jak zvl\u00e1dnout bezlepkov\u00e9 pe\u010den\u00ed: 5 pravidel, kter\u00e1 zm\u011bn\u00ed v\u0161e","modified":"2026-10-31T16:51:32+01:00","plain":"Bezlepkov\u00e9 pe\u010den\u00ed se m\u00e1lokdy nepovede n\u00e1hodou. T\u00e9m\u011b\u0159 v\u017edy je p\u0159\u00ed\u010dinou jedna z t\u011bchto p\u011bti v\u011bc\u00ed: \u0161patn\u011b zvolen\u00e1 sm\u011bs mouk, recept s p\u0161eni\u010dnou moukou upraven\u00fd naslepo, p\u0159\u00edli\u0161 usp\u011bchan\u00e9 zpracov\u00e1n\u00ed t\u011bsta, chl\u00e9b pe\u010den\u00fd bez p\u00e1ry nebo suroviny odm\u011b\u0159ovan\u00e9 podle objemu. V\u0161ech p\u011bt chyb lze napravit b\u011bhem jedin\u00e9ho pe\u010den\u00ed a bezlepkov\u00e9 recepty na webu v\u00e1m poslou\u017e\u00ed k vyzkou\u0161en\u00ed.\n\n\n\nZa\u010dn\u011bte s dobrou kupovanou sm\u011bs\u00ed\n\n\n\nKdy\u017e za\u010d\u00edn\u00e1te, nem\u00e1 smysl p\u0159ipravovat si pro ka\u017ed\u00e9 pe\u010den\u00ed vlastn\u00ed sm\u011bs. Kupovan\u00e1 bezlepkov\u00e1 sm\u011bs u\u017e m\u00e1 promy\u0161len\u00e9 slo\u017een\u00ed: \u0161kroby pro lehkost, jednu \u010di dv\u011b celozrnn\u00e9 mouky pro chu\u0165 a pojivo, xanthanovou gumu nebo psyllium, kter\u00e9 nahrazuje s\u00ed\u0165, ji\u017e lepek vytv\u00e1\u0159el s\u00e1m.\n\n\n\nD\u016fle\u017eit\u00e9 je vybrat sm\u011bs ur\u010denou pro dan\u00e9 pou\u017eit\u00ed. Sm\u011bs na chl\u00e9b s vy\u0161\u0161\u00edm obsahem vl\u00e1kniny a zahu\u0161\u0165uj\u00edc\u00edch gum zat\u00ed\u017e\u00ed pi\u0161kot a dod\u00e1 mu otrubovou chu\u0165. Sm\u011bs na sladk\u00e9 pe\u010den\u00ed zase nikdy neudr\u017e\u00ed strukturu chlebov\u00e9 st\u0159\u00eddky. Sch\u00e4r, Caputo Fioreglut i sm\u011bsi priv\u00e1tn\u00edch zna\u010dek snadno se\u017eenete v prodejn\u00e1ch zdrav\u00e9 v\u00fd\u017eivy i na internetu. Jen zkr\u00e1tka nejsou vz\u00e1jemn\u011b zam\u011bniteln\u00e9.\n\n\n\nPro ka\u017ed\u00e9 pou\u017eit\u00ed jin\u00e1 sm\u011bs: jedna na chl\u00e9b, druh\u00e1 na sladk\u00e9 pe\u010den\u00ed.\n\n\n\nA\u017e budete cht\u00edt m\u00edt slo\u017een\u00ed ve vlastn\u00edch rukou, na\u0161e sm\u011bs mouk bez zahu\u0161\u0165uj\u00edc\u00edch gum nahrad\u00ed tyto sm\u011bsi ve v\u011bt\u0161in\u011b mou\u010dn\u00edk\u016f a srovn\u00e1n\u00ed mouk na chl\u00e9b podrobn\u011b vysv\u011btluje, co kter\u00e1 p\u0159in\u00e1\u0161\u00ed. Mandlov\u00e1 a kokosov\u00e1 mouka ov\u0161em nejsou sm\u011bsi: \u0159\u00edd\u00ed se vlastn\u00edmi pom\u011bry, kter\u00e9 najdete ve srovn\u00e1n\u00ed kokosov\u00e9 a mandlov\u00e9 mouky.\n\n\n\nZapome\u0148te na n\u00e1hradu p\u0161eni\u010dn\u00e9 mouky v pom\u011bru 1 : 1\n\n\n\n\u00dadaj \u201en\u00e1hrada 1:1\u201c vyti\u0161t\u011bn\u00fd na obalu plat\u00ed pro hmotnost, ne pro v\u00fdsledek. Vl\u00e1knina a zahu\u0161\u0165uj\u00edc\u00ed gumy v bezlepkov\u00e9 sm\u011bsi v\u00e1\u017eou mnohem v\u00edce vody ne\u017e p\u0161eni\u010dn\u00e1 mouka a t\u011bsto ji d\u00e1l vst\u0159eb\u00e1v\u00e1 i b\u011bhem pe\u010den\u00ed. Stejn\u00fd recept, stejn\u00e1 hmotnost mouky, a mou\u010dn\u00edk je po upe\u010den\u00ed such\u00fd a drobiv\u00fd.\n\n\n\nDruh\u00fd rozd\u00edl je z\u00e1sadn\u011bj\u0161\u00ed: nen\u00ed tu \u017e\u00e1dn\u00e1 s\u00ed\u0165, kterou by bylo mo\u017en\u00e9 rozv\u00edjet. Dvacetiminutov\u00fdm hn\u011bten\u00edm bezlepkov\u00e9ho t\u011bsta nic nevybudujete. Strukturu zaji\u0161\u0165uj\u00ed psyllium, zahu\u0161\u0165uj\u00edc\u00ed guma, vejce a \u0161krob, kter\u00fd p\u0159i pe\u010den\u00ed mazovat\u00ed. Proto na\u0161e chlebov\u00e1 t\u011bsta sta\u010d\u00ed dv\u011b minuty prom\u00edchat a nechat rovnou kynout, jako v receptu na bagetu bez hn\u011bten\u00ed.\n\n\n\nBezlepkov\u00e9 chlebov\u00e9 t\u011bsto z\u016fst\u00e1v\u00e1 m\u011bkk\u00e9 a lepiv\u00e9. Tvaruje se st\u011brkou na t\u011bsto, ne rukama.\n\n\n\nTato t\u011bsta ostatn\u011b p\u0159ipom\u00ednaj\u00ed sp\u00ed\u0161 hustou sm\u011bs na mou\u010dn\u00edk ne\u017e klasick\u00e9 chlebov\u00e9 t\u011bsto. To je norm\u00e1ln\u00ed. P\u0159isyp\u00e1vat mouku, abyste pod prsty c\u00edtili zn\u00e1mou konzistenci, je nejjist\u011bj\u0161\u00ed cesta k cihle. Nejjednodu\u0161\u0161\u00ed je vych\u00e1zet z recept\u016f, kter\u00e9 byly od za\u010d\u00e1tku sestaven\u00e9 jako bezlepkov\u00e9, m\u00edsto upravov\u00e1n\u00ed vlastn\u00edch.\n\n\n\nNechte t\u011bsto odpo\u010dinout, pr\u00e1v\u011b tehdy vst\u0159eb\u00e1v\u00e1 vodu\n\n\n\nBezlepkov\u00e9 chlebov\u00e9 t\u011bsto pot\u0159ebuje p\u0159ed vlo\u017een\u00edm do trouby 20 a\u017e 40 minut odpo\u010d\u00edvat p\u0159ikryt\u00e9 vlhkou ut\u011brkou na tepl\u00e9m m\u00edst\u011b bez pr\u016fvanu. Mouky dokon\u010d\u00ed vst\u0159eb\u00e1v\u00e1n\u00ed vody, dro\u017ed\u00ed pracuje a t\u011bsto p\u0159i tvarov\u00e1n\u00ed tolik nelep\u00ed. Del\u0161\u00ed odpo\u010dinek u\u017e nic nep\u0159inese: bez lepkov\u00e9 s\u00edt\u011b, kter\u00e1 by ho dr\u017eela, p\u0159ekynut\u00e9 t\u011bsto po vlo\u017een\u00ed do trouby klesne, m\u00edsto aby nab\u011bhlo.\n\n\n\nDvacet a\u017e \u010dty\u0159icet minut pod vlhkou ut\u011brkou sta\u010d\u00ed.\n\n\n\nT\u011bsto na kol\u00e1\u010d se nech\u00e1v\u00e1 odpo\u010d\u00edvat v chladu. Zabalte ho do f\u00f3lie a dejte alespo\u0148 na hodinu do lednice: tuk ztuhne, psyllium a zahu\u0161\u0165uj\u00edc\u00ed guma dokon\u010d\u00ed bobtn\u00e1n\u00ed a t\u011bsto p\u016fjde vyv\u00e1let, ani\u017e by se trhalo. Na\u0161e bezlepkov\u00e9 k\u0159ehk\u00e9 t\u011bsto i sladk\u00e9 k\u0159ehk\u00e9 t\u011bsto pot\u0159ebuj\u00ed odpo\u010dinek a ob\u011b se vyvaluj\u00ed mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru, nikdy na pomou\u010den\u00e9 plo\u0161e.\n\n\n\nPe\u010dte chl\u00e9b s p\u00e1rou\n\n\n\nBezlepkov\u00fd chl\u00e9b zl\u00e1tne m\u00e9n\u011b ne\u017e p\u0161eni\u010dn\u00fd. Sm\u011bs obsahuje hlavn\u011b \u0161krob a m\u00e1lo b\u00edlkovin, p\u0159itom pr\u00e1v\u011b reakce b\u00edlkovin s cukry dod\u00e1v\u00e1 k\u016frce barvu. P\u00e1ra to vyrovn\u00e1v\u00e1: udr\u017euje povrch pru\u017en\u00fd, dokud chl\u00e9b nep\u0159estane nab\u00fdvat na objemu, a pot\u00e9 na n\u011bm zp\u016fsob\u00ed zmazovat\u011bn\u00ed \u0161krobu, \u010d\u00edm\u017e mu dod\u00e1 lesk a barvu.\n\n\n\nV praxi sta\u010d\u00ed t\u011bsn\u011b p\u0159ed vlo\u017een\u00edm chleba postavit do spodn\u00ed \u010d\u00e1sti p\u0159edeh\u0159\u00e1t\u00e9 trouby hrnec nebo zap\u00e9kac\u00ed n\u00e1dobu s vrouc\u00ed vodou. Dvacet minut p\u00e1ry sta\u010d\u00ed, potom n\u00e1dobu vyjm\u011bte, aby k\u016frka oschla a byla k\u0159upav\u00e1.\n\n\n\nVrouc\u00ed voda pat\u0159\u00ed do trouby p\u0159i vkl\u00e1d\u00e1n\u00ed chleba, ne d\u0159\u00edve.\n\n\n\nHrnec s poklic\u00ed odvede stejnou pr\u00e1ci s\u00e1m t\u00edm, \u017ee pod poklic\u00ed zadr\u017e\u00ed vodu uvol\u0148ovanou z chleba: na tom stoj\u00ed metoda chleba pe\u010den\u00e9ho v hrnci. Naproti tomu u toustov\u00e9ho chleba pe\u010den\u00e9ho ve form\u011b nen\u00ed pot\u0159eba vytv\u00e1\u0159et k\u0159upavou k\u016frku, tak\u017ee se bez p\u00e1ry dob\u0159e obejde.\n\n\n\nVa\u017ete v\u0161echno, v\u010detn\u011b tekutin\n\n\n\nL\u017e\u00edce kuku\u0159i\u010dn\u00e9ho \u0161krobu a l\u017e\u00edce celozrnn\u00e9 r\u00fd\u017eov\u00e9 mouky nev\u00e1\u017e\u00ed stejn\u011b a rozd\u00edl se p\u0159\u00edmo projev\u00ed na st\u0159\u00eddce. V\u00e1ha s p\u0159esnost\u00ed na gram, vyt\u00e1rovan\u00e1 m\u00edsa a zv\u00e1\u017een\u00e9 tekutiny: pokud recept stoj\u00ed na \u0161krobech, je to jedin\u00fd spolehliv\u00fd zp\u016fsob odm\u011b\u0159ov\u00e1n\u00ed. Pr\u016fvodce p\u0159esn\u00fdm v\u00e1\u017een\u00edm na gramy vysv\u011btluje, pro\u010d se zde p\u0159ibli\u017en\u00e9 odm\u011b\u0159ov\u00e1n\u00ed vymst\u00ed v\u00edc ne\u017e p\u0159i b\u011b\u017en\u00e9m sladk\u00e9m pe\u010den\u00ed.\n\n\n\nKde za\u010d\u00edt\n\n\n\nK ov\u011b\u0159en\u00ed z\u00e1klad\u016f sta\u010d\u00ed dva recepty. Bezlepkov\u00fd pi\u0161kot bez zahu\u0161\u0165uj\u00edc\u00edch gum prov\u011b\u0159\u00ed va\u0161i sm\u011bs samotnou, bez kr\u00e9mu, kter\u00fd by zachra\u0148oval strukturu. Malinov\u00fd dort framboisier pak spojuje pi\u0161kot, sirup a kr\u00e9m: to je opravdov\u00e1 zkou\u0161ka, a p\u0159itom se obejde zcela bez p\u0161eni\u010dn\u00e9 mouky.\n\n\n\nPokud nahrazujete i cukr, po\u010d\u00edtejte s t\u00edm, \u017ee erythritol se v troub\u011b nechov\u00e1 stejn\u011b: n\u011bkter\u00fdm p\u0159\u00edprav\u00e1m prosp\u00edv\u00e1, jin\u00e9 zni\u010d\u00ed. V\u00fdsledky na\u0161ich test\u016f najdete v pr\u016fvodci v\u011bnovan\u00e9m erythritolu. Stejn\u00e1 logika plat\u00ed i pro ml\u00e9ko: ovesn\u00e9, mandlov\u00e9 a s\u00f3jov\u00e9 ned\u00e1vaj\u00ed stejnou st\u0159\u00eddku ani stejn\u00fd kr\u00e9m a srovn\u00e1n\u00ed rostlinn\u00fdch ml\u00e9k v\u00e1m \u0159ekne, kter\u00e9 na co pou\u017e\u00edt. V\u0161e ostatn\u00ed je rozt\u0159\u00edd\u011bn\u00e9 podle pou\u017eit\u00ed v kategori\u00edch bezlepkov\u00e9 chleby a sladk\u00e9 kynut\u00e9 pe\u010divo a bezlepkov\u00e9 mou\u010dn\u00edky a dezerty.\n\n\nPr\u016fvodce vznikl ve spolupr\u00e1ci se \u0161\u00e9fkucha\u0159em Rommelem Reyesem. Jeho tvorbu najdete na Instagramu, v jeho newsletteru na Substacku a na jeho kan\u00e1lu na YouTube.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=196297"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/196297\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/168113"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=196297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=196297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=196297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}