{"id":198463,"title":"Bezlepkov\u00fd toustov\u00fd chl\u00e9b","modified":"2026-10-31T17:39:28+01:00","plain":"Hled\u00e1te bezlepkov\u00fd toustov\u00fd chl\u00e9b, kter\u00fd opravdu dr\u017e\u00ed pohromad\u011b a p\u0159i kr\u00e1jen\u00ed se nedrol\u00ed? Tenhle m\u00e1 vl\u00e1\u010dnou, lehce pru\u017enou st\u0159\u00eddku s jemn\u011b nasl\u00e1dlou chut\u00ed, kter\u00e1 se skv\u011ble hod\u00ed na sendvi\u010de.\n\n\n\nP\u0159ekvapiv\u00e9 je samotn\u00e9 t\u011bsto: p\u016fsob\u00ed p\u0159\u00edli\u0161 \u0159\u00eddce, skoro jako hust\u00e9 t\u011bsto na biskupsk\u00fd chleb\u00ed\u010dek, a p\u0159itom pr\u00e1v\u011b d\u00edky tomu je v\u00fdsledek takov\u00fd. \u0160\u00e9fkucha\u0159 Rommel Reyes na to p\u0159i\u0161el n\u00e1hodou, kdy\u017e se rozhodl up\u00e9ct t\u011bsto, kter\u00e9 pova\u017eoval za nepoveden\u00e9. Tento recept najdete mezi m\u00fdmi bezlepkov\u00fdmi chleby.\n\n\n\nM\u00e1te chu\u0165 na n\u011bco hutn\u011bj\u0161\u00edho? Zkuste kynut\u00fd chl\u00e9b s brusinkami.\n\n\n\nCo je bezlepkov\u00fd toustov\u00fd chl\u00e9b?\n\n\n\nJe to kynut\u00fd toustov\u00fd chl\u00e9b p\u0159ipraven\u00fd z univerz\u00e1ln\u00ed bezlepkov\u00e9 mouky, dro\u017ed\u00ed, psyllia, vajec, ovesn\u00e9ho ml\u00e9ka, trochy rostlinn\u00e9ho m\u00e1sla a tak\u00e9 kyp\u0159ic\u00edho pr\u00e1\u0161ku. Ve verzi Rommela Reyese vznik\u00e1 t\u011bsto s velmi vysok\u00fdm obsahem vody, kter\u00e9 m\u00e1 do pevn\u00e9ho a pru\u017en\u00e9ho chlebov\u00e9ho t\u011bsta daleko. I po odle\u017een\u00ed m\u00e1 st\u00e1le p\u0159ipom\u00ednat hust\u00e9 t\u011bsto na biskupsk\u00fd chleb\u00ed\u010dek, ne kouli t\u011bsta, kterou byste mohli hn\u00edst rukama.\n\n\n\nPo upe\u010den\u00ed m\u00e1 chl\u00e9b zlatavou k\u016frku, \u010dasto o n\u011bco sv\u011btlej\u0161\u00ed ne\u017e b\u011b\u017en\u00fd chl\u00e9b. St\u0159\u00eddka z\u016fst\u00e1v\u00e1 jemn\u00e1, lehk\u00e1, t\u00e9m\u011b\u0159 houbovit\u00e1 a nedrol\u00ed se. P\u0159esn\u011b to od bezlepkov\u00e9ho toustov\u00e9ho chleba na sendvi\u010de o\u010dek\u00e1v\u00e1me.\n\n\n\nJak recept vznikl\n\n\n\n\u0160\u00e9fkucha\u0159 Rommel Reyes vypr\u00e1v\u00ed, \u017ee za\u010dal s oby\u010dejnou kupovanou bezlepkovou mou\u010dnou sm\u011bs\u00ed, bez n\u011bjak\u00e9ho pevn\u00e9ho pl\u00e1nu. Kdy\u017e p\u0159idal vejce pro vl\u00e1\u010dnost a ovesn\u00e9 ml\u00e9ko pro konzistenci a chu\u0165, mno\u017estv\u00ed tekutin se t\u00e9m\u011b\u0159 zdvojn\u00e1sobilo a t\u011bsto se zd\u00e1lo b\u00fdt a\u017e p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9.\n\n\n\nM\u00edsto aby ho vyhodil, nechal ho odpo\u010dinout a pak ho upekl tak, jak bylo. T\u011bsto trochu zhoustlo, ale nikdy nez\u00edskalo konzistenci klasick\u00e9ho chlebov\u00e9ho t\u011bsta, p\u0159esto pak p\u011bkn\u011b vykynulo. Pr\u00e1v\u011b tento pokus potvrdil z\u00e1kladn\u00ed my\u0161lenku receptu: t\u011bsto, kter\u00e9 se zd\u00e1 p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, nemus\u00ed nutn\u011b pat\u0159it do ko\u0161e, naopak z n\u011bj m\u016f\u017ee vzniknout v\u00fdborn\u00fd chl\u00e9b.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem je univerz\u00e1ln\u00ed bezlepkov\u00e1 mouka. Tento typ sm\u011bsi obsahuje mouky a \u0161kroby spolu s pojivy, jako je xanthanov\u00e1 guma, guarov\u00e1 guma nebo n\u011bkdy mlet\u00e9 psyllium. M\u016f\u017eete pou\u017e\u00edt b\u011b\u017enou sm\u011bs ze supermarketu, nepot\u0159ebujete \u017e\u00e1dn\u00fd speci\u00e1ln\u00ed v\u00fdrobek, pokud jde skute\u010dn\u011b o univerz\u00e1ln\u00ed bezlepkovou mouku.\n\n\n\nPsyllium dod\u00e1v\u00e1 t\u011bstu strukturu. V tomto receptu je nenahraditeln\u00e9: spojuje t\u011bsto, zadr\u017euje vodu a pom\u00e1h\u00e1 dos\u00e1hnout soudr\u017enosti p\u0159ipom\u00ednaj\u00edc\u00ed p\u0161eni\u010dn\u00fd chl\u00e9b. Ovesn\u00e9 ml\u00e9ko p\u0159isp\u00edv\u00e1 k chuti i konzistenci a udr\u017euje chl\u00e9b m\u011bkk\u00fd a vl\u00e1\u010dn\u00fd bez pou\u017eit\u00ed ml\u00e9\u010dn\u00fdch v\u00fdrobk\u016f.\n\n\n\nVejce dod\u00e1vaj\u00ed t\u011bstu plnost, ale nejen tu. Pom\u00e1haj\u00ed tak\u00e9 propojit v\u0161echny slo\u017eky do emulze a vytvo\u0159it hlad\u0161\u00ed t\u011bsto. Instantn\u00ed dro\u017ed\u00ed zaji\u0161\u0165uje hlavn\u00ed kynut\u00ed, zat\u00edmco kyp\u0159ic\u00ed pr\u00e1\u0161ek pom\u016f\u017ee t\u011bstu v troub\u011b je\u0161t\u011b trochu nab\u00fdt, pokud pot\u0159ebuje v\u011bt\u0161\u00ed objem.\n\n\n\nZe star\u0161\u00edch pl\u00e1tk\u016f p\u0159ipravte bezlepkov\u00fd francouzsk\u00fd toust.\n\n\n\nD\u016fle\u017eit\u00e9 postupy a chyby, kter\u00fdm se vyhnout\n\n\n\nZa\u010dn\u011bte zv\u00e1\u017een\u00edm v\u0161ech surovin: v tomto receptu se pro p\u0159esnost v\u0161e v\u00e1\u017e\u00ed v metrick\u00fdch jednotk\u00e1ch. U t\u011bsta s tak vysok\u00fdm obsahem vody sta\u010d\u00ed p\u00e1r gram\u016f a v\u0161echno je jinak. V takto hydratovan\u00e9m t\u011bst\u011b se ka\u017ed\u00e1 odchylka hned projev\u00ed.\n\n\n\nNe\u017e p\u0159id\u00e1te ostatn\u00ed suroviny, d\u016fkladn\u011b prom\u00edchejte ty such\u00e9: bezlepkovou mouku, s\u016fl, cukr a kyp\u0159ic\u00ed pr\u00e1\u0161ek. Zvl\u00e1\u0161\u0165 sm\u00edchejte psyllium s ovesn\u00fdm ml\u00e9kem a nechte alespo\u0148 2 minuty nabobtnat. Toto kr\u00e1tk\u00e9 namo\u010den\u00ed je d\u016fle\u017eit\u00e9 a b\u011bhem del\u0161\u00edho odpo\u010dinku proces pokra\u010duje: za 3 a\u017e 4 hodiny psyllium vst\u0159eb\u00e1 v\u00edce tekutiny a t\u011bsto zahust\u00ed.\n\n\n\nPot\u00e9 do sm\u011bsi s psylliem p\u0159idejte instantn\u00ed dro\u017ed\u00ed a m\u00edchejte, dokud se nerozpust\u00ed. P\u0159ilijte roz\u0161lehan\u00e1 vejce a p\u0159idejte dob\u0159e zm\u011bkl\u00e9 rostlinn\u00e9 m\u00e1slo. K m\u00edch\u00e1n\u00ed pou\u017eijte ploch\u00fd n\u00e1stavec kuchy\u0148sk\u00e9ho robotu, ne hn\u011btac\u00ed h\u00e1k, a m\u00edchejte na st\u0159edn\u00ed a\u017e vysokou rychlost p\u0159ibli\u017en\u011b 5 minut, dokud nebude t\u011bsto stejnorod\u00e9. Pr\u016fb\u011b\u017en\u011b pru\u017enou st\u011brkou st\u00edrejte st\u011bny i dno m\u00edsy, aby se zapracovala v\u0161echna mouka.\n\n\n\nJak m\u00e1 t\u011bsto vypadat\n\n\n\nPr\u00e1v\u011b tohle b\u00fdv\u00e1 nejv\u00edc matouc\u00ed: ne\u010dekejte pevn\u00e9, pru\u017en\u00e9 t\u011bsto, kter\u00e9 dr\u017e\u00ed tvar jako klasick\u00e9 chlebov\u00e9 t\u011bsto. Spr\u00e1vn\u00e1 konzistence zde p\u0159ipom\u00edn\u00e1 sp\u00ed\u0161 hust\u00e9 t\u011bsto na biskupsk\u00fd chleb\u00ed\u010dek. I kdy\u017e b\u011bhem odpo\u010dinku trochu zhoustne, mus\u00ed z\u016fstat velmi m\u011bkk\u00e9.\n\n\n\nPr\u00e1v\u011b tato velmi \u0159\u00eddk\u00e1 konzistence umo\u017e\u0148uje z\u00edskat po upe\u010den\u00ed jemnou a lehkou st\u0159\u00eddku. Pokud v\u00e1m t\u011bsto p\u0159ipad\u00e1 p\u0159\u00edli\u0161 \u0159\u00eddk\u00e9, nemus\u00ed to b\u00fdt probl\u00e9m. V tomto receptu se m\u016f\u017ee t\u011bsto, kter\u00e9 na za\u010d\u00e1tku vypad\u00e1 nepoveden\u011b, \u00fapln\u011b spr\u00e1vn\u011b up\u00e9ct a prom\u011bnit v poveden\u00fd chl\u00e9b.\n\n\n\nDoba kynut\u00ed\n\n\n\nPo prom\u00edch\u00e1n\u00ed t\u011bsto zakryjte a nechte kynout p\u0159i pokojov\u00e9 teplot\u011b alespo\u0148 1 h 30. \u0158i\u010fte se objemem: prvn\u00ed kynut\u00ed kon\u010d\u00ed, kdy\u017e t\u011bsto zdvojn\u00e1sob\u00ed sv\u016fj objem. I p\u011bkn\u00e9 nakynut\u00ed p\u0159ibli\u017en\u011b po 1 hodin\u011b je dobr\u00fdm znamen\u00edm, p\u0159esto\u017ee t\u011bsto st\u00e1le vypad\u00e1 jako t\u011bsto na biskupsk\u00fd chleb\u00ed\u010dek.\n\n\n\nPot\u00e9 z t\u011bsta pru\u017enou st\u011brkou vytla\u010dte vzduch a p\u0159esu\u0148te ho do formy na biskupsk\u00fd chleb\u00ed\u010dek vylo\u017een\u00e9 pe\u010dic\u00edm pap\u00edrem. Proto\u017ee je velmi m\u011bkk\u00e9, rozet\u0159ete ho a rovnom\u011brn\u011b rozprost\u0159ete ve form\u011b pomoc\u00ed zahnut\u00e9 cukr\u00e1\u0159sk\u00e9 \u0161pachtle, pak p\u0159ed z\u00e1v\u011bre\u010dn\u00fdm kynut\u00edm uhla\u010fte povrch st\u011brkou. Znovu zakryjte a nechte kynout na tepl\u00e9m m\u00edst\u011b alespo\u0148 30 minut, dokud t\u011bsto nezdvojn\u00e1sob\u00ed sv\u016fj objem.\n\n\n\nPe\u010den\u00ed a chladnut\u00ed\n\n\n\nPe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 175 \u00b0C po dobu 27 a\u017e 29 minut. Spr\u00e1vn\u00fdm vod\u00edtkem je zlatav\u00e1 k\u016frka. Chl\u00e9b m\u016f\u017ee z\u016fstat o n\u011bco sv\u011btlej\u0161\u00ed ne\u017e b\u011b\u017en\u00fd chl\u00e9b, to je norm\u00e1ln\u00ed.\n\n\n\nNe\u017e chl\u00e9b vyjmete z formy, nechte ho m\u00edrn\u011b zchladnout. Pak ho vyklopte a p\u0159ed kr\u00e1jen\u00edm nechte vychladnout na m\u0159\u00ed\u017ece. D\u00edky tomuto odpo\u010dinku p\u0159i kr\u00e1jen\u00ed nezm\u00e1\u010dknete st\u0159\u00eddku, kter\u00e1 je za tepla je\u0161t\u011b k\u0159ehk\u00e1.\n\n\n\nDal\u0161\u00ed dom\u00e1c\u00ed chl\u00e9b na kr\u00e1jen\u00ed, bezlepkov\u00fd chl\u00e9b bez hn\u011bten\u00ed.\n\n\n\nPokud va\u0159\u00edte ka\u017ed\u00fd den bez lepku, najdete tu v\u0161e na jednom m\u00edst\u011b.\n\n\n\nRecept vytvo\u0159il \u0161\u00e9fkucha\u0159 Rommel Reyes. Jeho tvorbu najdete na Instagramu, v jeho zpravodaji na Substacku a na jeho kan\u00e1lu na YouTube.\n\n\n\n\n\n\tBezlepkov\u00fd toastov\u00fd chl\u00e9b\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t300 g univerz\u00e1ln\u00ed mouky (bezlepkov\u00e9)2 g soli70 g cukru8 g pr\u00e1\u0161ku do pe\u010diva220 g ovesn\u00e9ho ml\u00e9ka (pokojov\u00e9 teploty)6 g psyllia6 g instantn\u00edho dro\u017ed\u00ed180 g vajec (roz\u0161lehan\u00fdch)50 g m\u00e1sla (bez ml\u00e9\u010dn\u00fdch slo\u017eek, zm\u011bkl\u00e9ho)\t\n\t\n\t\tM\u00edch\u00e1n\u00ed t\u011bstaV m\u00edse d\u016fkladn\u011b prom\u00edchejte bezlepkovou mouku, s\u016fl, cukr a pr\u00e1\u0161ek do pe\u010diva.V m\u00edse kuchy\u0148sk\u00e9ho robotu dob\u0159e prom\u00edchejte psyllium s ovesn\u00fdm ml\u00e9kem a nechte alespo\u0148 2 minuty nabobtnat.P\u0159idejte aktivn\u00ed dro\u017ed\u00ed a m\u00edchejte, dokud se nerozpust\u00ed.P\u0159idejte roz\u0161lehan\u00e1 vejce a zm\u011bkl\u00e9 m\u00e1slo bez ml\u00e9\u010dn\u00fdch slo\u017eek.T\u011bsto m\u00edchejte ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem p\u0159i st\u0159edn\u011b vysok\u00fdch ot\u00e1\u010dk\u00e1ch p\u0159ibli\u017en\u011b 5 minut nebo dokud nebude zcela hladk\u00e9.Ob\u010das gumovou st\u011brkou set\u0159ete st\u011bny a dno m\u00edsy, aby se v\u0161echna mouka dob\u0159e zapracovala.Kynut\u00ed a pe\u010den\u00ed t\u011bstaT\u011bsto zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed.Nechte t\u011bsto kynout p\u0159i pokojov\u00e9 teplot\u011b alespo\u0148 1 h 30 min.Gumovou st\u011brkou prom\u00edchejte t\u011bsto, aby z n\u011bj unikl vzduch.P\u0159endejte ho do formy na chleb\u00ed\u010dek vylo\u017een\u00e9 pe\u010dic\u00edm pap\u00edrem.St\u011brkou uhla\u010fte povrch t\u011bsta.Zakryjte potravin\u00e1\u0159skou f\u00f3li\u00ed a nechte na tepl\u00e9m m\u00edst\u011b kynout alespo\u0148 30 minut, dokud t\u011bsto nezdvojn\u00e1sob\u00ed sv\u016fj objem.Pe\u010dte v troub\u011b p\u0159edeh\u0159\u00e1t\u00e9 na 175 \u00b0C po dobu 27-29 min nebo dokud k\u016frka nezezl\u00e1tne.P\u0159ed vyjmut\u00edm z formy na chleb\u00ed\u010dek nechte chl\u00e9b m\u00edrn\u011b vychladnout.Vyjm\u011bte chl\u00e9b z formy.P\u0159ed kr\u00e1jen\u00edm nechte vychladnout na m\u0159\u00ed\u017ece.\t\n\t\n\t\t\t\n\t\n\t\tPetit d\u00e9jeunerFran\u00e7aise","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198463","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=198463"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/198463\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/165020"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=198463"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=198463"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=198463"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}