{"id":199363,"title":"Bezlepkov\u00e9 vegansk\u00e9 grahamov\u00e9 su\u0161enky z dom\u00e1c\u00ed kuchyn\u011b","modified":"2026-10-31T17:54:43+01:00","plain":"Hled\u00e1te su\u0161enky Graham, kter\u00e9 p\u0159i skousnut\u00ed p\u011bkn\u011b k\u0159upnou a maj\u00ed tu typickou plnou chu\u0165 melasy a sko\u0159ice, a\u0165 u\u017e na mls\u00e1n\u00ed, na s\u2019mores nebo na kol\u00e1\u010dov\u00fd korpus? Kupovan\u00e9 verze b\u00fdvaj\u00ed m\u00e1lokdy z\u00e1rove\u0148 bezlepkov\u00e9 a vegansk\u00e9.\n\n\n\nTady m\u00e1te slo\u017een\u00ed pod kontrolou a z\u00edsk\u00e1te su\u0161enky, kter\u00e9 se hod\u00ed jak k mls\u00e1n\u00ed, tak k rozemlet\u00ed na drobe\u010dky. \u0160\u00e9fkucha\u0159 Rommel Reyes si je r\u00e1d nam\u00e1\u010d\u00ed i do ovesn\u00e9ho ml\u00e9ka. Pak m\u016f\u017eete vyzkou\u0161et i dal\u0161\u00ed bezlepkov\u00e9 su\u0161enky a drobn\u00e9 sladkosti na webu.\n\n\n\nRozmixujte je a p\u0159ipravte z nich kol\u00e1\u010dov\u00fd korpus ze su\u0161enek Graham.\n\n\n\nCo jsou bezlepkov\u00e9 a vegansk\u00e9 su\u0161enky Graham?\n\n\n\nJsou to such\u00e9 su\u0161enky americk\u00e9ho typu, zde upraven\u00e9 pro bezlepkov\u00e9 a vegansk\u00e9 pe\u010den\u00ed. Z\u00e1kladem t\u011bsta je sm\u011bs bezlepkov\u00fdch mouk bez gum a tapiokov\u00e9ho \u0161krobu, v n\u00ed\u017e m\u00edsto xanthanov\u00e9 gumy slou\u017e\u00ed jako pojivo psyllium. Nechyb\u00ed typick\u00fd z\u00e1klad su\u0161enek Graham, hn\u011bd\u00fd cukr, sko\u0159ice a v\u00fdrazn\u00fd t\u00f3n melasy, ani k\u0159upav\u00e1 struktura, d\u00edky n\u00ed\u017e si na nich pochutn\u00e1te samotn\u00fdch nebo je vyu\u017eijete na su\u0161enkov\u00fd korpus.\n\n\n\nV\u00fdhoda t\u00e9to dom\u00e1c\u00ed verze je prost\u00e1: nemus\u00edte sahat po kupovan\u00fdch v\u00fdrobc\u00edch, kter\u00e9 b\u00fdvaj\u00ed mdl\u00e9, nebo sice chutnaj\u00ed dob\u0159e, ale mohou obsahovat lepek, ml\u00e9\u010dn\u00e9 v\u00fdrobky \u010di m\u00e9n\u011b zn\u00e1m\u00e9 p\u0159\u00eddatn\u00e9 l\u00e1tky. Zde se sm\u011bs mouk a \u0161krob\u016f obejde pr\u00e1v\u011b bez vysoce zpracovan\u00fdch zahu\u0161\u0165ovadel a stabiliz\u00e1tor\u016f.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nZ\u00e1kladem je sm\u011bs bezlepkov\u00fdch mouk bez gum a tapiokov\u00e9ho \u0161krobu. Obsahuje \u010dirokovou mouku, jemnou mouku z b\u00edl\u00e9 r\u00fd\u017ee, cizrnovou mouku, bramborov\u00fd \u0161krob a mlet\u00e9 psyllium. Psyllium slou\u017e\u00ed jako pojivo m\u00edsto xanthanov\u00e9 gumy, tak\u017ee t\u011bsto dostate\u010dn\u011b dr\u017e\u00ed pohromad\u011b a lze ho vyv\u00e1let a \u00fahledn\u011b nakr\u00e1jet.\n\n\n\nU tuku m\u00e1te dv\u011b mo\u017enosti: olivov\u00fd olej nebo vegansk\u00e9 m\u00e1slo. Oboj\u00ed funguje, ale poka\u017ed\u00e9 trochu jinak.\n\n\n\nS olivov\u00fdm olejem budou su\u0161enky leh\u010d\u00ed a chu\u0165ov\u011b neutr\u00e1ln\u011bj\u0161\u00ed. Hod\u00ed se tak\u00e9 tehdy, pokud se vyh\u00fdb\u00e1te rostlinn\u00e9mu m\u00e1slu. Vegansk\u00e9 m\u00e1slo dod\u00e1 bohat\u0161\u00ed, kr\u00e9mov\u011bj\u0161\u00ed chu\u0165, kter\u00e1 se v\u00edce bl\u00ed\u017e\u00ed klasick\u00fdm su\u0161enk\u00e1m Graham, a nav\u00edc k\u0159upav\u011bj\u0161\u00ed strukturu, co\u017e ocen\u00edte, pokud z nich chcete p\u0159ipravit kol\u00e1\u010dov\u00fd korpus.\n\n\n\nKe slazen\u00ed se v receptu pou\u017e\u00edv\u00e1 cukr muscovado. Je m\u00e9n\u011b rafinovan\u00fd ne\u017e jin\u00e9 cukry a obsahuje v\u00edce melasy, kter\u00e1 dod\u00e1v\u00e1 vl\u00e1\u010dnost a lehce kou\u0159ovou sladkost. Pou\u017e\u00edt m\u016f\u017eete i hn\u011bd\u00fd t\u0159tinov\u00fd cukr: u tohoto typu su\u0161enek jde o b\u011b\u017enou alternativu, kter\u00e1 p\u0159in\u00e1\u0161\u00ed vyv\u00e1\u017een\u011bj\u0161\u00ed sladkost a k\u0159upav\u011bj\u0161\u00ed strukturu.\n\n\n\nJako sirup je prvn\u00ed volbou melasa. Dod\u00e1 o\u010dek\u00e1vanou tmavou barvu a v\u00fdraznou chu\u0165 s hlubokou, t\u00e9m\u011b\u0159 kou\u0159ovou sladkost\u00ed a z\u00e1rove\u0148 je p\u0159\u00edrodn\u011bj\u0161\u00ed, bez p\u0159\u00eddatn\u00fdch l\u00e1tek. Nahradit ji lze tmav\u00fdm cukrov\u00fdm sirupem: pro tento recept je dostate\u010dn\u011b tmav\u00fd a chu\u0165ov\u011b v\u00fdrazn\u00fd, ale oproti melase jemn\u011bj\u0161\u00ed. Pokud chcete slad\u0161\u00ed a m\u00e9n\u011b v\u00fdraznou chu\u0165, s\u00e1hn\u011bte pr\u00e1v\u011b po n\u011bm.\n\n\n\nTvo\u0159\u00ed korpus d\u00fd\u0148ov\u00e9ho cheesecaku.\n\n\n\nPraktick\u00e9 rady a chyby, kter\u00fdm se vyhnout\n\n\n\nSuroviny na toto t\u011bsto odva\u017eujte v metrick\u00fdch jednotk\u00e1ch, proto\u017ee o v\u00fdsledku rozhoduje ka\u017ed\u00fd gram. U tohoto typu bezlepkov\u00fdch su\u0161enek z\u00e1le\u017e\u00ed na p\u0159esnosti opravdu v\u00edc ne\u017e u b\u011b\u017en\u00e9ho t\u011bsta.\n\n\n\nM\u00edchejte jen kr\u00e1tce\n\n\n\nNejprve metlou prom\u00edchejte v\u0161echny such\u00e9 suroviny, bezlepkovou mouku, psyllium, muscovado, sko\u0159ici, pr\u00e1\u0161ek do pe\u010diva a s\u016fl. Pot\u00e9 p\u0159idejte melasu, ovesn\u00e9 ml\u00e9ko a olivov\u00fd olej. M\u00edchejte st\u011brkou nebo rukou jen tak dlouho, ne\u017e se t\u011bsto spoj\u00ed do koule. Pokud pou\u017e\u00edv\u00e1te kuchy\u0148sk\u00fd robot, nasa\u010fte ploch\u00fd m\u00edchac\u00ed n\u00e1stavec a p\u0159esta\u0148te m\u00edchat, jakmile se t\u011bsto za\u010dne spojovat do v\u011bt\u0161\u00edch kus\u016f.\n\n\n\nP\u0159ed v\u00e1len\u00edm vychla\u010fte\n\n\n\nP\u0159ed odpo\u010dinkem rozd\u011blte t\u011bsto na dv\u011b \u010d\u00e1sti a vytvarujte z nich ploch\u00e9 boch\u00e1nky, pozd\u011bji se s nimi bude l\u00e9pe pracovat. Zabalte je do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a dejte alespo\u0148 na 45 minut do lednice, p\u0159\u00edpadn\u011b i d\u00e9le. Vychlazen\u00ed pom\u016f\u017ee p\u0159edev\u0161\u00edm s \u00fahledn\u00fdm vyv\u00e1len\u00edm bezlepkov\u00e9ho t\u011bsta.\n\n\n\nV\u00e1len\u00ed a kr\u00e1jen\u00ed\n\n\n\nKa\u017ed\u00fd dob\u0159e vychlazen\u00fd boch\u00e1nek vyv\u00e1lejte mezi dv\u011bma listy pe\u010dic\u00edho pap\u00edru. T\u011bsto by m\u011blo b\u00fdt siln\u00e9 p\u0159ibli\u017en\u011b 4 mm, pot\u00e9 ho nakr\u00e1jejte na \u010dtverce o rozm\u011brech 5 \u00d7 5 cm. Tak z\u00edsk\u00e1te stejn\u011b velk\u00e9 su\u0161enky, kter\u00e9 se snadno rovnom\u011brn\u011b prope\u010dou.\n\n\n\nBubliny, chlazen\u00ed a podlo\u017eka na pe\u010den\u00ed\n\n\n\nObvykle je vhodn\u00e9 ka\u017ed\u00fd \u010dtverec prop\u00edchat vidli\u010dkou, aby se p\u0159i pe\u010den\u00ed netvo\u0159ily bubliny. Pokud ale d\u00e1v\u00e1te t\u011bsto do trouby je\u0161t\u011b studen\u00e9, propichov\u00e1n\u00ed nen\u00ed nutn\u00e9. Nen\u00ed pot\u0159eba ani p\u0159i pe\u010den\u00ed na perforovan\u00e9 silikonov\u00e9 podlo\u017ece, kter\u00e1 sama pom\u00e1h\u00e1 udr\u017eet t\u011bsto rovn\u00e9.\n\n\n\nPe\u010den\u00ed\n\n\n\nZat\u00edmco nakr\u00e1jen\u00e9 su\u0161enky odpo\u010d\u00edvaj\u00ed v lednici, p\u0159edeh\u0159ejte troubu na 175\u00b0C. Nakr\u00e1jen\u00e9 t\u011bsto po celou tuto dobu ponechte v chladu. Pot\u00e9 su\u0161enky rozlo\u017ete na plech s rozestupy a pe\u010dte 13 a\u017e 15 minut. Hotov\u00e9 jsou, kdy\u017e z\u00edskaj\u00ed zlatavou barvu.\n\n\n\nPo upe\u010den\u00ed\n\n\n\nP\u0159ed pou\u017eit\u00edm nechte su\u0161enky \u00fapln\u011b vychladnout. Dokud jsou vla\u017en\u00e9, nemaj\u00ed je\u0161t\u011b svou kone\u010dnou strukturu, co\u017e je d\u016fle\u017eit\u00e9 zejm\u00e9na tehdy, kdy\u017e je chcete j\u00edst samotn\u00e9 nebo rozdrtit na korpus.\n\n\n\nPokud m\u00e1te chu\u0165 na dal\u0161\u00ed drobn\u00e9 sladkosti, vyzkou\u0161ejte lan\u00fd\u017ee s \u010dajem matcha.\n\n\n\nTento recept najdete tak\u00e9 mezi m\u00fdmi vegansk\u00fdmi recepty.\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\tDom\u00e1c\u00ed su\u0161enky typu Graham bez lepku a vegansk\u00e9\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t450 g sm\u011bsi mouk (bez lepku a bez zahu\u0161\u0165ovac\u00edch gum)10 g pr\u00e1\u0161kov\u00e9ho psyllia80 g cukru muscovado3 g sko\u0159ice (mlet\u00e9)10 g pr\u00e1\u0161ku do pe\u010diva4 g soli60 g melasy (v bio kvalit\u011b)150 g ovesn\u00e9ho ml\u00e9ka80 g olivov\u00e9ho oleje\t\n\t\n\t\tP\u0159\u00edprava t\u011bsta na krekryV m\u00edse prom\u00edchejte metli\u010dkou bezlepkovou mouku, pr\u00e1\u0161kov\u00e9 psyllium, cukr muscovado, sko\u0159ici, pr\u00e1\u0161ek do pe\u010diva a s\u016fl.P\u0159idejte melasu, ovesn\u00e9 ml\u00e9ko a olivov\u00fd olej. M\u00edchejte st\u011brkou nebo rukou, dokud se t\u011bsto nespoj\u00ed do koule. Pokud pou\u017e\u00edv\u00e1te kuchy\u0148sk\u00fd robot, m\u00edchejte ploch\u00fdm m\u00edchac\u00edm n\u00e1stavcem, dokud se t\u011bsto nespoj\u00ed.Rozd\u011blte t\u011bsto na dv\u011b \u010d\u00e1sti, vytvarujte z nich placky, zabalte je do potravin\u00e1\u0159sk\u00e9 f\u00f3lie a nechte v lednici alespo\u0148 45 minut nebo d\u00e9le.Kr\u00e1jen\u00ed a pe\u010den\u00edKa\u017edou vychlazenou placku vyv\u00e1lejte mezi dv\u011bma archy pe\u010dic\u00edho pap\u00edru na tlou\u0161\u0165ku p\u0159ibli\u017en\u011b 4 mm. Nakr\u00e1jejte t\u011bsto na \u010dtverce o velikosti 5\u00d75 cm a ka\u017ed\u00fd prop\u00edchejte vidli\u010dkou, aby se p\u0159i pe\u010den\u00ed nenafukoval. Pokud pe\u010dete t\u011bsto vychlazen\u00e9, propichov\u00e1n\u00ed nen\u00ed nutn\u00e9.Zat\u00edmco se nakr\u00e1jen\u00e9 t\u011bsto na krekry chlad\u00ed v lednici, p\u0159edeh\u0159ejte troubu na 175\u00b0C (350\u00b0C).Rozlo\u017ete nakr\u00e1jen\u00e9 krekry na plech s rozestupy. Pe\u010dte 13-15 minut dozlatova.P\u0159ed pou\u017eit\u00edm nechte krekry \u00fapln\u011b vychladnout.\t\n\t\n\t\t\t\n\t\n\t\tGo\u00fbterAm\u00e9ricaine","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199363","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=199363"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/199363\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/164510"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=199363"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=199363"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=199363"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}