{"version":"1.0","provider_name":"Marc Winer","provider_url":"https:\/\/marcwiner.com\/de\/","author_name":"Marc Winer","author_url":"https:\/\/marcwiner.com\/de\/author\/admin2823\/","title":"Warum beim glutenfreien Backen jedes Gramm z\u00e4hlt","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"6Gz62sYpIa\"><a href=\"https:\/\/marcwiner.com\/de\/warum-beim-glutenfreien-backen-jedes-gramm-zahlt\/\">Warum beim glutenfreien Backen jedes Gramm z\u00e4hlt<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/marcwiner.com\/de\/warum-beim-glutenfreien-backen-jedes-gramm-zahlt\/embed\/#?secret=6Gz62sYpIa\" width=\"600\" height=\"338\" title=\"&#8222;Warum beim glutenfreien Backen jedes Gramm z\u00e4hlt&#8220; &#8212; Marc Winer\" data-secret=\"6Gz62sYpIa\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/marcwiner.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/marcwiner.com\/wp-content\/uploads\/2026\/08\/weighing-flour-683x1024.jpg","thumbnail_width":600,"thumbnail_height":900,"description":"Ein Kuchenrezept mit Weizenmehl vertr\u00e4gt 20 g Mehl zu viel, ohne dass es jemand bemerkt. Derselbe Fehler bei einer glutenfreien Mischung f\u00fchrt zu einer sandigen Krume oder einem Kern, der feucht bleibt. In Frankreich wird Mehl ohnehin abgewogen, das Problem liegt also nicht dort: Es steckt in all\u2026","url":"https:\/\/marcwiner.com\/de\/warum-beim-glutenfreien-backen-jedes-gramm-zahlt\/","language":"de","author":{"name":"Marc Winer","url":"https:\/\/marcwiner.com\/a-propos\/","sameAs":["https:\/\/www.instagram.com\/marcwiner\/","https:\/\/www.facebook.com\/marcwinercuisine\/","https:\/\/www.linkedin.com\/in\/marcwiner","https:\/\/www.youtube.com\/@marc_winer","https:\/\/www.pinterest.com\/marc_winer\/","https:\/\/www.tiktok.com\/@marcwiner"]},"attribution":"Original content by Marc Winer, marcwiner.com. When reusing or summarizing, cite the source URL.","cache_age":86400}