{"id":172827,"title":"Glutensiz tart hamuru","modified":"2026-09-18T23:35:36+02:00","plain":"Gluten ve tereya\u011f\u0131 i\u00e7ermeyen, \u015feklini ger\u00e7ekten koruyan bir tart hamuru mu ar\u0131yorsun? Bu tart hamuru, hem tatl\u0131 tartlara hem de ki\u015flere yak\u0131\u015fan, \u0131s\u0131r\u0131nca ho\u015f\u00e7a k\u0131r\u0131lan, a\u011f\u0131zda da\u011f\u0131lan bir taban olu\u015fturur. \u0130lk lokmada d\u00fczg\u00fcnce k\u0131r\u0131l\u0131r; ne kumlu bir his b\u0131rak\u0131r ne de taban\u0131 \u0131slak kal\u0131r.\n\n\n\nHamuru ba\u015ftan sona iyice so\u011fuk tuttu\u011fun s\u00fcrece y\u00f6ntem olduk\u00e7a basit. Bu tarif, glutensiz temel tariflerim aras\u0131nda yer al\u0131yor.\n\n\n\nNefis tatl\u0131 tartlar i\u00e7in \u015fekerli versiyonu: glutensiz tatl\u0131 tart hamuru.\n\n\n\nGlutensiz ve laktozsuz tart hamuru nedir?\n\n\n\nTartlar ve tart\u00f6letler i\u00e7in kullan\u0131lan, burada gluten ve s\u00fct \u00fcr\u00fcnleri olmadan haz\u0131rlanan, a\u011f\u0131zda da\u011f\u0131lan bir hamurdur. Mant\u0131\u011f\u0131 basit: klasik bir tart hamurundan gluteni ve tereya\u011f\u0131n\u0131 \u00e7\u0131karmak, hem unu hem de y\u00f6ntemi uyarlamay\u0131 gerektirir. Uygun bir alternatif un se\u00e7ip hamuru \u00f6zenle i\u015fleyerek geleneksel tart hamuruna \u00e7ok yak\u0131n bir kalite ve lezzet elde edebilirsin.\n\n\n\nHem tatl\u0131 tartlara hem de tuzlu tariflere uygundur. \u00d6zellikle glutensiz ve laktozsuz bir ki\u015f i\u00e7in iyi bir taban olu\u015fturur.\n\n\n\nBa\u015fl\u0131ca malzemeler\n\n\n\nUn, hamurun yap\u0131s\u0131n\u0131 olu\u015fturur. Burada Sch\u00e4r glutensiz ekmek kar\u0131\u015f\u0131m\u0131 kullan\u0131l\u0131yor, ancak piyasada sat\u0131lan herhangi bir glutensiz ekmek unu da i\u015f g\u00f6r\u00fcr. Her durumda, \u00f6zen isteyen her glutensiz pastac\u0131l\u0131k tarifinde oldu\u011fu gibi, ba\u015ftan sona hassas \u00f6l\u00e7\u00fcm yapmak i\u00e7in malzemeleri metrik birimlerle tart.\n\n\n\nTuzlu bitkisel tereya\u011f\u0131, hamura hem lezzet hem de kat kat, a\u011f\u0131zda da\u011f\u0131lan bir doku kazand\u0131r\u0131r. Hamura eklenirken so\u011fuk ve k\u00fcp k\u00fcp kesilmi\u015f olmal\u0131d\u0131r. Violife tuzlu bitkisel tereya\u011f\u0131 iyi sonu\u00e7 verir.\n\n\n\nSu buz gibi olmal\u0131d\u0131r. Bu, kar\u0131\u015ft\u0131rma s\u0131ras\u0131nda hamurun \u0131s\u0131nmas\u0131n\u0131 ve dolay\u0131s\u0131yla bitkisel tereya\u011f\u0131n\u0131n erkenden erimeye ba\u015flamas\u0131n\u0131 \u00f6nler. Pi\u015ftikten sonra daha gevrek, a\u011f\u0131zda da\u011f\u0131lan bir dokuyu korumay\u0131 sa\u011flayan da budur.\n\n\n\nTuz, yaln\u0131zca hamurun lezzetini belirginle\u015ftirmeye yarar. \u015eekerin tad\u0131 ise \u00f6n plana \u00e7\u0131kmaz, ancak genel lezzet dengesine katk\u0131da bulunur. Yumurta, hamurun daha kolay toparlanmas\u0131na yard\u0131mc\u0131 olur.\n\n\n\nPi\u015firmeden haz\u0131rlanan bisk\u00fcvili bir taban i\u00e7in Graham bisk\u00fcvili tart taban\u0131na g\u00f6z at.\n\n\n\nTeknik ipu\u00e7lar\u0131 ve ka\u00e7\u0131n\u0131lmas\u0131 gereken hatalar\n\n\n\nD\u00fcz bir tezg\u00e2hta veya silikon hamur a\u00e7ma mat\u0131 \u00fczerinde \u00e7al\u0131\u015fmaya ba\u015fla. Unu yay ve ortas\u0131n\u0131 havuz gibi a\u00e7; ard\u0131ndan k\u00fcp k\u00fcp kesilmi\u015f so\u011fuk bitkisel tereya\u011f\u0131n\u0131, tuzu, \u015fekeri ve yumurtay\u0131 ekle. Parmak u\u00e7lar\u0131nla veya bir hamur kesiciyle, d\u00fczensiz k\u0131r\u0131nt\u0131lardan olu\u015fan iri taneli bir doku elde edene kadar kar\u0131\u015ft\u0131r.\n\n\n\nArd\u0131ndan so\u011fuk suyu ekle ve yaln\u0131zca hamur toparlanana kadar kar\u0131\u015ft\u0131r. Hamur bir araya gelir gelmez durmal\u0131, daha fazla i\u015flememelisin. Yass\u0131 bir disk \u015fekli ver, stre\u00e7 filme sar ve en az 1 saat buzdolab\u0131nda dinlendir.\n\n\n\nHamuru k\u0131rmadan a\u00e7mak\n\n\n\nHamur a\u00e7\u0131lmadan \u00f6nce iyice so\u011fuk olmal\u0131d\u0131r; aksi h\u00e2lde daha kolay yap\u0131\u015f\u0131r. \u0130ki pi\u015firme k\u00e2\u011f\u0131d\u0131 aras\u0131nda istedi\u011fin kal\u0131nl\u0131kta a\u00e7. Bu dolayl\u0131 temas, y\u0131rt\u0131lmalar\u0131 azalt\u0131r ve hamura gere\u011finden fazla dokunman\u0131 \u00f6nler.\n\n\n\nD\u00fczg\u00fcn bir \u015fekil elde etmek i\u00e7in merkezden d\u0131\u015fa do\u011fru \u00e7al\u0131\u015f. Varsa, hamur kal\u0131nl\u0131k \u00e7\u0131talar\u0131 her yeri e\u015fit kal\u0131nl\u0131kta bir hamur a\u00e7man\u0131 sa\u011flar. Yuvarlak \u015feklini korumak ve k\u00e2\u011f\u0131da yap\u0131\u015fmas\u0131n\u0131 \u00f6nlemek i\u00e7in merdaneyi birka\u00e7 kez ge\u00e7irdikten sonra hamuru 90 derece \u00e7evirmeyi de unutma.\n\n\n\nA\u00e7arken bir \u00e7atlak olu\u015fursa, hamuru parmaklar\u0131nla bast\u0131rarak birle\u015ftirmen yeterli. Ta\u015f\u0131mak i\u00e7in hamuru merdaneye sar, ard\u0131ndan tart kal\u0131b\u0131na veya tart\u00f6let kal\u0131plar\u0131na yerle\u015ftir. Yerle\u015ftirdikten sonra taban\u0131n\u0131 \u00e7atalla birka\u00e7 yerinden del ve kenarlar\u0131n\u0131 d\u00fczg\u00fcnce kes.\n\n\n\nPi\u015firmeden \u00f6nce so\u011futmak\n\n\n\nKal\u0131ba yerle\u015ftirildikten sonra hamurun \u015feklini korumas\u0131 i\u00e7in yeniden so\u011futulmas\u0131 gerekir. \u0130ki s\u00fcre \u00f6nerisi vard\u0131r: sertle\u015fmesi i\u00e7in pi\u015firmeden hemen \u00f6nce buzdolab\u0131nda veya dondurucuda 20 dakika, \u015feklini daha iyi korumas\u0131 i\u00e7inse pi\u015firmeden \u00f6nce kal\u0131b\u0131n i\u00e7inde en az 30 dakika. Her iki durumda da ama\u00e7 ayn\u0131d\u0131r: iyice so\u011fuk bir hamuru pi\u015firmek.\n\n\n\n\u00d6n pi\u015firme ve pi\u015firme\n\n\n\nB\u00fcy\u00fck bir tart i\u00e7in gerekirse \u00f6nceden 190\u00b0C'ye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda 15 ila 20 dakika \u00f6n pi\u015firme yap\u0131l\u0131r; genel \u00f6l\u00e7\u00fct 190\u00b0C'de 20 dakikad\u0131r. Hamurun \u00fczerini pi\u015firme k\u00e2\u011f\u0131d\u0131yla kapla ve \u00fczerine pi\u015firme a\u011f\u0131rl\u0131klar\u0131 veya kuru fasulye koy: bu, kabarmas\u0131n\u0131 \u00f6nler.\n\n\n\nBu ilk pi\u015firmenin ard\u0131ndan a\u011f\u0131rl\u0131klar\u0131 \u00e7\u0131kar ve hamuru 10 dakika daha f\u0131r\u0131na ver. K\u00fc\u00e7\u00fck tart\u00f6let tabanlar\u0131 i\u00e7in 15 ila 18 dakika yeterlidir. Ard\u0131ndan taban\u0131n yumu\u015famas\u0131n\u0131 \u00f6nlemek i\u00e7in, i\u00e7ini doldurmadan \u00f6nce oda s\u0131cakl\u0131\u011f\u0131nda, tercihen bir tel \u0131zgara \u00fczerinde so\u011fumas\u0131n\u0131 bekle.\n\n\n\n\u00d6n pi\u015fmi\u015f hamur \u00e7atlarsa\n\n\n\n\u00d6n pi\u015firmeden sonra olu\u015fan bir \u00e7atla\u011f\u0131 onarmak kolayd\u0131r. En basit y\u00f6ntem, artan \u00e7i\u011f hamurdan bir par\u00e7ay\u0131 ince a\u00e7\u0131p kapat\u0131lacak alan\u0131n boyutunda keserek kullanmakt\u0131r. Hamur kalmad\u0131ysa biraz un ve suyla onar\u0131m i\u00e7in bir hamur haz\u0131rla.\n\n\n\nYaman\u0131n yap\u0131\u015fmas\u0131na yard\u0131mc\u0131 olmak i\u00e7in \u00e7atla\u011f\u0131n kenarlar\u0131n\u0131 biraz suyla hafif\u00e7e nemlendir. Hamur yamas\u0131n\u0131 yerle\u015ftir ve hafif\u00e7e bast\u0131rarak birle\u015ftir. Un ve su kar\u0131\u015f\u0131m\u0131 kullan\u0131yorsan a\u00e7\u0131kl\u0131\u011f\u0131 iyice kapatmak i\u00e7in bir spatulayla yay.\n\n\n\nOnar\u0131lan alan geni\u015fse ve sertle\u015fmesi gerekiyorsa tart taban\u0131n\u0131 birka\u00e7 dakika yeniden f\u0131r\u0131na ver. Ard\u0131ndan, yaman\u0131n iyice tutmas\u0131 ve dolgu eklenirken dayanmas\u0131 i\u00e7in i\u00e7ini doldurmadan \u00f6nce so\u011fumas\u0131n\u0131 bekle.\n\n\n\nBu hamur, glutensiz mantarl\u0131 ki\u015f i\u00e7in m\u00fckemmel bir taban olu\u015fturur.\n\n\n\nDi\u011fer glutensiz tarifler de ayn\u0131 yerde seni bekliyor.\n\n\n\nTarif, \u015fef Rommel Reyes taraf\u0131ndan geli\u015ftirildi. \u00c7al\u0131\u015fmalar\u0131n\u0131 Instagram hesab\u0131nda, Substack b\u00fclteninde ve YouTube kanal\u0131nda bulabilirsin.\n\n\n\n\n\n\tGlutensiz tart hamuru\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t15 g so\u011fuk su270 g Schar Bread Mix unu veya Caputo GF unu150 g Violife Salted tuzlu vegan tereya\u011f\u0131 (so\u011fuk ve k\u00fcp k\u00fcp do\u011franm\u0131\u015f)3 g tuz5 g \u015feker60 g yumurta\t\n\t\n\t\tPr\u00e9parationGlutensiz unu d\u00fcz bir tezg\u00e2ha veya silikon hamur a\u00e7ma mat\u0131na yay, ard\u0131ndan ortas\u0131n\u0131 havuz gibi a\u00e7.So\u011fuk tereya\u011f\u0131 k\u00fcplerini, tuzu, \u015fekeri ve yumurtay\u0131 ekle.Malzemeleri parmaklar\u0131nla veya bir hamur kesiciyle iri, ufalanan par\u00e7alar elde edene kadar kar\u0131\u015ft\u0131r.So\u011fuk suyu ekle ve kar\u0131\u015f\u0131m homojen bir hamur h\u00e2line gelene kadar kar\u0131\u015ft\u0131r.Hamura yass\u0131 bir disk \u015fekli ver, stre\u00e7 filmle sar ve buzdolab\u0131nda en az 1 saat so\u011fumaya b\u0131rak.So\u011fuduktan sonra hamuru iki pi\u015firme k\u00e2\u011f\u0131d\u0131 aras\u0131nda istedi\u011fin kal\u0131nl\u0131kta a\u00e7.Her yerde e\u015fit kal\u0131nl\u0131k elde etmek i\u00e7in hamur a\u00e7ma kal\u0131nl\u0131k \u00e7\u0131talar\u0131 kullan.Hamuru bir merdane yard\u0131m\u0131yla tart kal\u0131b\u0131na veya tart\u00f6let kal\u0131plar\u0131na aktar.Taban\u0131 \u00e7atalla birka\u00e7 yerinden del, ard\u0131ndan kenarlardaki fazlal\u0131klar\u0131 kes.Pi\u015firmeden \u00f6nce sertle\u015fmesi i\u00e7in dondurucuda veya buzdolab\u0131nda 20 dakika beklet.Gerekirse b\u00fcy\u00fck tart taban\u0131n\u0131 \u00f6nceden 190\u00b0C'ye \u0131s\u0131t\u0131lm\u0131\u015f f\u0131r\u0131nda 15-20 dakika \u00f6n pi\u015firmeye tabi tut.Ard\u0131ndan pi\u015firme a\u011f\u0131rl\u0131klar\u0131n\u0131 \u00e7\u0131kar ve 10 dakika daha pi\u015fir.K\u00fc\u00e7\u00fck tart\u00f6let tabanlar\u0131n\u0131 15 ila 18 dakika pi\u015fir.Kullanmadan \u00f6nce oda s\u0131cakl\u0131\u011f\u0131nda so\u011fumaya b\u0131rak.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172827","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=172827"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/172827\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/164606"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=172827"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=172827"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=172827"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}