Piškote treba da budu lagane, ali dovoljno čvrste da upiju krem bez raspadanja. Zato je idealan miks koji ima jedno brašno + dva skroba.
Sastojci (za 200 g miksa): 120 g pirinčanog brašna, 40 g kukuruznog skroba, 40 g krompirovog skroba, 1 prstohvat ksantan gume (opciono).
Zašto je dobar?
- pirinčano brašno daje strukturu
- kukuruzni skrob daje lakoću
- krompirov skrob daje mekoću i blago vezivanje
Rezultat su piškote koje su spolja suve, a unutra vazdušaste, baš kakve trebaju za tiramisu.
Za čvršće piskote za tiramisu
Sastojci: 130 g pirinčanog brašna, 40 g kukuruzni skrob, 30 g krompirov skrob.
Kako napraviti univerzalno bezglutensko brašno kod kuće (3 verzije)?
1. Klasični univerzalni miks (najbliži kupovnom)
Sastojci: 200 g pirinčanog brašna, 100 g krompirovog skroba, 100 g kukuruznog skroba.
Ovaj miks je dobar za:
- kolace
- biskvite
- palačinke (francuske)
- mafine
Zašto je dobar?
Ovaj miks je dobar jer pirinčano brašno daje strukturu, dok krompirov i kukuruzni skrob omekšavaju testo i čine ga laganijim. Zajedno stvaraju teksturu koja je najbliža pšeničnom brašnu, pa su kolači mekani i vazdušasti.
2. Miks za kolače i kekse
Sastojci: 150 g pirinčanog brašna, 100 g tapioka skroba, 50 g kukuruznog skroba.
Ovaj miks je dobar za:
- američke kekse (en. cookies)
- mekane čajne kekse
- cokoladne kolace (en. brownies) bez glutena
- mekane kolače iz pleha
- slatke kolacice iz kalupa - mafine (en. muffins)
- biskvitne kolače sa voćem
- punjene kekse (npr. sa džemom ili kremom)
Zašto je dobar?
Tapioka daje elastičnost i mekoću, pa kolači nisu mrvičasti.
3. Lagani miks za biskvite i rolate
Sastojci: 150 g pirinčanog brašna, 75 g krompirovog skroba, 75 g tapioka skroba.
Odličan je za:
- piškote
- rolate
- torte
Zašto je dobar?
Ovaj miks je dobar jer tapioka skrob daje elastičnost i vazdušastu strukturu, dok krompirov skrob omekšava biskvit, a pirinčano brašno daje osnovu testa. Zbog toga su biskviti lagani, mekani i dobro se uvijaju za rolate.
Zašto se u bezglutenskim kolačima dodaje skrob?
Gluten u pšeničnom brašnu ima tri važne funkcije:
- drži strukturu testa
- zadržava vazduh
- daje elastičnost
Bez glutena, kolači mogu da budu:
- suvi
- mrvičasti
- teški
Zato se dodaje skrob, jer on:
- upija vlagu
- daje mekoću
- pomaže da kolač bude vazdušast
Različiti skrobovi rade različite stvari:
- kukuruzni skrob – daje lakoću i finu teksturu
- krompirov skrob – daje mekoću i vlagu
- tapioka – daje elastičnost i vezivanje
Zato dobri bezglutenski recepti skoro uvek imaju kombinaciju brašna i skroba, a ne samo jedno brašno.
The ladyfingers should be light but firm enough to absorb the cream without falling apart. That's why a mix that has one flour + two starches is ideal.
Ingredients (for 200 g of mix): 120 g of rice flour, 40 g of corn starch, 40 g of potato starch, 1 pinch of xanthan gum (optional).
Why is it good?
- rice flour gives structure
- corn starch gives lightness
- potato starch gives softness and slight binding
The result is ladyfingers that are dry on the outside and airy on the inside, just like tiramisu.
For firmer ladyfingers for tiramisu
Ingredients: 130 g rice flour, 40 g corn starch, 30 g potato starch.
How to make universal gluten-free flour at home (3 versions)?
1. Classic universal mix (closest to store bought)
Ingredients: 200 g of rice flour, 100 g of potato starch, 100 g of corn starch.
This mix is good for:
- cookies
- biscuits
- crepes
- muffins
Why is it good?
This mix is good because the rice flour gives structure, while the potato and corn starch soften the dough and make it lighter. Together, they create a texture that is closest to wheat flour, so the cakes are soft and airy.
2. Cake and biscuit mix
Ingredients: 150 g rice flour, 100 g tapioca starch, 50 g corn starch.
This mix is good for:
- American cookies
- soft tea biscuits
- gluten-free chocolate brownies
- soft cakes from the tin
- sweet cookies from molds - muffins
- biscuit cakes with fruit
- filled biscuits (e.g. with jam or cream)
Why is it good?
Tapioca gives elasticity and softness, so the cakes are not crumbly.
3. Light mix for biscuits and rolls
Ingredients: 150 g rice flour, 75 g potato starch, 75 g tapioca starch.
It's great for:
- cookies
- rolls
- cakes
Why is it good?
This mix is good because tapioca starch gives elasticity and an airy structure, while potato starch softens the biscuit and rice flour gives the base of the dough. This is why the biscuits are light, soft and roll well for rolls.
Why is starch added to gluten-free cakes?
Gluten in wheat flour has three important functions:
- holds the structure of the dough
- holds air
- gives elasticity
Gluten-free cakes can be:
- dry
- crumbly
- heavy
That is why starch is added, because it:
- absorbs moisture
- gives softness
- helps make the cake airy
Different starches do different things:
- corn starch - gives lightness and fine texture
- potato starch - gives softness and moisture
- tapioca – gives elasticity and binding
That's why good gluten-free recipes almost always have a combination of flour and starch, not just one flour.
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