Innhold FORORD ERNÆRINGSFYSIOLOG ..................................................................................................................... 5 FORORD FORFATTER ........................................................................................................................................ 7 INNHOLD ........................................................................................................................................................... 9 MYTEKNUSING: MYTER OG MISFORSTÅELSER OM GLUTENFRITT BRØD OG BAKING ........................... 12 INTRODUKSJON TIL GLUTENFRI BAKST UTEN FERDIGE MELBLANDINGER ............................................ 15 Om å lære å bake – igjen .............................................................................................................................. 15 Hvorfor blande selv?...................................................................................................................................... 16 Grovhetsskala for glutenfrie brød................................................................................................................. 18 Tommelfingerregler for baking uten ferdige melmikser ........................................................................... 18 Hvordan unngå glutenforurensning på kjøkkenet ..................................................................................... 18 Litt om grytebrød .......................................................................................................................................... 19 Litt om heving................................................................................................................................................ 19 Litt om oppbevaring ..................................................................................................................................... 20 Feilsøk og gode tips for vellykkede brød .................................................................................................... 20 Brød på tur ..................................................................................................................................................... 21 MÅL OG VEKT, REDSKAPER OG FRAMGANGSMÅTE ...................................................................................... 22 Om målekopper ............................................................................................................................................ 22 Utstyr .............................................................................................................................................................. 25 Brødformer og hevekurver............................................................................................................................ 25
Kjøkkenmaskin...................................................................................................................................... 25 Matmølle/foodprocessor .............................................................................................................................. 25 Spruteflaske med vann................................................................................................................................... 25 Kjøkkenvekt ................................................................................................................................................... 25 Bakematte ....................................................................................................................................................... 25 Målekopper .................................................................................................................................................... 25 INGREDIENSER .................................................................................................................................................. 27 Glutenfrie meltyper som brukes i boka........................................................................................................ 27 Andre typer naturlig glutenfritt mel ............................................................................................................ 29 Stivelse ............................................................................................................................................................ 29 Helkorn, gryn og flak .................................................................................................................................... 30 Frø .................................................................................................................................................................. 33 Bindemidler og fibertilsetninger .................................................................................................................. 34 Melk ................................................................................................................................................................ 35 Olje og fett ..................................................................................................................................................... 35 Egg .................................................................................................................................................................. 36 Andre ting du trenger til bakingen............................................................................................................... 36 INNHOLD
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