gluten<\/a>. Gluten g\u00f8r det muligt for g\u00e6rbr\u00f8det at h\u00e6ve, fordi gluten danner et netv\u00e6rk af sm\u00e5 v\u00e6gge, der holder luft og vanddamp indesp\u00e6rret i dejen. Gluten fungerer ogs\u00e5 som et bindemiddel i dejen og g\u00f8r den lettere at arbejde med. I g\u00e6rbr\u00f8d kan du erstatte op til 20 procent af hvedemelet med Mandelmel, og du b\u00f8r da \u00f8ge v\u00e6skem\u00e6ngden med ca. 10 %.<\/p>\n\n\n\nI andet bagv\u00e6rk kan du erstatte op til 100 % af hvedemelet med Mandelmel, men fordi mandelmelet har et s\u00e5 h\u00f8jt fiberindhold, vil det suge mere v\u00e6ske \u2013 op til dobbelt s\u00e5 meget som almindeligt mel. Du b\u00f8r derfor reducere m\u00e6ngden af Mandelmel til 50-55 % af den oprindelige m\u00e6ngde hvedemel eller \u00f8ge v\u00e6skem\u00e6ngden i opskriften. V\u00e6r opm\u00e6rksom p\u00e5, at bagv\u00e6rk med 100 procent Mandelmel vil h\u00e6nge d\u00e5rligere sammen end bagv\u00e6rk med hvedemel. Et tip er at tils\u00e6tte et bindemiddel som FiberHusk eller johannesbr\u00f8dkernemel \u2013 eller blive dygtig til at lave franske Macrons!<\/p>\n","protected":false},"excerpt":{"rendered":"
Bagning med mandelmel Alle steder, hvor du bruger mel, kan du ogs\u00e5 bruge Mandelmel. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":218,"menu_order":20,"comment_status":"open","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"product_types":[12],"class_list":["post-612","page","type-page","status-publish","hentry","product_types-type-mandelmel"],"yoast_head":"\n
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