Badeecada baradhada , rootiga barafka ah ee roodhida ah, waa mid ay jecel yihiin dadka noorwiijiga oo si fiican ugu adeega subagga iyo sonkorta. Lefse-samaynta waa xirfad la barto, iyo qaboojiyayaashu waxay isticmaalaan qalab gaar ah si ay u diyaariyaan-badanaa badanaa korriin wareeg ah oo korontada ah oo ay weheliyaan pin ah oo khafiif ah iyo ul dheer si ay u qaadaan oo u dhigaan lafaha dhuuban ee la duubay oo ku dheggan kubbada kulul.
Cuntadan sifaha leh ee "gluten-free" waxaa lagu sameeyaa sida lefse dabiiciga ah oo la buuxiyo baradho la kariyey, laakiin waxaa ku jira shaaha oo dhan oo aan lahayn gluten-free mix ee burka. Maskaxda ku hay in uu cajiinka u baahan yahay inuu ku nasto qaboojiyaha habeenkii si uu u hubiyo inuu hore u qorsheeyo.
Waxa aad u Baahantahay
- 2 rodol baradhada jaalaha ah (qiyaastii 3 waaweyn)
- 2 qaado oo khudradda gaaban
- 3 qaado oo subag
- 1/4 koob oo kareem culus ama caano dhan
- 1 qaado oo sonkor ah
- 1 qaado oo milix ah
- 2 ilaa 3 koob oo bur ah oo aan lahayn gluten-free
Sida loo sameeyo
- Gaar foornada ilaa 175 F.
- Baradhada Peel iyo jarjar qaybaha 1-inch. Karkari ilaa hindisada iyo daadi. Baradho la kariyey oo ku qoran xaashida dubista ee lakab iyo meel foornada preheated ilaa 15 daqiiqo. Tani waxay ka caawisaa ka saarista qoyaan ka baradho.
- Isticmaal ricer in baradho la kariyey baraf badan oo ku jirta baaquli weyn. Waa inaad soo afjarto qiyaastii 4 koob oo baradho ah.
- Gaabi, subagga, kareemka ama caanaha, sonkorta, iyo milixda digsi iyo kuleylka dhexdhexaad-yar yar illaa iyo gaabinta iyo buro caanaha iyo sonkorta waa la kala diraa. Ha u oggolaan isku darka isku walaaq.
- Ku shub dareeraha bakeeriyada la barbardhigay oo isticmaal digo weyn ama spatula si aad isugu xirto maaddooyinka. Baradhadu waa inay noqdaan kuwo siman oo qaro weyn leh.
- Ku dar bataatada barkada hawada iyo qaboojiyaha habeenkii.
- Isku day in aad isticmaashid 10-inch ilaa 12-inch griddle mesh or griddle lithe 425 F. Isticmaal gacmahaaga ama kareemka kareemka si aad u shaqeyso burka aan lahayn gluten-free tartiib tartiib ah baradho. Roodhadhka lafdhaqaaqa ha ku ridin maro bakeer ah ama boor weyn oo si xur ah loo tuuray burka oo dhan oo udub ah oo aan lahayn gluten-free. Kaadi in yar oo ku jirta oo aan lahayn gluten-ku filan si aad u sameyso cajiinka jilicsan iyo jilicsan.
- Isticmaal gacmahaaga ama barafka jilicsan, ka saar xabbadaha kabaha ee walxaha. Isticmaal fareembo isdiyaarin ah, ku dhex shid wareeg kasta oo ku wareegsan wareegga sagaal-inch oo ku yaalla guddiga burka.
- Isticmaal maqaar dhejis ah, si taxadar leh kor u qaad cajiinka isla markiiba u wareeji. Karso ilaa dhibco brown bilaabaan inay muuqdaan, ka dibna googo iyo karsan dhinaca kale. Dheji lafse u dhexeeya maro nadiif ah ilaa qabow, ka dibna u adeegso subagga iyo sonkorta.
Lefse waa la qaboojin karaa ilaa lix bilood. Cuntada caadiga ah ee lefse call ee wareegyada la kariyey ee la qaboojiyey si loogu dhajiyo goobo, laakiin lafse-gluten-free-free ayaa si fiican u ilaalisa marka la dhigo oo la dhigo oo lagu xiro boorsooyinka qaboojiyaha. Iska ilaali oo soo cesho ka hor intaadan u adeegin.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 157 |
| Total Fat | 8 g |
| Fatuurad la ruxay | 4 g |
| Fat | 3 g |
| Kolestarool | 14 mg |
| Sodium | 126 mg |
| Carbohydrateska | 20 g |
| Fiber diirran | 2 g |
| Protein | 2 g |