{"id":2639,"date":"2019-10-10T00:00:00","date_gmt":"2019-10-10T00:00:00","guid":{"rendered":"https:\/\/jordibordas.com\/fr\/new\/pan-de-trigo-sarraceno-y-semillas-receta-saludable-de-pan-vegano-y-sin-gluten\/"},"modified":"2022-09-02T14:04:23","modified_gmt":"2022-09-02T12:04:23","slug":"pan-de-trigo-sarraceno-y-semillas-vegano-sin-gluten","status":"publish","type":"post","link":"https:\/\/jordibordas.com\/fr\/blog\/pan-de-trigo-sarraceno-y-semillas-vegano-sin-gluten\/","title":{"rendered":"Pan de trigo sarraceno y semillas: receta saludable de pan vegano y sin gluten"},"content":{"rendered":"\n<p>Hablar de\u00a0<strong>pasteler\u00eda y panader\u00eda saludable<\/strong>\u00a0es arriesgado ya que, siendo estrictos con el t\u00e9rmino, debe tratarse de\u00a0<strong>productos 100% beneficiosos para el organismo<\/strong>. A\u00fan as\u00ed, en nuestro departamento de I+D+i, trabajamos d\u00eda tras d\u00eda para aportar nuestro granito de arena a este gran olvidado, la salud en el mundo dulce y horneable.<\/p>\n\n\n\n<p>En esta ocasi\u00f3n queremos compartir contigo nuestra\u00a0<strong>receta de pan de trigo sarraceno con semillas<\/strong>. Un ingrediente principal con alto valor nutricional que, adem\u00e1s, nos ha permitido conseguir un\u00a0<strong>pan casero vegano y sin gluten<\/strong>. Y s\u00ed, podemos decirlo con total seguridad, se trata de una\u00a0<strong>receta 100% saludable<\/strong>.<\/p>\n\n\n\n<p>Para que puedas reproducirlo en casa, te dejamos el v\u00eddeo que grabamos con Xevi en el que\u00a0<strong>descubrir\u00e1s todos los secretos t\u00e9cnicos y funcionales de cada ingrediente<\/strong>\u00a0utilizado.\u00a0Asimismo, m\u00e1s abajo encontrar\u00e1s la receta de este pan de trigo sarraceno en dos versiones, la completa y la simplificada, para que elijas la que m\u00e1s se adapte a ti. <em>Bon app\u00e9tit!<\/em><\/p>\n\n\n\n<p>Y si te gusta esta receta, recuerda que ya puedes comprar nuestro libro de<a href=\"https:\/\/jordibordas.com\/fr\/s\/producto\/libro-pasteleria-mas-saludable-ligera-y-sabrosa\/\"> <strong>Pasteler\u00eda m\u00e1s saludable, ligera y sabrosa<\/strong><\/a>, donde encontrar\u00e1s \u00e9sta, y muchas otras recetas nutritivas y llenas de sabor. <\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group has-background\" style=\"background-color:#f7f7f7\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h3 class=\"wp-block-heading\">\u00bfQu\u00e9 encontrar\u00e1s en este post?<\/h3>\n\n\n\n<div class=\"wp-block-group has-background\" style=\"background-color:#f7f7f7\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<p><strong><a href=\"#ingredientes\">Sobre los ingredientes<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"#v\u00eddeo-receta\">V\u00eddeo-receta: Pan de trigo sarraceno y semillas (completa)<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"#receta\">Receta: Pan de trigo sarraceno y semillas (completa)<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"#valores-nutricionales\">Valores nutricionales<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"#receta-simplificada\">Receta: Pan de trigo sarraceno (simplificada)<\/a><\/strong><\/p>\n\n\n\n<p><strong><a href=\"#consejos\">Consejos de conservaci\u00f3n y consumo<\/a><\/strong><\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"ingredientes\">Sobre los ingredientes<\/h3>\n\n\n\n<p><strong>Trigo sarraceno:&nbsp;<\/strong>pseudocereal con un perfil nutricional \u00fanico. Es rico en magnesio, manganeso, f\u00f3sforo, calcio, zinc y antioxidantes. Tambi\u00e9n es rico en fibra y almid\u00f3n resistente.<\/p>\n\n\n\n<p><strong>Semillas de lino:&nbsp;<\/strong>ricas en vitaminas, minerales y grasas Omega-3, particularmente \u00e1cido alfa-linoleico (ALA). Las semillas de lino tambi\u00e9n son ricas en lignina, una fibra insoluble beneficiosa para nuestro sistema digestivo.<\/p>\n\n\n\n<p><strong>Semillas de s\u00e9samo:&nbsp;<\/strong>fuente de grasas Omega-3 y fibra.<\/p>\n\n\n\n<p><strong>Semillas de calabaza:&nbsp;<\/strong>fuente de \u00e1cido linoleico y arginina, un amino\u00e1cido importante para la producci\u00f3n de \u00f3xido n\u00edtrico (NO), que ensancha las arterias y mejora la circulaci\u00f3n sangu\u00ednea;<\/p>\n\n\n\n<p><strong>Semillas de girasol:<\/strong>&nbsp;fuente de \u00e1cido linoleico, vitamina E y selenio.<\/p>\n\n\n\n<p><strong>C\u00e1scara de Psyllium:&nbsp;<\/strong>fuente de fibra soluble e insoluble que puede ayudar a reducir el colesterol malo (LDL).<\/p>\n\n\n\n<p><strong>Aceite de oliva:&nbsp;<\/strong>aceite con un perfil nutricional muy saludable, rico en \u00e1cidos grasos insaturados. Muchos estudios sobre la dieta mediterr\u00e1nea han demostrado que las personas que consumen aceite de oliva regularmente tienen un menor riesgo de desarrollar enfermedades cardiovasculares. Tambi\u00e9n ayuda a mantener niveles saludables de colesterol.<\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"v\u00eddeo-receta\">V\u00eddeo-receta: Pan de trigo sarraceno y semillas (completa)<\/h3>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Receta PAN de TRIGO SARRACENO vegano y sin gluten por Jordi Bordas, Campe\u00f3n del Mundo de Pasteler\u00eda\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/u5SUb7NxXV0?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"receta\">Receta: Pan de trigo sarraceno y semillas (completa)<\/h3>\n\n\n\n<p><em>Receta para 1 pan de molde de 25 cm de largo por 14,5 cm de ancho y 7 cm de altura.<\/em><\/p>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h5 class=\"has-black-color has-text-color wp-block-heading\">MASA MADRE DE TRIGO SARRACENO<\/h5>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><em>Preparar&nbsp;1 d\u00eda antes<\/em><\/p>\n\n\n\n<p>155 g Agua<br>155 g Harina de trigo sarraceno<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-fef86359-9654-4542-a515-008d40c5379e\"><li>Calentar el&nbsp;<strong>agua<\/strong>&nbsp;a 50\u00baC.<\/li><li>Mezclar con la&nbsp;<strong>harina de trigo sarraceno<\/strong>&nbsp;en la batidora con varilla a media velocidad durante 3 minutos.<\/li><li>Reposar 12 horas en la nevera a 4\u00baC.<\/li><li>Retirar la masa de la nevera y dejar a temperatura ambiente durante 3 horas hasta que est\u00e9 a 20\u00baC.<\/li><\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h5 class=\"has-black-color has-text-color wp-block-heading\">TRIGO SARRACENO TOSTADO Y PRECOCIDO<\/h5>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><em>Preparar justo antes de hacer el pan<\/em><\/p>\n\n\n\n<p>125 g Trigo sarraceno en grano<br>q.s. Agua 1 (para lavar)<br>310 g Agua 2<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-667e9ab8-0e03-4214-abe0-665ec1a99aab\"><li>Lavar el&nbsp;<strong>trigo sarraceno en grano<\/strong>&nbsp;con el&nbsp;<strong>agua 1&nbsp;<\/strong>abundante y escurrir.<\/li><li>Estirar sobre una placa con papel de horno y tostar durante 30 minutos a 180\u00baC en horno ventilado o a 200\u00baC en horno sin ventilaci\u00f3n. El color final del grano deber\u00eda ser marr\u00f3n.<\/li><li>Una vez tostado, hervir el&nbsp;<strong>agua 2<\/strong>&nbsp;y a\u00f1adir el trigo sarraceno tostado.<\/li><li>Cocer durante 5 minutos y escurrir.<\/li><li>Utilizar.<\/li><\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h5 class=\"has-black-color has-text-color wp-block-heading\">PAN DE TRIGO SARRACENO<\/h5>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>30 g Lino triturado<br>100 g Agua 1<br>75 g Pipas de calabaza<br>75 g Pipas de girasol<br>q.s. Agua 2 (para lavar)<br>40 g S\u00e9samo blanco triturado<br>300 g Agua 3<br>310 g Masa madre de trigo sarraceno (p.p.)<br>225 g Harina de trigo sarraceno<br>85 g Almid\u00f3n de tapioca<br>12 g Psyllium en polvo<br>10 g Sal<br>30 g Aceite de oliva<br>2 g Levadura seca de panificaci\u00f3n<br>12 g Caf\u00e9 de cereales<br>6 g Lecitina (gr\u00e1nulos)<br>125 g Trigo sarraceno tostado y precocido (p.p.)<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-038a4606-0d54-44f7-bed4-5f28861e9e29\"><li>Mezclar el&nbsp;<strong>lino triturado<\/strong>&nbsp;con el&nbsp;<strong>agua 1<\/strong>&nbsp;a 20\u00baC con la ayuda de una varilla.<\/li><li>Limpiar las&nbsp;<strong>pipas de calabaza<\/strong>&nbsp;y las&nbsp;<strong>pipas de girasol<\/strong>&nbsp;con abundante&nbsp;<strong>agua 2<\/strong>&nbsp;y dejar escurrir. Reservar un pu\u00f1ado para decorar el pan en el punto 7 y mezclar el resto con la preparaci\u00f3n anterior.<\/li><li>A\u00f1adir el&nbsp;<strong>s\u00e9samo blanco triturado<\/strong>.<\/li><li>Calentar el&nbsp;<strong>agua 3<\/strong>&nbsp;a 50\u00baC.<\/li><li>Batir el&nbsp;<strong>agua 3<\/strong>, la&nbsp;<strong>masa madre<\/strong>&nbsp;a 20\u00baC, la&nbsp;<strong>harina de trigo sarraceno<\/strong>, el&nbsp;<strong>almid\u00f3n de tapioca<\/strong>, el&nbsp;<strong>Psyllium<\/strong>, la&nbsp;<strong>sal<\/strong>, el&nbsp;<strong>aceite de oliva<\/strong>, la&nbsp;<strong>levadura<\/strong>, el&nbsp;<strong>caf\u00e9 de cereales<\/strong>&nbsp;y la<strong>&nbsp;lecitina<\/strong>&nbsp;en la batidora con la varilla a alta velocidad durante 10 minutos.<\/li><li>Reducir la velocidad al m\u00ednimo y casi todo el&nbsp;<strong>trigo sarraceno tostado y precocido<\/strong>&nbsp;(reservar un pu\u00f1ado para decorar el pan en el punto 7) y la mezcla de<strong>&nbsp;lino<\/strong>,&nbsp;<strong>pipas&nbsp;<\/strong>y&nbsp;<strong>s\u00e9samo<\/strong>. La temperatura final del amasado deber\u00eda estar aproximadamente a 30\u00baC.<\/li><li>Dosificar la masa en el molde y cubrir con los pu\u00f1ados de&nbsp;<strong>trigo sarraceno<\/strong>,&nbsp;<strong>pipas<\/strong>.<\/li><li>Tapar con un pa\u00f1o h\u00famedo y dejar fermentar 3 \u2013 4 horas a una temperatura de 30-35\u00baC. Si estamos en un ambiente m\u00e1s fr\u00edo, podemos calentar el horno a 30\u00baC, apagarlo e introducir el pan durante 3 \u2013 4 horas con la puerta cerrada para que se conserve el calor.<\/li><li>Pulverizar la superficie del pan con agua y cocer durante 60 minutos a 160\u00baC en horno ventilado o a 180\u00baC en horno sin ventilaci\u00f3n.<\/li><li>Desmoldar y dejar enfriar encima de una rejilla.<\/li><\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"valores-nutricionales\">Valores nutricionales<\/h3>\n\n\n\n<p><em>Por raci\u00f3n de 100 g de pan de trigo sarraceno y semillas.<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Calor\u00edas: 265 kcal<\/li><li>Grasas (de las cuales saturadas): &nbsp;10.68 g (1.56 g)<\/li><li>Hidratos de carbono (de los cuales az\u00facares): 31.02 g (1.29 g)<\/li><li>Prote\u00ednas: 9.45 g<\/li><li>Sal: 0.66 g<\/li><li>Fibra: 5.55 g<\/li><\/ul>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"receta-simplificada\">Receta: Pan de trigo sarraceno (simplificada)<\/h3>\n\n\n\n<p><em>Receta para 1 pan de molde de 25 cm de largo por 14,5 cm de ancho y 7 cm de altura.<\/em><\/p>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h5 class=\"has-black-color has-text-color wp-block-heading\">MASA MADRE DE TRIGO SARRACENO<\/h5>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p><em>Preparar&nbsp;1 d\u00eda antes<\/em><\/p>\n\n\n\n<p>185 g Agua<br>185 g Harina de trigo sarraceno<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-38eafdb8-fc35-4a2f-b7ea-5ece0eaebc9a\"><li>Calentar el&nbsp;<strong>agua<\/strong>&nbsp;a 50\u00baC.<\/li><li>Mezclar con la&nbsp;<strong>harina de trigo sarraceno<\/strong>&nbsp;en la batidora con varilla a media velocidad durante 3 minutos.<\/li><li>Reposar 12 horas en la nevera a 4\u00baC.<\/li><li>Retirar la masa de la nevera y dejar a temperatura ambiente durante 3 horas hasta que est\u00e9 a 20\u00baC.<\/li><\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<div class=\"wp-block-group\"><div class=\"wp-block-group__inner-container is-layout-flow wp-block-group-is-layout-flow\">\n<h5 class=\"has-black-color has-text-color wp-block-heading\">PAN DE TRIGO SARRACENO<\/h5>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-9d6595d7 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<p>360 g Agua<br>370 g Masa madre de trigo sarraceno (p.p.)<br>270 g Harina de trigo sarraceno<br>100 g Almid\u00f3n de tapioca<br>15 g Psyllium en polvo<br>12 g Sal<br>40 g Aceite de oliva<br>3 g Levadura seca de panificaci\u00f3n<br>15 g Caf\u00e9 de cereales<br>7 g Lecitina (gr\u00e1nulos)<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<ol class=\"wp-block-list\" type=\"1\" id=\"block-6c094aa5-ecfe-438b-b281-625a49e1460d\"><li>Calentar el&nbsp;<strong>agua<\/strong>&nbsp;a 50\u00baC.<\/li><li>Batir el&nbsp;<strong>agua<\/strong>, la&nbsp;<strong>masa madre<\/strong>&nbsp;a 20\u00baC, la&nbsp;<strong>harina de trigo sarraceno<\/strong>, el&nbsp;<strong>almid\u00f3n de tapioca<\/strong>, el&nbsp;<strong>Psyllium<\/strong>, la&nbsp;<strong>sal<\/strong>, el&nbsp;<strong>aceite de oliva<\/strong>, la&nbsp;<strong>levadura<\/strong>, el&nbsp;<strong>caf\u00e9 de cereales<\/strong>&nbsp;y la<strong>&nbsp;lecitina<\/strong>&nbsp;en la batidora con la varilla a alta velocidad durante 10 minutos.<\/li><li>La temperatura final del amasado deber\u00eda estar aproximadamente a 30 \u00baC.<\/li><li>Dosificar la masa en el molde, tapar con un pa\u00f1o h\u00famedo y dejar fermentar 2 \u2013 3 horas a una temperatura de 30 \u00baC (el pan tiene que subir aproximadamente 1\/3 de su volumen original). Si estamos en un ambiente m\u00e1s fr\u00edo, podemos calentar el horno a 30 \u00baC, apagarlo e introducir el pan durante 2 \u2013 3 horas con la puerta cerrada para que se conserve el calor.<\/li><li>Pulverizar la superficie del pan con agua y cocer durante 60 minutos a 160 \u00baC en horno ventilado o a 180 \u00baC en horno sin ventilaci\u00f3n.<\/li><li>Desmoldar y dejar enfriar encima de una rejilla.<\/li><\/ol>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3 class=\"wp-block-heading\" id=\"consejos\">Consejos de conservaci\u00f3n y consumo<\/h3>\n\n\n\n<p><strong>Opci\u00f3n 1:<\/strong>&nbsp;Consumir durante los pr\u00f3ximos 3 d\u00edas y mantener protegido en una bolsa de tela o de papel a temperatura ambiente.<\/p>\n\n\n\n<p><strong>Opci\u00f3n 2:<\/strong>\u00a0Cortar a rebanadas y proteger con una bolsa de papel y congelar. Para consumir, recomendamos tostar directamente en la tostadora.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link\" href=\"https:\/\/jordibordas.com\/fr\/s\/producto\/libro-pasteleria-mas-saludable-ligera-y-sabrosa\/\">LIBRO DE PASTELER\u00cdA M\u00c1S SALUDABLE, LIGERA Y SABORSA<\/a><\/div>\n<\/div>\n\n\n\n<div style=\"height:40px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hablar de\u00a0pasteler\u00eda y panader\u00eda saludable\u00a0es arriesgado ya que, siendo estrictos con el t\u00e9rmino, debe tratarse de\u00a0productos 100% beneficiosos para el organismo. A\u00fan as\u00ed, en nuestro departamento de I+D+i, trabajamos d\u00eda tras d\u00eda para aportar nuestro granito de arena a este gran olvidado, la salud en el mundo dulce y horneable. En esta ocasi\u00f3n queremos compartir [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":2640,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_bbp_topic_count":0,"_bbp_reply_count":0,"_bbp_total_topic_count":0,"_bbp_total_reply_count":0,"_bbp_voice_count":0,"_bbp_anonymous_reply_count":0,"_bbp_topic_count_hidden":0,"_bbp_reply_count_hidden":0,"_bbp_forum_subforum_count":0,"_themeisle_gutenberg_block_has_review":false,"footnotes":""},"categories":[7],"tags":[79,80],"class_list":["post-2639","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas","tag-recetas-sin-gluten","tag-recetas-veganas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Pan de trigo sarraceno y semillas: receta saludable de pan vegano y sin gluten - Jordi Bordas \u00c9cole de P\u00e2tisserie<\/title>\n<meta name=\"description\" content=\"receta de este pan de trigo sarraceno en dos versiones, la completa y la simplificada, para que elijas la que m\u00e1s se adapte a ti. 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