Time: 1 ora e 20 minuti + riposo
Difficulty: Facile

Ingredients for 4 people:
500 g Special for bread and pizza Molino Dallagiovanna gluten free
280 g of water at room temperature
100 g lactose-free milk
22 g fresh brewer's yeast
100 g larder
20 g granulated sugar
15 g salt up

Procedure
Make your gluten-free mix in a large bowl and mix with the palm of your hand to give oxygen to the same flour. Dissolve the brewer's yeast in a bowl with water, milk and sugar and mix well with a whisk, combined with the mix gluten-free and mixed energetically.
Work until all the liquid is mixed to obtain a smooth dough;then add the lard and salt and create a homogeneous dough. Transfer the whole into a large rectangular dripping pan lined with baking paper; let it rest for about 30 minutes. After the rest time, divide the dough into 5 parts with floured hands, form balls and crush them giving a round shape; in the bowl full of water, pass the loaves and dip them completely, drain and in a second bowl with the sesame seeds panateci one of the two parts of the dough.
Let the dough rise in a warm place (27-30 ° C ) for about 40 minutes ..
Cook at 220 ° C for about 12 minutes, after cooking time, lower the temperature to 180 ° and cook for another 10 minutes.Remove the bread rolls and leave to cool for about 30 minutes on a grill before eating.