Time: 2 ore
Difficulty: Facile

Ingredients for 6 milk rolls
For the mix:
160 g corn starch Sarchio 
30 g gluten-free rice starch
20 g gluten-free bean flour
20 g plain rice flour Sarchio
10 g gluten-free icing sugar
6 g of guar gum
4 g of inulin fibre

For the dough:
250 g mix (see above)
10 g of fresh yeast
1800 g Buckwheat drink Sarchio
10 g of hazelnut flour
5 g of bitter cocoa powder without gluten
5 g of honey  
15 g cocoa butter or sunflower oil
1 g of fine salt
Fine gluten-free rice flour for dusting
Butter for brushing

Program: 2
Gold plating: dark brown
Shape: Panini cheese  
Duration: 2 hours

Procedure
For the mix: Pour in a bowl all the flour and starches and with the help of a whisk stir for a few minutes.
Place the buckwheat drink, the crumbled yeast, the honey in the PAGNOTTA container, select program 2, the level of gilding, the sandwich mold and press the START button, let mix a few minutes, after a few minutes add the mix, cocoa and hazelnut flour in the container.
Check the consistency of the dough if necessary to help the dough with a spatula, add the previously dissolved cocoa butter and the pinch of salt at the end.
After 1 hour and 16 minutes at the signal of the machine (10 BIP), transfer the dough on a flat flour flour flour, divide into 6 parts creating nibbles, brush with melted butter the sandwiches, let stand 20 minutes to restart the leavening;
After the rest time, place the moulds in the baking tray, insert into the bread machine and press the MENU button. 
At the end of the program, remove the sandwiches from the containers and let cool on a grate.