Time: 2 ore e 26 minuti
Difficulty: Facile

Ingredients for 12 people 
For the mix
320 g corn starch Sarchio 
60 g gluten-free rice starch
40 g Amaranth flour without gluten
40 g Farina di riso impalpabile
20 g dextrose powder
12 g guar gum
8 g psillium fiber fiber

For L’dough 
500 g gluten-free mix see above
340 g milk without lactose
8 g fresh yeast
5 g of granulated sugar
10 g butter without lactose
40 g Extra virgin olive oil dop Sarchio
15 g whole sea salt Sarchio
For the filling
4 fresh salad leaves
1 red tomato d'’salad
8 slices of Parmesan cheese 36 months
balsamic vinegar of modena Sarchio   

Setting up Bread Machine 
Programme 18
Gilding /
Forma /
Duration /

Procedure
Pour all the powders into a bowl and mix well with a whisk until they are well homogeneous.
Insert the water, sugar and crumbled yeast into the PAGNOTTA container, select the 18 program and press START. After about one minute add the mix and allow to be incorporated for 3 or 4 minutes, add the oil and salt as the last ingredient when all the others are well incorporated.
The dough lasts a total of 27 minutes: about halfway through check its consistency, which must be quite spongy.
Finished the dough begin 3 stages of rising of 40 minutes 1.
After 2 hours and 27 minutes, at the end of the program, remove the container and pour over a pastry board and divide it into balls of about 60 g each.
Mould in the shape of a hot dog and place in a baking pan to rise, brushing the dough with milk and egg for about 1 hour.
After this leavening time, preheat the oven to 210° and cook the hot dof for 10 minutes, lower the oven to 170° and finish cooking the sandwiches for further 5 minutes.
Remove the sandwiches from the oven and leave to cool on a raised baking tray, in the meantime clean the salad, slice the tomato and fill the sandwiches as shown in the photo.