Time: 2 ore e 16 minuti
Difficulty: Facile

Ingredients for 6 people

For the mix
320 g gluten-free potato starch 
60 g gluten-free rice starch
40 g Gluten-free bean meal
40 g Farina di riso impalpabile
20 g dextrose powder
12 g guar gum
6 g psillium fiber fiber
4 g of inulin

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 gilding process
1 egg
50 g of milk

Program: 2
Shape: bread rolls
Time: 2 hours and 16 minutes

Procedure 
Insert the flour mix, milk and water, the crumbled yeast into the PAGNOTTA container, select program 2, the level of gilding and press the START button, let mix the liquids with the mix for a few minutes, at this point add the melted butter, check the consistency of the dough if necessary help the dough with a spatula when the whole will be amalgamated add the fine salt.

After 1 hour and 16 minutes at the machine’s signal (10 BIP), transfer the dough onto a floured spreader with mixed corn flour and rice, divide into 6 parts and hold aside, Meanwhile beat the egg and milk in a bowl with a whisk by hand; pick up the bread rolls brushed with milk and egg and put them in the special accessory, put them in the cooking medium, insert into the bread machine and press the MENU button. 

At the end of the program, remove the sandwiches from the containers within a few seconds and place them on a grill to cool.