Time: 2 ore e 16 minuti
Difficulty: Facile

Ingredients for the pancake
410 g special Bread and Pizza Molino della Giovanna
30 g white teff flour without gluten
30 g buckthorn
30 g millet
220 g water at room temperature
200 g whole milk
20 g of fresh yeast
50 g olive oil
10 g of acacia honey
7 g of fine salt
Rice flour and maize allowed for dusting
For filling 4 mozzarellas in carriages
100 g of ham without gluten
100 g gluten-free mozzarella cheese for pizza 
500 g of milk
500 g gluten-free breadcrumbs
3 whole eggs beaten
1 l mixed seed oil

Time: 1 hour and 30 minutes

Difficulty level: Medium

Procedure

Place the mixture and the flours of cerealsin a bowl and stir briefly.
Dissolve the yeast with the water, the milk and the honey in a second bowl and then add it to the flour; mix everything very slowly, squeezing the dough with one hand, then add the oil and salt and work until you get a homogeneous mixture.
Let rise for 1 hour and 30 minutes, until it has doubled its volume, then resume the dough helping with the flour of rice and corn in equal parts and store it on a pastry board, mould in the form of a seam and put in the special mould or bread in the small house, greased with oil previously. Close the lid and let rise again for about 1 hour.
Bake the bread from the mould and place it on a raised grill to dry for 2 hours.
After the rest time divide the pancake in half, remove the outer crust and slice creating slices of bread.
Cut the mozzarella cheese into slices about 1 cm thick to be placed on a slice of pancake together with a slice of cooked ham, close with another slice of bread and keep aside.
In a bowl whisk the eggs energetically with the ends of a fork, in a separate bowl pour the milk and in another pour the breadcrumbs, then take the sandwiches and pass them on both sides in the milk, then in the egg and eventually well in the breadcrumbs.
Heat a pan with plenty of oil, at this point put to cook the bread and let it brown on both sides for a couple of minutes per side.
Serve with a salad leaf.