Add the 3 flours in a bowl and mix.
Pour in the center the yeast dissolved in the lukewarm water together with the honey and begin to mix.
Finally add salt and oil and work until the dough is stringed.
Cover the bowl, place them in a warm place protected from currents and let rise for 2 hours or until doubled.
Once doubled, take the dough again, deflate it on the lightly floured surface and fold it.
At this point divide the dough into 7 parts, of which 1 is slightly smaller: with the smaller piece, form a ball, with the other 6 formed into ovals (they will be the petals of your flower).
Lightly wet the top surface of the various pieces of dough with a little water and pass them in the puffed rice, pressing lightly to make it adhere well.
As they are ready, place the various parts on the baking sheet covered with parchment paper: the smaller piece, round, in the center, the other pieces laterally forming the flower petals.
Let rise for another 30 minutes, then brush the flower with a little oil and bake at 180 ° C in a preheated ventilated oven, cooking for about 25-30 minutes.
The rice flower bread is ready: let it cool completely before serving.
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