Good luck, sir. Quite a challenge. Apart from incorporating protein, you are making gluten free? I had some success making gluten free dough soft using fat and spongy with a bit of psyllium, although it was the gelatine kind of sponginess, but better then rock hard crumbs. Hehe. Also, how do you fluff it up? Yeast? Sodium bicarb?
Discussion
Wasn't intentionally gluten free, just trying maximize protein, which is why I went with almond flour instead of normal flour
Yeah fluffyness came from baking powder and baking soda and a splash of vinegar