did my first experiments with fioreglut tonight. i'll post the full report when i have time, but the initial and most important thing i can say is this: use more salt than usual.
The main ingredient of the fioreglut is rice flour, meaning — even with a nice crust — when it breaks down in your mouth, it's bland and pasty. The flavor is not as pleasing as a wheat crust and the rice flavor stands out. Adding more salt offsets this perfectly.