Ingredients:

• 1 cup gluten-free cornmeal
• cup sorghum flour
• ¼ tapioca starch
• 1 tsp. xanthan gum
• 2 tsp. baking powder
• ¼ tsp. salt
• 1 stick butter, cold
• 6 oz. Boar’s Head Fontina Cheese, grated
• 2 egg yolks
• ¾ cup milk
• 1 tsp. thyme
• ½ tsp. chopped rosemary

Directions:

1. Preheat the oven to 350 degrees.
2. In a large bowl, add all dry ingredients.
3. Whisk to blend.
4. Add cold butter and cut into flour with pastry blender.
5. In a small bowl add milk, egg yolks, and spices.
6. Pour into dry ingredients and mix.
7. Place a piece of parchment paper on a baking sheet.
8. Put dough in middle and press into a circle shape about 1 inch thick.
9. Cut sections in the raw dough.
10. Bake for 20-25 minutes until done.
11. Serve either warm or cold.