2 cups all-purpose gluten free flour blend, plus some for dusting

Combine flaxseed and ¼ cup of water in a small bowl and set aside for 10 minutes

In a small bowl mix 2 cups of warm water, agave and yeast. Set aside for 10 minutes

In a large bowl combine 2 cups of flour, tapioca starch, cornmeal and sea salt

Add flaxseed mixture, olive oil, vinegar, three minced garlic cloves to yeast mixture and whisk to combine. Add to dry ingredients and stir until dough forms. Cover with a damp cloth and set aside in a warm place until the dough doubles in size. About 1 hour

Brush a 12-cup muffin pan with melted butter. Scoop out about a ¼ cup of dough for each roll. Dust your hands with some GF flour and place the dough in your hands. Place 1 cube of cheese in the middle of the dough and then roll into a ball. Place each ball into the prepared muffin pan. Cover with a damp cloth and place in a warm place for 1 hour

When ready to bake, preheat oven to 375 F