In a small dish combine water, yeast and sugar. Stir and let sit for 10 minutes to activate.

In another bowl whisk together eggs, oil and vinegar. Set aside.

In a large bowl whisk together the flours and starches, xanthan gum, gelatin, psyllium powder and salt.

Combine together the yeast and egg mixtures, then add to flour mixture. Mix at low speed until smooth. Add all but 2 Tbsp of the cheese, the garlic and all but 1 tsp of the rosemary, mixing at high speed until combined.

Drop into grease muffin tins until ¾ full. Smooth tops with wet fingers. Spray tops with oil and cover loosely with plastic wrap. Let rise for 30 minutes in a warm spot.

Bake at 375°F for 15 minutes, or until internal temperature reads above 204°F. Remove from oven and sprinkle on the reserved 2 Tbsp of cheese and rosemary.