This is adapted from the Red Lobster recipe.  The one I got was already adapted to make a loaf.  I cannot speak to its authenticity.
3 cups GF mix  Garbanzo, cornstarch, sorghum, tapioca in roughly equal parts
1 Tablespoon baking powder
1 teaspoon salt
1/4 teaspoon cayenne pepper-I used half-sharp Hungarian papricka
1/8 teaspoon black pepper
4 ounces cheddar cheese, shredded  I used a big handfull. Probably 1 1/4 cups.
1 1/4 cups milk -I used coconut
3/4 cup sour cream- I used plain coconut yoghurt
3 Tablespoons of butter, melted you could use any solid fat like coconut oil or lard or shortening
2 eggs, lightly beaten

Heat oven to 350 degrees.

In a bowl, whisk together the first 5 ingredients. Carefully stir in cheese until covered in flour mixture, this will help prevent your cheese sinking to the bottom.

In a different bowl, whisk together the remaining ingredients except butter.

Fold the wet mixture into the flour and cheese mixture, stir until just combined.  Add the melted butter and stir that in too.  GF flours are OK to stir a lot more than regular wheat flour.

Fill muffin cups.  I used two six cup pans and had a lot left over.  Two 8 cup pans might be better.  Or you could use less liquid to make a thicker dough and drop onto cookie sheets.

Like most of the GF breads these are great for about ten minutes out of the oven.  I am ageing them on the counter to see if, like cookies, they improve over time.

Hmm.  Not really. They will still be good in or with soup though.