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Ingredients

• 5 tablespoons Unsalted Butter, (70g) at room temperature
• 1 teaspoon Dijon Mustard
• 3 Egg Yolks
• 1⁄4 cup Tapioca Starch, (40g)
• 1⁄4 cup Sorghum Flour, (30g)
• 1⁄2 cup Millet Flour, (60g)
• 1⁄2 cup Brown Rice Flour, (80g)
• 1⁄2 teaspoon Xanthum Gum
• pinch Salt

• 2 tablespoons Olive Oil
• 1 medium Onion, (used 1/2 of a giant sweet Vidalia), sliced thin
• 1 bunch Swiss Chard, (red-green-rainbow - your choice), washed and patted dry
• 4 slices Prosciutto, 4-6 slices
• 3 Eggs, slightly beaten
• 2⁄3 cup Whole Milk
• Salt and Pepper
• pinch Grated Nutmeg
• 4 ounces Goat Cheese, 4 to 6 oz, crumbed
• sprig Dried Thyme, a few

Description

Ok, Gluten Free Baking Intimidates Me. It Does, It Really Does. BUT, This Blogger Was A *pastry* Chef Who Went Gluten-free! It HAS To Be Good And Well Worth The Time, Right?? Right! Once I Saw That Goat Cheese, Prosciutto And Swiss Chard Were Involved

KitchenMonki