Mix the yoghurt, milk and lemon juice in a bowl and stir. The lemon juice should cause the milk/yoghurt to curdle a little, which is what you’re going for here (ie homemade buttermilk)

In a large mixing bowl, add the flour, salt, xanthan gum, sugar and bicarbonate of soda and mix well. Pour in the yoghurt/milk/lemon mixture and then add the egg (which should be whisked just enough to combine the yolk and white).

Use a wooden spoon to bring the mixture together into a soft, sticky dough. As it starts to come together add 100g of the grated cheese, and continue to mix with the spoon - then using your hands - to shape it into a ball of dough.

Dust the worktop with a sprinkle of gluten free flour and turn out the dough. Divide it into 8, equal-sized portions and roll each piece of dough into a ball.

Place the balls of dough onto a baking sheet, around 1-2cm apart. Score an X in the top of each using a sharp knife and sprinkle with the remaining cheese.

Bake for 25-30 minutes until golden and crisp on top. The bottoms should sound hollow when tapped when they are baked.

Remove from the oven and cool for 10-15 minutes before cutting open. Enjoy warm with lots of butter, or dipped in your favourite soup!