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1
Preheat the oven to 325F.
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2
Line 2 rimmed baking sheets with parchment paper and set aside.
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3
In a medium bowl, whisk together the 3/4 cup rice flour, the all-purpose flour, the cornmeal, arrowroot, baking powder, xanthan gum, and salt.
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4
Add the coconut oil, 1 1/4 cups of the cheese, and the agave nectar and stir (the mixture will be very dry).
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5
Slowly add up to 3/4 cup water until the dough is sticky.
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6
Divide the dough in half.
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7
Dust a clean work surface with 1/4 cup of the remaining rice flour and place half the dough on top.
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8
Sprinkle the top of the dough generously with more rice flour and roll it out into a 1/4-inch-thick rectangle.
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9
Sprinkle 1 cup of the cheese on half the rectangle.
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10
Flip the bare dough on top of it so that the cheese is sandwiched between two layers of dough.
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11
Cut the dough into 4-inch-long x 1-inch-wide strips and pinch the open sides closed.
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12
Transfer to one of the prepared baking sheets.
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13
Repeat with the remaining dough.
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14
Sprinkle the remaining cheese on top of the strips.
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15
Bake for 10 minutes, rotate, and continue baking until the cheese straws are golden brown, about 8 minutes more.
