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In a microwavable measuring cup, combine dairy-free milk and vegan butter. Microwave for 1 minute and 10 seconds.
In a large mixing bowl, combine gluten-free yeast and sugar. Whisk in your heated milk mixture. Set aside while this proofs for 10 minutes.
In a small mixing bowl, combine brown rice flour, potato starch, tapioca flower, xanthan gum, salt, baking powder and herbs.
Once yeast is proofed, mix in eggs and olive oil. Slowly add in flour mixture and beat until well combined.
Coat your muffin tin with coconut iil spray, or use butter/oil you have on hand. Spoon dough into muffin cups, ¾ full. Wet your finger tips and gently smooth the top of each.
Dip scissors in tapioca flour and snip the dough in each cup in half, then snip in half again so you end up with quarters. Cover muffin tin with foil and refrigerate for at least 8 hours (24 hours max).
Baking time! Take your muffin tin out of the fridge and place on counter while your oven preheats to 350 degrees. Bake for 30-34 minutes until tops are deep golden brown.