Preheat oven to 350 degrees and grease a 8x4 inch loaf pan with 1 tablespoon butter (or spray well with non-stick spray). Set aside.

Add the yeast and granulated sugar to the bowl of a stand mixer. Slowly pour in the milk, making sure the yeast is moistened. Let sit for at least 15 minutes to "bloom" as you prepare the other ingredients.

Add the white rice flour, brown rice flour, Arrowroot, tapioca flour, sorghum flour, xanthan gum, baking powder, salt, garlic powder, and Italian seasoning to medium bowl. Whisk well to combine.

When the yeast has bloomed (is super foamy), add the honey, egg, and avocado oil. Use the paddle attachment to mix on medium low speed until combined.

Add the flour mixture and mix on low until combined. Stop the mixer and scrape down the bowl. Then mix on medium (6 on my KitchenAid Stand Mixer) for 1 minute. 

Use a spatula to scrape down the sides of the bowl and form into a ball (dough should easily do this) and turn the dough ball out onto a well floured surface (I usually just flour some plastic wrap). Sprinkle the top of the dough with additional gluten free flour and use a knife to cut the dough into 8 equal pieces.

Use well-floured hands to roll each piece of dough into a ball (best results if you squish/flatten the dough in your hands first THEN roll into a ball). Place the dough ball in the prepared baking pan and repeat with the remaining dough balls - DUST YOUR HANDS WITH FLOUR EACH TIME.

Place the dough to rise in a warm spot (I like mine to rise on top of my preheated oven) and cover loosely with plastic wrap or a clean kitchen towel. Let rolls rise for 1 hour.

After rising, brush the tops of the rolls with 1 tablespoon of melted butter before baking. Then bake for 20-24 minutes (depending on your oven). Mine bake in 20 minutes. After baking, brush with 1 more tablespoon of melted butter and sprinkle with the garlic salt and fresh parsley. Then remove from the pan and serve hot or warm.