Warm the milk by gently heating to around 110°F, then combine with yeast and sugar. Let sit for about 5-10 minutes until frothy.

Whisk together the dry ingredients in a separate bowl: brown rice flour, potato starch, cornmeal, sugar, psyllium husks, xanthan gum, and salt.

In another bowl, mix egg and oil, then add this mixture to the frothy yeast along with vinegar. Stir until combined.

Pour the wet mixture into the dry ingredients and stir until a cohesive and slightly lumpy dough forms.

Cover the bowl with a towel and let the dough rest for at least 15 minutes.

Flour hands with cornstarch, divide dough into 6 pieces and shape into rolls, using cornmeal to prevent sticking.

Place rolls on a lined baking tray, cover with towel, and let rise for 30-45 minutes until doubled in size.

Preheat your oven to 350°F while the muffins are rising.

Heat a skillet over medium-low heat and cook the muffins in oil for about 3-4 minutes on each side until golden brown.

Transfer the muffins to the oven and bake for 10-12 minutes until they reach an internal temperature of about 200°F.

Cool the muffins slightly on the tray, then transfer to a wire rack to cool completely.