In a stand mixer bowl, combine the gluten-free flour mix, instant yeast, sugar or honey, baking powder, and salt. Mix on low speed until well-blended (1-2 minutes).

Pour in warm water, add the large egg and butter or neutral oil. Mix on medium speed until a thick, sticky dough forms (3-5 minutes).

Dust a clean work surface with potato or tapioca starch, scrape the dough onto it, shape into a ball, and sprinkle more starch on top.

Roll the dough out into a 14-inch circle using a rolling pin. Add more starch if needed to prevent sticking.

Cut the dough into 8 wedges with a sharp pizza cutter, and roll each wedge from the wide end to the point to form crescent shapes.

Place the shaped rolls on a baking sheet lined with parchment paper, spaced for expansion.

Cover the rolls with a clean kitchen towel and let rise in a warm area for 30-45 minutes until doubled in size.

Preheat the oven to 350°F (175°C) and bake the rolls for 9-12 minutes until soft and lightly golden.