Position rack in center of oven and turn oven to warm setting for about 5 minutes then turn it off (warming will process will be utilized later to activate yeast). Brush a muffin tin with butter (oil) or spray with non-stick spray, then dust the cavities with flour and tap out the excess. In a large bowl, stir together the flours, Clabber Girl Corn Starch, tapioca starch, xanthan gum, and salt. In a medium bowl, add warm water and brown sugar, then stir until the sugar dissolves. Add yeast, stir to incorporate then let sit until liquid becomes foamy. Make a well in the center of the dry ingredients and stir in the yeast mixture, olive oil, eggs, lemon juice, rosemary, and cheese (if using). Stir with a wooden spoon to form a thick muffin-like batter, not kneaded bread dough. Divide the dough evenly among the prepared tin and place in the warmed oven to rise for about 1 hour. Remove from the oven and then preheat oven to 375 F. Once oven reaches 375 F, return the risen rolls and bake for about 18 – 20 minutes until golden and hollow sounding when thumped. Serve warm.