In a large mixing bowl, combine 2 cups of gluten-free all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of sugar, and ¾ teaspoon of salt. In a separate bowl, whisk together 2 large eggs, ¾ cup of warm milk, and ¼ cup of olive oil until smooth. Gradually add the wet mixture to the dry ingredients, stirring until a soft and manageable dough forms.

Allow the dough to rest for 5-10 minutes to aid in hydration and texture.

In a small bowl, combine 3 tablespoons of olive oil, 4 finely minced garlic cloves, 2 tablespoons of chopped fresh parsley, 1 tablespoon of chopped rosemary, ½ teaspoon of oregano, and a pinch of salt. Gently warm the mixture to infuse the flavors.

Divide the dough into golf ball-sized pieces, rolling each into a smooth ball. Dip each ball into the garlic herb mixture, ensuring they are well coated. Layer the balls in a greased loaf pan or round baking dish.

Preheat your oven to 375°F (190°C). Bake for 25-30 minutes until golden brown and a toothpick comes out clean.

Remove the bread from the oven and let it cool in the pan for about 10 minutes.