You can prepare the dough using a stand mixer fitted with the dough hook attachment or by hand.

Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

In a large bowl or the bowl of a stand mixer (if using), whisk together the millet flour, tapioca starch, sorghum flour, sugar, instant yeast and salt.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the sugar and 120g (½ cup) of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the psyllium gel, olive oil and vinegar.

Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar.

Knead the dough until it's smooth and all the ingredients are evenly incorporated. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.The final dough should be smooth, supple and fairly soft, with no lumps of un-mixed flour or psyllium gel, and it should come away from the sides of the mixing bowl. It will be slightly sticky to the touch, but resist the temptation to add more flour to it, as that can make your ciabatta rolls too dense and dry.

Turn out the dough onto a lightly floured surface and give it a gentle knead, shaping it into a ball.

Generously flour your work surface and roll out the dough into a rough rectangle, about 10x8½ inches (25x22cm) in size and just over ½ inch (1.5cm) thick.

Use a bench scraper or a sharp knife to divide the dough into six fairly equal smaller rectangles. Don't worry if they're a bit uneven or wonky or of different shapes: ciabatta rolls are meant to be rustic!

Flip the ciabatta rolls upside down, so that their generously floured bottoms face upwards, and transfer them onto a large sheet of parchment/baking paper. Make sure that they're evenly spaced apart and not touching. (Ciabatta bread is known for its crusty, flour-streaked exterior, so don’t be tempted to brush off any of the excess flour.)Make sure that your parchment/baking paper will comfortably fit onto your baking steel, baking stone or baking sheet.

Lightly cover the ciabatta rolls with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot until doubled in size, this should take about 1 hour.Tip: If your kitchen is on the cold side, put a cup of boiling hot water into your (turned-off) oven – that will create the perfect warm, slightly humid proofing environment.

Place a baking steel, a baking stone or a heavy-duty baking sheet turned upside-down on the lower middle oven rack and a cast iron skillet or metal baking tray (not glass!) on the bottom of the oven.Preheat the oven to 475ºF (250ºC). Make sure to thoroughly preheat your oven, start preheating it after your rolls have been proofing for about 15 minutes. Tip: Because you'll add ice cubes to the hot baking tray on the bottom of your oven to generate steam, it will experience quite a huge temperature change. So, don't use a glass baking tray/pan as it could shatter. I recommend cast iron, but a metal baking tray also works great.

Once your rolls have doubled in size, slide them (along with the parchment/baking paper) onto the hot baking steel, baking stone or baking sheet. Place 5-6 ice cubes into the bottom skillet or baking tray, close the oven door and immediately reduce the oven temperature to 425ºF (220ºC).

Bake the ciabatta rolls at 425ºF (220ºC) with steam for 10 minutes. Don’t open the oven door during that time.

After the 10 minutes, open the oven door to let out the steam and remove the bottom skillet or baking tray. Close the oven, keep the oven temperature at 425ºF (220ºC) and bake for 15 minutes longer until the rolls are deep golden brown.

Remove the ciabatta rolls from the oven and cool them on a wire rack. It's very important that you allow them to cool completely to room temperature before you cut into them. If you slice into them while they’re still hot or warm, you’ll find that the interior can still be quite sticky, as it needs some time to cool and set.

These gluten free ciabatta rolls are definitely at their very best fresh, on the day of baking. However, they keep very well in a closed container for 3-4 days, you just need to reheat them briefly before serving and eating them. You can reheat them either in a 350ºF (180ºC) oven for 6-8 minutes, or toast/reheat them in a toaster.