To make the dough, I recommend using a stand mixer fitted with the dough hook attachment. You can also make the dough by hand, but the mixer makes it much easier and results in a smoother dough.

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 tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.

Add the milk, egg and oil to the psyllium gel, and mix well to combine.

Make a well in the middle of the dry ingredients and add the psyllium gel-egg mixture.

Knead the dough until smooth and all the ingredients are evenly incorporated, then knead for a further 4-5 minutes (if using a stand mixer) or 6-8 minutes (if kneading it by hand).

The final dough will be slightly sticky to the touch – that’s okay, you’ll be working on a lightly floured surface so it shouldn’t be a problem.

Line a 9x5-inch (23x13cm) loaf pan with parchment/baking paper and set aside until needed.

In a bowl or deep plate, mix together the granulated sugar and cinnamon until well combined, and set aside.

Turn out the dough onto a lightly floured surface and shape it into a ball.

Roll it out into a large 12-inch (30cm) square.

Using a pizza cutter or a sharp knife, divide the dough into 16 equal 3-inch (7.5cm) squares.

Dip each square first into melted butter and then into the cinnamon sugar, making sure that it's evenly coated.

Stack the sugar-coated squares into two stacks of eight and carefully place them into the loaf pan.

Lightly cover the bread with a sheet of plastic wrap/cling film and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.

Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC).

Once doubled in size, place the pull-apart bread onto a baking sheet and bake for about 40 minutes or until it's evenly golden brown on top.

Allow the bread to cool in the loaf pan for about 15 minutes, then transfer it onto a wire rack to cool.