I recommend making the dough using a stand mixer fitted with the dough hook attachment, as it'll be very soft and sticky.

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.Tip: If using active dry yeast instead, you need to activate it first. Mix it together with the lukewarm milk and a tablespoon of the sugar. Set aside for 5-10 minutes, or until the mixture starts frothing. Then, add it to the dry ingredients along with the rest of the wet ingredients.

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). Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to prevent any dry patches of unmixed flour.Tip: This extra kneading time will make the dough EXTRA smooth, which is the key to beautiful gluten free brioche buns.

The final dough will be VERY soft and sticky – that’s okay, you’ll be working on a generously floured surface (and with floured hands) so it shouldn’t be a problem. Resist the temptation to add more flour to the dough, as that can make the final buns too dense and dry.Tip: If you find the dough too sticky to easily handle (even on a floured surface and with floured hands), you can chill it in the fridge for about 1 hour before proceeding to the next step. This will make the dough slightly less sticky and therefore easier to handle.

When it comes to shaping these gluten free buns, it’s important that you work on a generously floured surface and with floured hands.

Turn out the dough onto a generously floured surface, and dust the top of the dough with flour as well. Give it a gentle knead (with floured hands) and shape it into a ball.

Divide the dough into six equal portions (each should weigh about 90g), shape them into smooth balls and then flatten them gently into 4-inch (10cm) wide circles about ½ inch (1-1.5cm) thick.

Transfer them to a large lined baking sheet, making sure that they're spaced as far apart as possible, as they will increase in size during both proofing and baking.

Lightly cover the buns with a sheet of plastic wrap/cling film (to prevent them from drying out) and proof in a warm spot for about 1 hour to 1 hour 15 minutes, until they're noticeably puffed up.

While the buns are proofing, prepare the cheesecake filling and the streusel topping.

About 20 minutes before the buns finish proofing, start preheating the oven. Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC).

Mix together the cream cheese, sugar and vanilla until well combined and smooth. Set aside until needed.

In a bowl, whisk together the gluten free flour blend, light brown sugar, xanthan gum and salt.

Add the cubed cold butter and rub it into the dry ingredients with your fingertips until you get a crumbly mixture that forms clumps when you press it together.

Set aside until needed.

Make a deep well in the middle of each bun, it should be roughly 2¾ inches (7cm) wide. You can shape it with your fingers or use the bottom of a ½-cup measuring cup, or the bottom of a glass or a jar. If you're using a cup/glass/jar, lightly oil its bottom to prevent it from sticking to the dough. (See blog post for photos.)

Pipe or spoon a generous dollop of the cheesecake filling into each well, and then spoon about 1 tablespoon of jam on top. (See blog post for photos.)

Egg wash the sides of each bun and then sprinkle on the streusel topping – mostly around the edges, but it’s perfectly OK if some of the streusel topping ends up on the filling as well.

Bake the buns at 375ºF (190ºC) for about 18-20 minutes or until the edges of the buns are golden brown and the streusel topping is crisp and light golden.Some of the jam will probably bubble over in the oven – that’s OK, don’t stress if your baked buns are a bit messy and rough around the edges. It’s all part of their rustic charm.

Allow the buns to cool until warm before you serve them. Unlike many other of my gluten free bread recipes, there’s no need to cool these completely to room temperature. In fact, they’re absolutely AMAZING when they’re still slightly warm from the oven.

These gluten free cheesecake buns are at their best on the day of baking, either warm or cooled completely to room temperature.You can store them until the next day in a closed air-tight container in a cool, dry place. If you plan to store them for longer than a day, then keep them in an air-tight container in the fridge and reheat them before serving (in the microwave for 15-20 seconds). They keep well in the fridge for up to 3 days.