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, 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).

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 and shape it into a ball.

Divide the dough into six equal portions, shape them into smooth balls and then flatten them gently into 4-inch wide circles about ½ inch thick.

Transfer them to a large lined baking sheet, making sure that they're spaced as far apart as possible.

Lightly cover the buns with a sheet of plastic wrap and proof in a warm spot for about 1 hour to 1 hour 15 minutes.

About 20 minutes before the buns finish proofing, start preheating the oven to 375ºF (190ºC).

In a large bowl, mix together the cream cheese, sugar and vanilla until well combined and smooth. Add the egg and mix until smooth.

Add the chopped strawberries and strawberry jam to a bowl and mix together until the berries are evenly coated in the jam.

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 until you get a crumbly mixture.

Once proofed, egg wash the buns all over. Make a deep well in the middle of each bun.

Spoon about 2 tablespoons of the cheesecake filling into each well and top with a generous spoonful of the strawberry topping. Sprinkle on the streusel.

Bake the buns at 375ºF (190ºC) for about 18-20 minutes or until they're deep golden brown.

Allow them to cool on the baking sheet. Serve warm or cooled completely.