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.

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. 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.

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.

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.

Lightly cover the ciabatta rolls with a sheet of plastic wrap/cling film and proof in a warm spot until doubled in size, this should take about 1 hour.

Preheat the oven to 475ºF (250ºC).

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.

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.