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, eggs 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 rolls.

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 rolls 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.

While you're preparing the brioche dough (or while it's chilling in the fridge), prepare the cookie dough filling.

Prepare the cookie dough filling just before you need it – this will ensure that it stays soft and pipeable. I usually make it while the dough is being kneaded in the stand mixer (or while it chills in the fridge). Don’t let it sit around at room temperature for too long (I don’t recommend preparing it in advance), and definitely don’t refrigerate it.

In a large bowl, using a rubber spatula or a wooden spoon, mix together the light brown sugar, warm melted butter, egg yolks and vanilla until well combined. Don't whisk, cream or aerate the mixture – you don't want to incorporate too much air into it.

In a separate bowl, whisk together the gluten free flour blend, xanthan gum, baking powder and salt.

Add the dry ingredients to the butter-sugar mixture and mix well until you get a fairly soft, smooth cookie dough with no flour clumps.Tip: Depending on the gluten free flour blend you're using, the cookie dough consistency can vary. If your cookie dough feels very firm or dry at this point (so it would be difficult to pipe), you can add 5-10g (1-2 teaspoons) of room temperature milk. But don't add too much, as that can make the cookie dough too soft and it could leak out of your rolls during baking.

Add the chocolate chips (or chopped chocolate) and mix well until they're evenly distributed throughout the cookie dough.

Transfer the cookie dough into a piping bag fitted with a large round nozzle (or just cut off the end of the piping bag) – make sure that the opening is large enough so that the chocolate pieces can easily pass through it.

Set aside at room temperature until needed, don't refrigerate it.

When it comes to shaping these gluten free rolls, it’s important that you work on a quite 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.

Roll out the dough (again, on a floured surface and with a floured rolling pin) into a 7x18-inch (18x45cm) rectangle and then divide it into six equal 18-inch (45cm) long strips – this is easiest done with a pizza cutter but a sharp knife works too.

Pipe a generous line of cookie dough along each of the dough strips.

Roll up each strip from one end to the other into essentially a snail shape, tucking the tail end underneath the bun. (See blog post for photos.)Tip: If you have any cookie dough left over, you can pipe dollops of it on a lined baking sheet and bake them as individual cookies at 375ºF (190ºC) for 8-10 minutes, depending on their size.

Transfer the assembled cookie dough rolls 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 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, about 1 hour 15 minutes to 1 hour 30 minutes. 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.

Adjust the oven rack to the middle position and preheat the oven to 375ºF (190ºC).

Whisk together the egg and milk to make the egg wash.

Once the rolls have doubled in size, brush them gently with the egg wash.

Bake at 375ºF (190ºC) for about 15-16 minutes or until the rolls are golden brown on top.

Allow to cool until warm, dust with powdered/icing sugar and serve.

These gluten free cookie dough rolls are at their best still warm on the day of baking, but they also keep well in a closed container in a cool, dry place (or at room temperature) for 2-3 days. I recommend reheating them in the microwave for 15-20 seconds before serving.