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 and salt.

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

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

Knead the dough until it's smooth and all the ingredients are evenly incorporated.

Sprinkle a large baking sheet evenly with cornmeal and set aside until needed.

Turn out the dough onto a lightly floured surface and give it a gentle knead, shaping it into a ball.

Divide the dough into eight equal portions, each should weigh about 125g.

Shape each portion into a smooth ball and place it onto the cornmeal-covered baking sheet. Press down gently on the dough ball to flatten it slightly, until it's about 1¼-inch (3cm) thick.

Lightly cover them with a sheet of plastic wrap/cling film and proof in a warm spot for about 1 hour or until doubled in size.

Pre-heat a large cast iron skillet, frying pan or griddle over low heat.

Once they've doubled in size, use a spatula to carefully transfer the English muffins to the hot skillet or pan.

Cook the English muffins over low heat for 11-12 minutes, until they're deep golden brown on the bottom.

With the help of a spatula, carefully flip the English muffins over and cook them on the other side for a further 11-12 minutes.

Transfer the cooked English muffins to a wire rack and allow them to cool completely before you split, fill and serve them.