In a small saucepan, combine all the garlic herb butter ingredients and cook them, with occasional stirring, over medium-low heat for about 2-3 minutes, until the butter has melted and the mixture is vigorously bubbling.

Remove from the heat and allow to cool until warm.

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.

Line a 9x5-inch loaf pan with parchment/baking paper.

Turn out the dough onto a lightly floured surface and shape it into a ball.

Roll out the dough into a 10x14-inch rectangle and cut it into about 1½-inch squares.

Take one of the squares and pinch the four corners together to form a tiny pouch, and shape it into a ball.

Place the dough balls into a large bowl and pour over the warm garlic herb butter.

Mix together the coarsely grated/shredded mozzarella and cheddar cheese until well combined.

Layer the garlic-butter-coated dough balls with the grated cheese in the lined loaf pan.

Lightly cover the bread with a sheet of plastic wrap and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.

Adjust the oven rack to the middle position and preheat the oven to 350ºF (180ºC).

Once doubled in size, place the monkey bread onto a baking sheet and bake for about 35 minutes or until it's light golden brown on top.

After 35 minutes, take the bread out of the oven and sprinkle over the reserved cheese. Return to the oven for a further 5-10 minutes.

Remove the monkey bread from the loaf pan straight away and allow it to cool for 5-10 minutes before serving.