1. Make the psyllium gel: In a bowl, mix together the psyllium husk and lukewarm water. After about 30-45 seconds, a gel will form.

2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast and salt.

3. Combine Wet Ingredients: Add the milk, oil and vinegar to the psyllium gel and mix well to combine.

4. Knead the Dough: Make a well in the dry ingredients and add the psyllium gel-milk mixture. Knead the dough (with a dough hook or by hand) until it’s smooth and supple. It will be slightly sticky.

5. Divide and Shape: Turn the dough onto a lightly floured surface. Divide into eight equal portions (about 125g each). Shape each portion into a smooth ball and place it onto a baking sheet generously sprinkled with cornmeal. Press down gently to flatten each ball to about 1¼-inch (3cm) thick.

6. Proof: Sprinkle the tops with extra cornmeal, cover lightly with plastic wrap, and proof in a warm spot for about 1 hour or until doubled in size.

7. Preheat Skillet: Pre-heat a large cast iron skillet or griddle over low heat. Do not grease the pan.

8. Cook Muffins: Carefully transfer the proofed muffins to the hot skillet. Cook over low heat for 11-12 minutes per side, until deep golden brown.

9. Cool Completely: Transfer cooked muffins to a wire rack and allow them to cool completely (at least 1 hour) before splitting and serving. This step is crucial for the crumb to set properly.