Step 1. Make the Psyllium Gel: In a bowl, mix together the psyllium husk and lukewarm water. Let stand for 30-45 seconds until a gel forms.

Step 2. Combine Dry Ingredients: In a stand mixer bowl, whisk together the tapioca starch, millet flour, sorghum flour, sugar, instant yeast, baking powder, xanthan gum and salt.

Step 3. Mix Wet Ingredients: Add the milk, eggs, and oil to the psyllium gel and mix well to combine.

Step 4. Knead the Dough: Pour the wet mixture into the dry ingredients. Using a dough hook, knead until smooth, then continue kneading for another 4-5 minutes. The dough will be very soft and sticky.

Step 5. Shape the Loaf: Turn the dough onto a generously floured surface. With floured hands, gently shape it into a log that fits snugly in a 9×5-inch loaf pan.

Step 6. Pan and Score: Carefully transfer the dough into the loaf pan. Use a sharp knife to make 3 diagonal slashes across the top.

Step 7. Proof the Dough: Cover lightly with plastic wrap and proof in a warm spot until doubled in size, about 1 hour 15 minutes to 1 hour 30 minutes.

Step 8. Preheat Oven: About 45 minutes into proofing, place a baking steel or heavy baking sheet on the lowest rack and preheat the oven to 400°F (200°C).

Step 9. Bake the Bread: Gently brush the proofed loaf with the whisked egg white. Place the pan directly on the hot baking steel and bake for 60-70 minutes, until deep golden brown. Cover with foil if it browns too quickly.

Step 10. Cool Completely: Immediately transfer the bread from the pan to a wire rack to cool completely before slicing. This step is crucial for the bread’s structure.