Use a stand mixer fitted with the dough hook.

Make the yeast mixture. Mix it together with the sugar and ½ cup of the water listed in the recipe (note that that means you'll use less water to make the psyllium gel). Set aside for 5-10 minutes, or until the mixture starts frothing.

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

In the bowl of a stand mixer, whisk together the Fioreglut flour, millet flour, tapioca starch, sorghum flour, sugar, and salt. Make a well in the middle of the dry ingredients and add the psyllium gel, olive oil and vinegar. Mix the dough until it pulls away from the sides of the bowl. Use a rubber spatula to occasionally scrape along the sides and bottom of the bowl to bring it all together. The final dough should be smooth, supple and fairly soft, with no lumps of the psyllium gel. It will be slightly sticky to the touch. That is what you are looking for.

Shaping & proofing the ciabatta rolls: Turn out the dough onto a lightly floured surface and give it a gentle knead, shaping it into a ball. Let it rise until doubled in size - about an hour. Generously flour your work surface and roll out the dough into a rough rectangle. Using a bench scraper or a sharp knife, divide the dough into six fairly equal rectangles. Don't worry if they do not match exactly. Ciabatta rolls are very rustic! Flip the ciabatta rolls upside down. The floury surface should be face upwards. Place them onto a large sheet of parchment paper. Give them room to expand for this next rise. Lightly cover the ciabatta rolls with a sheet of cling film. This prevents them from drying out. Proof in a warm and dry spot spot until doubles in size. This rest will take about another hour. 

Baking the ciabatta rolls. Place a baking stone or a turn a heavy-duty baking sheet upside-down on the lower middle oven rack and a cast iron skillet or or another vessel on the bottom of the oven. Preheat the oven to 475ºF. Make sure to thoroughly preheat your oven, start preheating it after your rolls have been proofing for about 15 minutes.

Once your rolls have doubled in size, slide them (along with the parchment/baking paper) onto the hot baking stone. Place 5-6 ice cubes into the skillet, close the oven door and immediately reduce the oven temperature to 425ºF. Bake the ciabatta rolls with steam for 10 minutes. After the 10 minutes, open the oven door to let out the steam and remove the cast iron skillet. Close the oven, keep the oven temperature at 425ºF (220ºC) and bake for 15 minutes longer until the rolls are deep golden brown.

Remove from the oven and let completely cool. Do not cut the rolls until they are no longer warm. Serve and enjoy!