Line a rectangle bread tin with baking paper and set aside.
Add sugar and yeast to ½ cup warm water, give a little stir, and set aside for ten or minutes until the yeast blooms and froths.
Meanwhile, sift the buckwheat and millet flour, tapioca starch, baking powder and salt into a large mixing bowl. Add flax seeds. Tear the leaves from the rosemary sprigs and add those as well. Mix to combine.
In a blender, whiz the remaining 1½ cups warm water with the psyllium husks for 10 seconds and no longer (otherwise the mixture will get too thick). Make a well in the centre of the dry ingredients, pour in psyllium husk mixture, olive oil and yeast mixture.
Use a spatula to fold the mixture together in what I call a ‘batter-dough’ as it really is a mix of both!
Pour 'batter-dough' into bread tin. Place a layer of cling wrap snuggly over the surface. Place bread tin in a warm spot and let rise for around an hour. This may take longer in colder weather. If room temperature is too cool, try my bread rising hack: warm a heat pack up and wrap in a towel, then sit bread tin on top. The trick is to keep a constant temperature – not too hot – otherwise the bread will rise too fast and collapse in the oven.
After an hour, remove cling wrap and place bread tin in a hot oven. Bake (force fan) at 180˚C/356˚F for 35-40 minutes.
Once cooked, remove from bread tin and let cool entirely before slicing with a serrated knife.