1. Warm milk until tepid, add the yeast and sugar, stir and put in a warm place for 15 mins until frothy.

2. Mix flour, xanthan gum and bicarb together in a bowl, make a well in middle and pour in yeast and milk, mix with a bell whisk. The mix should be double cream consistency, add tepid water until it reaches this consistency, we found about 100ml was needed but you may need more or less.

3. Cover with cling film and leave to proove for 45 mins in a warm place until you get little holes on the top and it's puffed up.

4. Put a little oil in a frying pan and grease 4 crumpet rings, heat the pan on a low/medium heat.

5. Add 1/4 of the mix to each ring, fry for 5 mins then flip over and fry the top of 1 minute.