In a mixing bowl, sift in the gluten-free flour, add the pinch of salt and mix. Now make a well in the middle and add the mineral water and oil, then mix together until you have a dough mass. Turn this out onto a lightly floured surface and knead the dough (press down and forward with the heel of your hand, pull the edge back in and repeat) for a couple of minutes. You want the dough to be a little elastic in feel. Once done (it will look a little darker than before and be elastic when pulled), wrap in a piece of cling film and place in the fridge.

In a small bowl, mix together the milk and crème fraîche until well mixed. Now pre-heat your oven to 200 degrees Celsius and prepare a baking tray with some baking paper. After around ten minutes, take the dough out of the fridge and place on a sheet of baking paper, then place another sheet of baking paper on top and use a rolling pin to roll out the dough as thin as possible into a square shape that will fit into the baking tray. Ideally you want the dough as thin as it goes before it rips, when done you can peel one piece of baking paper off and transfer it on the other sheet straight to a baking tray.

Once on the baking tray, use a spoon to spread the milk/crème fraîche light mixture over all of the surface of the prepared dough. Finally, sprinkle over the chopped bacon and place the tray in the oven to bake for 15 minutes.