Mix the gluten free flour, yeast and salt together in a large mixing bowl until combined.

Warm the milk to 40'C (it should feel the same temperature as your skin) - you can do this either in a pan over a low heat or in short intervals in the microwave. Be careful not to overheat it or you'll kill the yeast!

Pour the beaten egg and warm milk into the dry ingredients and use a balloon whisk to whisk the mixture together until smooth. Cover with clingfilm and place in a warm spot for one hour.

After an hour the mixture should have thickened nicely. Heat a tiny bit of oil in a large frying pan over a medium heat. Once hot, add small spoonfuls of batter into the pan in little circles. Heat for one minute until bubbles appear on the surface, flip, then cook for another 30 seconds to one-minute.

Remove the cooked blinis from the pan and place onto a plate. Repeat until all the batter is gone then serve hot or cold, topped with whatever you fancy!