1Mix flour, baking powder, salt, herbs, garlic and chilli
2Add half of bacon and cheese
3Then melted butter and milk mix till slighty sticky (if need extra milk add little at a time)
4Kneed and place on floured surface until nice and springy.
5Remember gluten free doesn't have to be worked as much or it can go tough and use gluten free flour on surface
6Place in slow cooker and cover with tea towel before placing lid on top as this retains the condensation
7Check after 3 hours on HIGH with skewer and leave in longer if still comes out sticky.
Submitted by Jo Partington
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