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Cut up flapjack with a blue knife Tried & Tested

Gluten free flapjack

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2.88 stars based on 33 ratings

These flapjacks are so scrumptious and perfect for coeliacs to enjoy, created by Adriana from www.glutenfree4kids.com.

Key Information

  • Prep:
  • Bake:
  • Serves:30
  • Skill level:easy

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Ingredients

  • 170g 6 oz Butter (unsalted)
  • 110g 4 oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
  • 55g 2 oz Golden syrup (we use Silver Spoon)
  • 225g 8 oz Gluten free porridge oats

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat oven to 190°C (170°C, 375°F or gas mark 5). Lightly grease a shallow tin measuring approximately 30 cm x 18.5 cm or 13in x 7.5 in.

  2. Classic mode Step 2

    Melt the butter in a medium saucepan. Weigh out the sugar, then weigh the syrup by spooning it on top of the sugar. Add this to the melted butter and heat through to slightly dissolve the sugar.

    Ingredients for this step

    • 170g 6 oz Butter (unsalted)
    • 110g 4 oz Unrefined demerara sugar (we use Billington's) Unrefined demerara sugar
    • 55g 2 oz Golden syrup (we use Silver Spoon)
  3. Classic mode Step 3

    Remove the pan from the heat and add the oats. Spread the mixture in the tin and pat down to make sure it is even. Bake for 20- 30 minutes until just golden brown.

    Ingredients for this step

    • 225g 8 oz Gluten free porridge oats
  4. Classic mode Step 4

    Be careful not to over bake it as it will make the flapjacks too hard and
    crunchy. As soon as you take them out of the oven cut them into bars and leave in the tin to cool.