Easy Gluten-Free Flapjacks (No Oats)

I gave my email list a choice of four different gluten-free bakes that they would most like to see next and these oat-free flapjacks were the definitive hands down winner (over chocolate chip cookies, blueberry muffins and yoghurt ice lollies).

I couldn’t be happier as not only are they a joy to eat but they are super quick and simple to make too so we can get these in the oven in 15 minutes and crack on with another tasty bake.

I’m not confused why everyone is clamouring for an oat-free version of flapjacks. Flapjacks are one of the easiest recipes to bake and adored by kids and adults so having a great gluten-free recipe in your back pocket is essential. As I was testing this recipe every batch was flying off my kitchen counter.

Traditionally British flapjacks are made by smothering oats with golden syrup, brown sugar and butter and baking in the oven until crisp and chewy. They are not to be confused with US flapjacks which are a type of pancake.

Why Make Flapjacks Without Oats?

Oats can be a tricky ingredient if you follow a gluten-free diet. Although oats are technically gluten-free (as long as there is no cross contamination involved which is why you would need to look for gluten-free certified oats) they actually contain a protein called avenin which can cause the same reaction in people with gluten sensitivities as gluten itself.

Happily these gluten-free flapjacks have the same personality as the traditional oaty version with crisp chewy texture and golden buttery toasted flavour. We’re just swapping the oats for a blend of buckwheat flakes and flattened rice flakes. They bind just the same with fabulous structure and incredible flavour.

You’ll see it’s just as easy to make these as the regular kind and the tricks that we use here to make these flapjacks the perfect texture are the same tricks I use in my oat flapjacks. The method is pretty much the same.

Watch the Video

Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your gluten-free flapjack recipe.

Ingredients Needed

Buckwheat flakes. Buckwheat flakes are the most reliable oat substitute. They have a similar texture to porridge oats. However, the flavour can be a little overpowering which is why I choose to pair them with some rice flakes as well to even out the taste.

Flattened rice flakes (poha). We are not just using any rice flakes here. I experimented with using brown rice flakes but the texture was way too gritty. Using flattened rice flakes (also called poha) was much more successful. They are made from cooked rice which has been parboiled, flattened and dried to flakes. They are traditional in South Asian Cooking so can be found in Asian supermarkets or online stockists. They absorb liquid quite quickly and have a neutral taste but we don’t want to use too many of these in our mix as the effect they give is soft rather than chewy. Blended with a majority of buckwheat flakes they give the perfect texture.

Other oat substitutes. You could use quinoa flakes or millet flakes instead of either the buckwheat or the rice flakes. I prefer to use a blend of two kinds of flakes as these grains can have a strong flavour. Quinoa can be particularly abrasive if you are not used to it.

Just like in my other flapjack recipes I find prefer to grind some of the flakes into a flour like consistency which helps with the binding of the flapjacks. If you don’t do this (which you don’t need to) then the flapjacks will be much more crumbly when you cut into them.

Butter. Our flapjacks will have the most gorgeous buttery flavour here. You need it melted to fully coat our grain flakes.

Golden syrup. This is essential for binding our flapjacks and I really think gives them their signature flavour. Honey is not really a good substitute as it doesn’t set quite the same so your flapjacks will be more crumbly. Corn syrup will give the same kind of texture (but crucially not the same flavour).

Light brown muscovado sugar. You can use regular light brown sugar. The muscovado just gives it a richer toffee flavour.

Vanilla extract. It’s not traditional to use vanilla extract in flapjacks but I wanted to here to give more depth of flavour. Rice flakes are quite flavourless and the buckwheat flakes can be overpowering. The vanilla softens the effect and gives it more layers.

Ground cinnamon. I like using a little grounding spice here to balance our flavours. Again, buckwheat can be strong so cinnamon helps support and soften it.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

How To Make Gluten-Free Flapjacks

For full recipe instructions go to the recipe card at the end of this post.

Take a small amount of the buckwheat flakes and rice flakes and pulse them gently so they break down into more of a fine flour.

Toss all the dry ingredients into a large mixing bowl and whisk to combine.

Melt the butter in a medium pan over a low heat then add the golden syrup, sugar and vanilla and continue melting to combine. Remove from the heat.

Pour the dry ingredients into the syrup mixture until the flakes are well coated. Tip the flapjack mixture into the tin.

Press down evenly and firmly. Bake in the oven for 50 minutes. Leave in the tin until fully cool.

Recipe Variations

Super seedy flapjacks. Add 75g mixed seeds (like pumpkin seeds, hemp seeds and sunflower seeds) to the dry ingredients. This will pack your flapjacks with extra crunch.

Chocolate flapjacks. Add 3 tablespoons of cocoa powder to your flapjack mixture before you bake it in the oven. Allow the flapjacks to fully cool then cover with melted chocolate. Allow the chocolate to fully set before removing from the tin.

More Flapjack Recipes You’ll Love

These Bramley Apple Flapjacks are incredibly simple to make and bursting with flavour. The tart, fluffy apples melt into a buttery sweet oats, spiked with cinnamon and baked until golden.

White Chocolate Raspberry Flapjacks are a delicious easy tray-bake. These traditional oat bars have crisp outer edges with a dense chewy middle. The tang of fresh raspberries is a beautiful pairing with the sweet white chocolate.

These Banana Flapjacks are the perfect choice if you are looking for a vegan, refined sugar-free and gluten-free treat.