Easy Gluten-Free Flapjacks (No Oats)

Gluten Free Flapjack on a wooden board showing perfect none crumbly texture.

Easy Gluten-Free Flapjacks (No Oats)

This easy Gluten-Free Flapjack recipe without oats is chewy and buttery. This simple traybake uses buckwheat flakes and rice flakes for a perfect flapjack texture that doesn’t crumble.

Prep Time20

Cook Time50

Total Time1 10

Course: Snack

Cuisine: British

Servings:

Calories: 264kcal

Author: Georgina Hartley

Ingredients

175 g unsalted butter
175 g golden syrup
175 g light brown muscovado sugar
1 teaspoon vanilla extract
300 g buckwheat flakes
200 g flattened rice flakes
1 teaspoon ground cinnamon
½ teaspoon salt

Metric - US Customary

Instructions

Preheat the oven to 160°C / 140°C fan assisted / gas mark 3 / 320°F.
Line and grease a 20cm (8 inch) square cake tin.
Weigh out 75g of the buckwheat flakes and 50g of the flattened rice flakes and tip them into a food processor. Pulse them gently so they break down into more of a fine flour.
Toss the flour into a large mixing bowl with the rest of the buckwheat flakes, flattened rice flakes, the ground cinnamon and the salt. Set aside for a moment.
Melt the butter in a large pan over a low heat then add the golden syrup and sugar.
Once the sugar has melted and the ingredients are well combined, remove from the heat.
Pour the dry ingredients into the syrup mixture, stirring well until the dry ingredients are completely covered and coated in the mixture.
Pour the flapjack mixture into the tin and press down evenly and firmly.
Bake in the oven for 45-50 minutes.
Remove from the oven and leave to cool in the tin.
Once cool, remove from the tin and cut into squares.

Video

Notes

Flattened rice flakes (poha) are made from cooked rice which has been parboiled, flattened and dried to flakes. I don't recommend substituting with regular brown rice flakes as the result is too gritty. You can find flattened rice flakes on Amazon or in Asian supermarkets.
Make sure every flake is fully covered with buttery syrup – nothing should be dry.
Press the flapjack down very firmly in the tin.
Don’t remove the baked flapjacks from the tin or cut until completely cold to avoid any crumbling.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 flapjack.

Nutrition