Mouth-watering Gluten-Free Flapjacks Recipe
Who doesn’t like the classic flapjack? Well, this gluten-free flapjacks recipe is buttery, fruity, and slightly sticky.
It’s very easy to make and can be ready in just over half an hour! Great for a midmorning snack or slip them into a lunch box.
Craving a sweet, chewy treat that’s both gluten-free and utterly delicious? Look no further than these gluten-free flapjacks! As a coeliac myself, I know how challenging it can be to find tasty treats that are safe to eat.
That’s why I’ve perfected this recipe to bring you a flapjack that’s not only gluten-free but also packed with flavour and that perfect chewy texture we all love.
If you enjoy these flapjacks, you might also want to try my Gluten-Free Fruit Cake or my Gluten-Free Dessert Recipes for more sweet treats.
Table of Contents
What you’ll love about this recipe
These flapjacks aren’t just another gluten-free bake – they’re a celebration of flavour, texture, and simplicity.
Each point highlights a unique aspect that makes this recipe special and appealing to both gluten-free and non-gluten-free bakers alike.
- Perfectly chewy texture that melts in your mouth
- Simple ingredients you likely already have in your pantry
- Quick and easy to make – perfect for a last-minute treat
- Customisable with your favourite add-ins like chocolate chips or dried fruit
- Ideal for packed lunches or afternoon tea
- Freezer-friendly for make-ahead convenience
- Naturally gluten-free, with no complicated flour blends needed
- A crowd-pleaser that even non-coeliacs will adore
Ingredients
Understanding each ingredient is key to creating the perfect gluten-free flapjack.
These carefully selected components work together to create a delightful, chewy treat that’s both safe for coeliacs and delicious for everyone.
- 300g Gluten-free Oats
- 115g Light brown sugar
- 115g Honey
- 160g Butter
- 50g Dried Cranberry
- 50g Sultanas
- 85g Chopped apricots
- 75g Mix chopped nuts (optional)
Instructions
Baking is part science, part art – and these instructions will guide you through each precise step of creating the perfect gluten-free flapjacks.
Follow these detailed steps to ensure a consistently delicious result every single time.
- Preheat your oven to 180°C -160 Fan. This ensures your flapjacks will bake evenly and achieve that perfect golden colour.
- Melt the butter, honey and sugar in a saucepan over a low heat.
- Mix in the oats and coat the oats well with the melted butter.
- Add in all the fruit and nuts if using. Combined well.
- Grease an 8-inch cake tin generously with butter or line it with parchment paper for easy removal.
- Transfer the mixture to the prepared cake tin, spreading it evenly with the back of a spoon or spatula.
- Place the tin in the oven and bake for 25-30 minutes. The flapjacks should be golden brown on top and firm to the touch when done.
- Once baked, remove from the oven and allow to cool in the tin for about 10 minutes. This will make it easier to cut and handle.
- After 10 minutes, carefully turn out onto a wire rack to cool completely before cutting into squares or bars.
What to serve with Gluten-Free Flapjacks
A great recipe is about more than just the dish itself – it’s about creating a complete culinary experience.
These serving suggestions will help you elevate your flapjacks from a simple bake to a memorable treat. Here are some suggestions:
- A hot cup of tea or coffee for a classic British teatime treat
- A dollop of clotted cream or whipped cream for extra indulgence
- A scoop of vanilla ice cream for a delightful dessert
- Fresh berries on the side for a fruity contrast
- A drizzle of warm custard for a comforting pudding
Are you ready to try my gluten-free flapjacks recipe? Then let’s get started:
Mouth-watering Gluten-Free Flapjacks Recipe
Equipment
- 8-inch Square tin
- Greaseproof paper
- Saucepan
- Oven
- Mixing Bowl
Ingredients
- 160 g Butter
- 115 g Light brown sugar
- 115 g Honey
- 300 g Gluten-free oats
- 50 g Dried cranberries
- 50 g Sultanas
- 85 g Chopped apricots
- 75 g Mixed nuts (optional)
Instructions
- Preheat the oven to 180c -160 fan and prepare an 8-inch square tin with greaseproof paper.
- In a saucepan place the butter, brown sugar, and honey and melt until smooth.
- Remove from the heat and add the gluten-free oats. Mix well until all the oats are coated.
- Mix in the cranberries, sultanas, apricots, and nuts (if using).
- Press the mixture into the tin and bake for 25 minutes until they are golden.
- Remove from the oven and allow to cool in the tin to firm up.
- Once they are completely cool slice them into squares.
Nutrition
If you enjoy my gluten free flapjacks recipe, then check out my gluten free shortcake biscuits and my gluten free fruit buns recipe.
Frequently asked questions
Baking gluten-free can be intimidating, but knowledge is power. These carefully curated questions and answers will help demystify the process and build your confidence in creating delicious gluten-free treats.
Are flapjacks naturally gluten-free?
Traditional flapjacks are not gluten-free as they typically contain oats, which may be contaminated with gluten. However, this recipe uses gluten-free self-raising flour, making it safe for coeliacs and those with gluten sensitivities.
Can I freeze these flapjacks?
Yes, these flapjacks freeze well. Once cooled, wrap them individually in cling film and freeze for up to 3 months. Thaw at room temperature when ready to eat.
How long do these flapjacks keep?
When stored in an airtight container at room temperature, these flapjacks will keep fresh for up to 5 days.
Can I add chocolate to this recipe?
Absolutely! You can add chocolate chips to the mixture before baking, or drizzle melted chocolate over the cooled flapjacks for an extra treat.
What can I use instead of mixed dried fruit?
Feel free to substitute the mixed dried fruit with any dried fruits you prefer, such as raisins, cranberries, or chopped apricots. You could also use nuts or seeds for added crunch.
Gluten-free flapjacks tips
Here are some tips to help you make the most out of my gluten-free flapjacks recipe:
Avoid Cross-Contamination
If you’re preparing gluten-free flapjacks in a kitchen that is not entirely gluten-free, take precautions to avoid cross-contamination.
Use separate utensils, cutting boards, and cooking surfaces to prevent gluten from coming into contact with the ingredients.
When possible do not use wooden utensils, cutting boards, and rolling pins that are used with gluten.
Label items
Consider buying two of certain shared food items like honey, and butter, dedicate one, and label it as gluten-free.
Cooking oil
Use separate oils to fry gluten-free foods as they will become contaminated and not safe to eat.
Personal Hygiene
Always wash your hands with hot water and soap before you handle any ingredients.
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Becky Terrell ✍️
Hi, I am Becky. I am a passionate recipe maker and having been a coeliac (celiac) for 30+ years I focus on gluten-free recipes. My blog is my online cookbook of gluten-free tasty recipes. You can follow me on X: @beckygwg
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Love these flapjacks!! finaly a gluten free version.