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  • Sarah L Samuels

Sarah’s Gluten Free Flapjack

Updated: May 7

After the success and popularity of my GF Crunch recipe I thought I would see if I could replicate my extremely popular flapjack recipe using gluten free oats and it worked perfectly.


Flapjack is traybake cut into slices and made from oats, butter, sugar and syrup. My version also contains condensed milk which gives it its soft texture.



This recipe is made with condensed milk and gluten free oats, it holds together perfectly and it is a nice soft flapjack.


To start making the flapjack pre-heat the oven to 170 degrees centigrade (150 degrees fan) or gas mark 3 then line a 9” x 9” (23cm x 23cm) square tin with baking parchment.




In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar and butter has melted.



Weigh the porridge oats into a large bowl.


Then add the melted butter mixture into the oats.



Then mix until fully combined.



Put the oat mixture into the tin and flatten using a palette knife. This is the one I use available on Amazon



Bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.



Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.





Sarah’s Gluten Free Flapjack

Sarah’s Servings:16

Sarah’s skill: Easy

Baking time: 20 minutes

Ingredients:


225g Butter

180g Light brown sugar

150g Condensed milk

65g Golden syrup

375g Gluten Free Porridge oats



Method:

  1. Pre-heat the oven to 170 degrees centigrade (150 degrees fan) gas mark 3.

  2. Line a 23cm x 23cm (9” x 9”) square tin with baking parchment.

  3. In a medium sized pan melt the butter, light brown sugar, condensed milk and golden syrup on a very low heat until the sugar and butter has melted.

  4. Weigh the porridge oats into a large bowl. Then add the melted butter mixture into the oats and mix until fully combined.

  5. Put the oat mixture into the tin, flatten then bake for 20 minutes until the edges go slightly brown. The middle will still be very pale but it will set as it cools.

  6. Leave to set in the tin then cut into oblongs/ squares. It is best to leave overnight or place in the fridge to make sure it is completely cold before cutting into slices.


Equipment Used







Sarah’s extra slice……

Do not bake for more than 20 minutes.


If you cool it in the fridge it makes it easier to cut.


This flapjack can be frozen for up to 3 months. I recommend freezing as individual slices and wrap well in clingfilm.


The baking tray I used



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