Gluten free flapjack recipe
Flapjacks... remember them? Oaty and sweet and soooo moreish. I'm hoping this attempt at a gluten free flapjack will fill the hole left by Mum's oat flapjack. We'll see...
Gluten free flapjack recipe
180g rice flour
2 tsp gluten free baking powder
75g rice flakes (we used brown rice flakes for a bit of extra bite - let's hope they don't come out too chewy!)
8g crushed puffed rice cereal
120g brown sugar (or, 100g brown sugar and a slosh of maple syrup)
125g gluten free margarine, or butter - melted
Preheat your oven to 180C (350F / Gas mark 4) and grease a baking tray with a little marg or butter. Sift the gluten free baking powder and rice flour into a bowl and add the rice flakes, rice cereal and sugar. Mix.
Make a well in the centre, pour in the melted butter or marg and stir until well combined - the mixture will be somewhat granular rather than a paste, but don't worry. Press the mixture into the baking tin about 1.5cm thick. Use your fingers to press down - they're non stick.
Bake for 20-25 minutes until golden brown then remove and leave in the tin while the gluten free flapjack cools. Go and do something to take your mind of them until they're cool.
And now mine are, so it's time for the big tasting... ....
Mmmmm... OK, well Mum, your flapjack crown is safe for now. These gluten free flapjacks are a bit crunchy to be true flapjacks, so next time I think the addition of about 50ml of water should help. That should soften the rice flakes and lend a bit of bend to the flapjack. Not bad for a first time though. Post a comment if you make this recipe and get your flapjacks more... well flapjacky.
Gluten free flapjack recipe
180g rice flour
2 tsp gluten free baking powder
75g rice flakes (we used brown rice flakes for a bit of extra bite - let's hope they don't come out too chewy!)
8g crushed puffed rice cereal
120g brown sugar (or, 100g brown sugar and a slosh of maple syrup)
125g gluten free margarine, or butter - melted
Preheat your oven to 180C (350F / Gas mark 4) and grease a baking tray with a little marg or butter. Sift the gluten free baking powder and rice flour into a bowl and add the rice flakes, rice cereal and sugar. Mix.
Make a well in the centre, pour in the melted butter or marg and stir until well combined - the mixture will be somewhat granular rather than a paste, but don't worry. Press the mixture into the baking tin about 1.5cm thick. Use your fingers to press down - they're non stick.
Bake for 20-25 minutes until golden brown then remove and leave in the tin while the gluten free flapjack cools. Go and do something to take your mind of them until they're cool.
And now mine are, so it's time for the big tasting...
posted by Gluten Free Food Freak at
7:39 PM
3 Comments:
Suggest you soak the rice flakes in warm boiled water for 5-10 minutes before using - this should soften them and make the mixture less dry.
By
Andrew Milbourn, at 4:05 PM
Thanks Andrew! I did try this but obviously put far too much liquid in and didn't drain it off after. The result was like a high school chemistry disaster - the inside of my oven is testiment to the fact that oil and water don't mix. It was in a word, a disaster! Any guideance about how to soak rice flakes (quantities of water, how to drain etc) are welcome!
By
Gluten Free Food Freak, at 3:46 PM
Hi,
I used your recipe as inspiration and added the following: GF flour - half as much as the as flakes; 2 tbsp of the GF baker's friend - plain yoghurt; 1 banana; and approx 2 tbsp milk to compensate for the crunchiness you mentioned. To make it more binding, I boiled butter + treacle for a minute. I saw that on recipes for oat flapjacks. The result: tastes like a flapjack!!
Basically, I treated it more as a cookie than a flapjack, which worked well.
By
Rebecca, at 9:01 PM
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