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Gluten free flapjack recipe

Published 18 November, 2006

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.

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