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Melinda's Gluten-Free Goodies

Phone: +61 7 3277 9347

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25.01.2022 Quick & easy @melindasgfg gluten free choc brownie ice cream sandwiches!

25.01.2022 Exciting & quick new recipe just posted to our Community page on our website. Link in bio to our page. https://www.melindasgfg.com/gluten-free-shortbread-with-a-/

24.01.2022 Are you having trouble locating your favourite Melinda’s goodies???? Pop you postcode below and we’ll advise some local stockists! Spotted this week @ SUPA IGA Ballina in their Health Food section. Shop local and support our small businesses.

23.01.2022 Red Velvet Chai Latte Cake

23.01.2022 Sunday baking by Zerin!

23.01.2022 Melinda’s Choc Fudge Brownie stack! Thank you Nourished Pantry

23.01.2022 After 13 years on the shelves this little fella is still our top seller...these days you’ll find a range of other gluten free brownie mixes so we thought it’d be helpful to highlight our differences

22.01.2022 Low Carb & Sugar Free White Choc & Lemon Muffins Refreshing & healthy to start the weekend!! Link in bio for stockists of our healthy muffin mix

21.01.2022 Melinda's Choc Fudge Brownie Mix with added frozen raspberries to the batter 10 minutes into baking. Perfection!

19.01.2022 #repost @the_iuli_clique The only kissing going on around here is Ginger Kisses . Featuring a Baileys infused butter cream and using @melindasgfg gluten-free Gingerbread Loaf Mix for the cookies, these treats were absolutely divine

18.01.2022 One of our favourite desserts Lemon Meringue Roulade 5 egg whites... 3/4 cup caster sugar 1 teaspoon gluten-free cornflour 1 tablespoon gluten-free icing sugar 125g butter 1 1/4 cup caster sugar 1/2 cup lemon juice 2 eggs 2 egg yolks 2 tablespoons finely grated lemon rind 300ml thickened cream 1. Preheat oven to 150 degrees. Grease & line a swiss roll pan. 2. Beat egg whites until soft peaks form. Gradually add sugar, beating until dissolved. Add corn flour. Spoon mixture onto prepared tin. Level top with a spatula. Bake for 15-20 mins until firm to touch. Turn meringue out onto a sheet of baking paper sprinkled with icing sugar. Remove lining paper from base of meringue. Using the paper the meringue is resting on to assist, roll up meringue from longside. Cool. 3. In a large bowl combine melted butter, sugar, eggs, egg yolks, juice & zest. Microwave on high for 2 mins. Stir well. Repeat procedure twice until thick. Chill until cold. 4. Whip cream. Place 2/3 lemon curd mix in a bowl with the whipped cream. Stir to combine. Unroll meringue & spread with lemon cream. Roll again from long side. Refrigerate until needed. Serve with extra lemon curd.

18.01.2022 Oh choc fudge brownie how we do love you all fancied up with icing & walnuts!

17.01.2022 Create some time this weekend to devour your favourite treatie! On that note: what’s your favourite treatie??? Mine is a gluten free lamington

17.01.2022 Holiday brekkie goals with our Lower Carb Pancake Mix gluten free + sugar free + healthy fats! SAVE this post for brekkie inspiration

17.01.2022 Oops next post is a cookie recipe! . I’m going to try the new @forbiddenfoods brown rice flakes instead of quinoa and make a double stash for the freezer leading into school holidays. Macadamia White Choc Bikkies... 125g butter 230g brown or rapadura sugar 300g Melinda's Gluten-Free Self-Raising Flour 140g macadamia nuts 40g rolled quinoa flakes 10ml vanilla extract 1 egg 1 cup shredded coconut 200g gluten-free white chocolate bits 1. Preheat oven to 180 degrees. Line flat baking trays. 2. Chop macadamias. Beat butter, vanilla, sugar for 2 minutes. Add egg and beat until combined. Stir in sifted flour, nuts, coconut, quinoa flakes & chocolate. 3. Using wet hands shape tablespoons of mixture into balls. Place on trays, flatten slightly. Bake in oven for 10 mins, rotate, cook for 5 mins or until browned.

16.01.2022 The most perfect recipe for upcoming summer gatherings Galliano Fruit Dip 250g phili cream cheese ... 150g condensed milk 150ml thickened cream 1/2 teaspoon fresh lemon juice 40ml vanilla Galliano liqueur 1. Whip together all ingredients until thickened. Place in serving bowl & refrigerate for at least 2 hrs. Serve with cut strawberries, banana or seasonal fresh fruit

13.01.2022 Look at that cute Pancake stack We like to precook them on the weekends, freeze with bake paper and whip out for a quick low carb & high protein brekkie for our growing cherubs!

12.01.2022 Trying to find our way out of the choccie Easter egg bag... here's a nice light and quick weekend dinner or brunch. Enjoy! Easy, Cheesey Zucchini Pie 1 1/2 cup Melinda's Gluten-Free Self Raising Flour... 1 onion (or green tops for our FODMAP friends) 3 zucchini 3 eggs 1 tablespoon sesame seeds 1/2 cup cottage cheese 3/4 cup milk 1 tablespoons parsley 1/4 teaspoon dry mustard 1/4 teaspoon ground nutmeg 1 cup grated cheese 1. Preheat oven to 180 degrees. Finely dice onion & parsley, grate zucchini. Grease a quiche dish or tin. Combine flour, onion, zucchini, eggs, cottage cheese, milk, parsley, mustard & nutmeg in large bowl. Mix until combined, pour into prepared dish. Sprinkle with cheese & sesame seeds. 2. Bake 40-50 mins, until puffed & golden brown. Cool for 30 mins, slice.

12.01.2022 Our Red Velvet Cake looking very fancy!

11.01.2022 Gluten Free & Low Carb weekend platter goals Some like them thick, some like them thin & crispy! Your preference?

11.01.2022 Trying to find our way out of the choccie easter egg bag... here’s a nice light and quick weekend dinner or brunch. Enjoy! Easy, Cheesey Zucchini Pie 1 1/2 cup Melinda's Gluten-Free Self Raising Flour... 1 onion (or green tops for our FODMAP friends) 3 zucchini 3 eggs 1 tablespoon sesame seeds 1/2 cup cottage cheese 3/4 cup milk 1 tablespoons parsley 1/4 teaspoon dry mustard 1/4 teaspoon ground nutmeg 1 cup grated cheese 1. Preheat oven to 180 degrees. Finely dice onion & parsley, grate zucchini. Grease a quiche dish or tin. Combine flour, onion, zucchini, eggs, cottage cheese, milk, parsley, mustard & nutmeg in large bowl. Mix until combined, pour into prepared dish. Sprinkle with cheese & sesame seeds. 2. Bake 40-50 mins, until puffed & golden brown. Cool for 30 mins, slice.

11.01.2022 One thing this blog has taught me is that wonderful things happen when women support and empower each other. I’m setting off to have a chat with some legendary... (and everyday) women and I’ll share a little of their wisdom. Every one of these women inspire me with their unique stories and the passion with which they live their lives. Our Tigress this week is Mel, the founder of Melinda’s Gluten Free Goodies. She produces delicious allergy friendly and vegan baking mixes, but they aren’t just for people with special eating requirements. As a family who just love delicious food, Melinda’s Low Carb Seed Cracker Mix is an absolute favourite. Honestly, once you have tried these, all other crackers will taste like cardboard. Mel shared a little of her wisdom with me. Check her out at https://www.teawithatigress.com/tea-with-a-tigress/

11.01.2022 Gluten Free Bunny Butt Pancakes The perfect mix of naughty & nice but way too cute to eat.

09.01.2022 Festive gluten free Gingerbread Loaf deliciousness

09.01.2022 Hmm... something to ponder while eating your favourite gluten free cookie

08.01.2022 Our first TikTok video share & Instagram Reel thanks to The_Iuli_Clique Look at our scrumdiddly Gingerbread Loaf being all fancy and full of delicious pears

08.01.2022 I’m totally in love with these scrumdiddly Ginger Kisses! Just follow the bikkie recipe on the pack & whip up a basic butter cream weekend baking list anyone??

08.01.2022 Fancy-up your ‘bring a plate’ option this Christmas! Allergy friendly and super cute Choc Fudge Brownie Christmas Trees

08.01.2022 #repost @our2flowers On Saturdays we bake brownies Chocolate Fudge Brownie Mix - @melindasgfg... #glutenfree #glutenfreerecipes #eggfreecake #fodmapfriendly #brownies #brownielover

07.01.2022 My weekend!!! Happy baking to my fellow allergy-free bakers trying to fill your pantry & freezers for next weeks tummies!

06.01.2022 Enya Angel baking up a Red Velvet storm!

05.01.2022 We are loving the support of our baking mix range from our local businesses! Check out the full Melinda’s range and super prices at Tarragindi Gourmet Deli & Butchery Please support this business who supports us and TAG A FRIEND who lives nearby... and as a thank you they’ll have to cook a brownie for you!!! Happy baking, Melinda

04.01.2022 Gluten, Dairy & Egg Free + looking & tasting sensational Well done!!

02.01.2022 More bunny butts!!

02.01.2022 Who remembers these babies? One of our favourite Melinda’s savoury mixes...sadly retired in 2014 but after many requests here is the recipe to create your own Melinda’s Tuscan Risotto Cakes 350g Arborio Risotto Rice... 1 tablespoon g/free powdered chicken stock 1 tablespoon butter 3 cups water 165g g/free roast vegetable chutney (we used Barkers) 1 cup grated cheese 3 XL eggs, lightly beaten Preheat oven to 190C Melt butter in a large saucepan and add rice and powdered chicken stock. Mix and stir until coated. Add water and stir. Cover with lid and simmer for 20-25 minutes until all liquid has absorbed, stirring occasionally. Remove from heat and sit for 10 minutes. Remove lid and stir in roast vegie chutney, grated cheese, and eggs. Stir until combined. Evenly distribute into a well-greased muffin or mini muffin tin. For a standard muffin size bake for 1520 minutes or until golden brown, crispy on top and firm to touch. For mini muffins bake for 10-15 minutes.

02.01.2022 #repost @cupcakeandbuddy Getting my bake on this morning I used the Melinda’s Lower Carb Muffin mix for these, and added different mix ins - choc chips for Rupert, raspberry for me, white choc raspberry for Miss Liv. The base mix is vanilla flavoured so it’s easy to customize for different tastes! @melindasgfg are gluten-free, made from natural ingredients and high protein. The box suggests how to make them dairy free and egg free too if you need to. #melindasgfg #me...lindasglutenfree #glutenfreedairyfree #glutenfree #eggfree #allergyfriendly #allergysafe #sociallyem #ketorecipes #ketoliving #lowcarbfood #veganbaking #veganfood #dairyfreebaking #transformationjourney #muffinstagram #minimuffins #raspberrywhitechocolate #kidsinthekitchen #melbournekids #whatimade #whatiatetoday #whatsonmyplate #eeeeeats #melbournefoodblogger #melbournefoodie See more

01.01.2022 Shout Out to Brisbane Southsiders!!! In store tastings at Market Organics.com.au Rocklea tomorrow (Saturday 18th July) between 10am-2pm or until samples are devoured + 20% OFF all Goodies during July + WIN a Melinda’s hamper!!

01.01.2022 Bake your mum a loaf this weekend! This is one of my FAVOURITE recipes handed down by my mum... it’s the best slathered in butter Mum’s Sultana Blondie Loaf 250g sultanas... 250g sugar 20g butter pinch of salt 1 cup water 1/2 teaspoon bi carb soda 2 cups Melinda's Gluten Free Self Raising Flour 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1. Preheat oven to 180 degrees. Grease and line a large (high sided) loaf tin. 2. Place sultanas, sugar, butter, salt and water in a saucepan and boil. Simmer for five minutes. Add bi-carb soda and stir to combine. Stand until warm. Add flour and spices. 3. Bake for one hour or until cooked through the centre.