Melinda's Gluten Free Goodies low carb seed crackers

My fave gluten-free, low-carb snacks to make at home

Nikki ParkinsonFood and Wine, Health, Life 19 Comments

If you’re new here or landed here via a Google search, you’ll usually find me sharing style advice with the odd beauty product or travel post thrown in for good measure but many have been following my health journey for almost five years now.

Back in 2013, I started sharing details about my life with Hashimotos. It’s coming up to 20 years since I was diagnosed with this super fun (NOT) condition. Since I started sharing about how I live with it, I’ve been inundated by women across Australia and New Zealand, who have also received a similar diagnosis and, like me, have struggled to get good health professional support.

I’ve reached a pretty good spot at the moment with my management of my Hashies. If you want to back track my story, this is the last in-depth post I wrote about it. I haven’t had anything further to report since that post. My GP is so happy with how I’m going that I’ve gone from quarterly to bi-annual blood tests and visits to see him. 

That doesn’t mean every day is all sunshine, roses and surplus energy but MOST days are pretty good. I’m still exercising like I was last year – about three runs, one HIIT gym session and one Reformer Pilates class each week (I go to Body Smart for both). Some weeks, when it feels like I’ve pushed too far, I dropped a run. 

My size hasn’t changed in a year. My shape is a bit different and I’m feeling the strongest and fittest I’ve ever felt. That’s more important to me than any number of the scale or on the inside of my clothes.

I’ve played around again this year with intermittent fasting to see if that would help me lose some weight but it just doesn’t achieve anything for me. Thanks Hashies. So, I’ve returned to the basics that have served me well for some time now.

Most days it’s three healthy, gluten-free, wholefood meals and no alcohol during the week. I know this is not exciting or sexy. Common sense basics never are.

I’m no saint, though. I love eating out whenever the opportunity arises. My love of a Champers/G&T/espresso martini is well documented (by me!). And I fully endorse a platter as a Friday night dinner option. Life is for living and the occasional vice, I say.

How we make things easy for healthy, mid-week dinners is with a food box delivery. We’ve been doing this now for about two and a half years. Initially with Aussie Farmers/Weight Watchers Freshbox (until Aussie Farmers shut down) and now we’ve been getting Marley Spoon food boxes. Food boxes save us money, stress and hassle. Plus, we serve up way more variety than we ever did when I would menu plan each week.

What I do have to adjust on some of the recipes is the gluten-free factor. Often this is just subbing in a gluten-free product instead of the supplied product. Many of the recipes are already marked as gluten free.

Why gluten free? I’m not coeliac but it’s well documented that gluten is not helpful if you have an auto-immune condition like I do. I think I’ve been on the gluten-free train about eight years. I jump off the train on very occasionally but, when I do, I know I’ll pay for it with digestion issues (let’s just leave it at that, shall we?). 

There are a lot of ready-made gluten-free products now available but with the growth in these products comes a lot of products that are overly processed, offering almost zero nutritional value.

I’m always on the lookout for GF products that DO offer nutrition as well. Below I’ve listed what I always have in my pantry.

Protein bread: I think I was one of the original online customers of this product range the grew out of loaves sold and served at a Sydney cafe. In the beginning, you could get the loaves delivered to you in the post. It’s been all about the packet mix and bake at home for a few years ago and I’ve got into the habit of always having the mixes on hand. I’ll bake a loaf, slice and freeze in small containers in the freezer, bringing out each container to the fridge for toasting. It’s not a light and fluffy bread, more a dense loaf. One slice is super filling. Having this on hand means I’ve always got breakfast and lunch sorted.

Protein Bread Company | gluten-free, low-carb snacks to make at home

Anna’s Low Carb Kitchen cupcakes: This range is part of the Low Carb Living Group, which started with The Protein Bread Company, so I knew the quality would be good when I first ordered. My fave would be the vanilla cupcakes, which I add raspberries and lemon rind too – topped with lemon, low-carb, cream-cheese icing. These are great to make as treats if you’re invited to bring a plate for a morning tea and know that you’ll otherwise arrive to a table full of gluten!

Anna's Low Carb Kitchen cupcakes | gluten-free, low-carb snacks to make at home

Melinda’s Gluten Free Goodies low-carb seed crackers: my love of a platter has already been mentioned above. Because CHEESE. I argue that by making these and putting them on my platters that I’m going some way to balance out the cheese consumption. HAH. The low-carb range is new for this brand that has long been a go-to for allergy-friendly products

Melinda's Gluten Free Goodies low carb seed crackers | gluten-free, low-carb snacks to make at home

Pancakes: I’m a fan of both Anna’s Low Carb Kitchen pancakes and Melinda’s Lower Carb pancake/waffle mix. Both are delish and could pass as regular pancakes in this household but I keep them to myself 🙂

Melinda's Gluten Free Goodies Lower Carb Pancake and Waffle mix | gluten-free, low-carb snacks to make at home

Nutiiboost: I first met Nicola, the brains behind this amazing granola when speaking on a panel about influencer marketing. This product grew out of her own influencer platform and has become her business. I bought a couple of boxes to try and now always have it stocked for breakfasts, eaten like a cereal or as a smoothie bowl topper. It also makes a great apple crumble topping. 

Nutiiboost granola | gluten-free, low-carb snacks to make at home

So, tell me, are you on the GF train? Any products you can recommend for us?

**Please note, any time I talk about my own health journey, it is just that. My own. I get a lot of ongoing health professional support to manage my Hashimotos. That’s something I encourage you to do too.

Comments 19

  1. I’ve also found gluten-free is best for me. There is no clinical proof but as you indicate, we all know when it is indicated right? My son has had all the tests and found the same thing. (He’s officially IBS and functional gut dysfunction aggravated by allergies.) He prefers not to even substitute – he was never a bread or muffin/cracker/insert many things anyway – but he does like pasta. Sometimes. Still, he’d rather occasionally have a little of the real thing than a GF version unless it’s a really good GF version. We are learning to cook with products we like because we don’t have many options for kids with allergies to nuts and tree nuts.

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  2. a bit late to this! but do you have any options for sugar-free snacks?
    I’ve followed a few of these treats above and they were delish (especially Anna’s low carb pancakes with cashew ice cream!) But now, i want to kick my sugar habit. Natural is fine, trying to avoid processed sugars though.

  3. Thanks for this. I follow a GF diet and I like convenience, it’s a shame that many companies provide that with a load of added gunk! I’ve been a fan of Melindas products for quite some time, they are definitely of a high standard. Have you tried her muffin mix? Thanks for the tips on the others, I will keep my eye out and give them a go. Always great to hear product reviews.

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  4. What a fantastic resource of great options. Thanks Nikki. I’m a Hashis chick like you, but am also a bit lazy when it comes to looking for food options. I’m also trying to cut down the carbs to lose a bit of that round-the-middle weight, so will be giving these a go! Thanks so much for sharing it with us.

  5. Yes! I have been eating a low carb, dairy free ketogenic diet for 9 months now and I feel so good! I’ve lost 70 pounds, my skin has cleared up and my aches and pains have deminished greatly. I’m 56 years old and hav battled my weight all my life. A ketogenic diet for me is 160 gms or more of fats, 70-90 gms protein and less than 20 gms total carbs a day. I don’t keep track of calories usually, but I’m over 2000 calls a day. It’s not about low calories. Once in ketosis, the more fat I eat the faster I loose weight. It’s anti inflammatory, low sugar. My labs are excellent, my cholesterol is lower than a year ago and I eat clarified butter and beef steaks daily.
    I make a similar bread as the seed recipe above, not too often. And once I ended my relationship with sugar, I don’t have cravings for cakes or goodies any longer. I just keep things simple, eggs, bacon, fish, avocados, meat, occasional low carb veggies. No sugar, no grain, no fruit and for me no dairy. There is a ton of info out on the web right now with lots of keto advice and blogs with recipes.
    I realize this is controversial and not for everyone. I am an RN, and I had to change my thinking from what I was taught in school, and what is promoted has healthy eating.

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  6. Low Carb Seedy Bread

    Author: Julia McPhee
    Nutrition Information
    Serves: 10
    Serving size: 1
    Calories: 191
    Fat: 16.1g
    Saturated fat: 2.5g
    Carbohydrates: 1.0g
    Protein: 8.5g
    Recipe type: Snack
    Cuisine: Low Carb
    Low Carb Seedy Bread is based on a recipe from NZ Herald Bite magazine. It is a very well ‘plagiarised’ recipe apparently! I have named it Low Carb Seedy Bread, it’s just really seedy, easy and nutritious!!
    ¾ cup Sunflower seeds
    ¾ cup Pumpkin seeds
    ¼ cup linseed/flaxseed (whole)
    2 tbsp Chia seeds
    ¼ cup LSA (ground linseed/sunflower/almond)
    ¼ cup Psyllium husk
    2 tbsp Olive oil
    ¼ cup water
    4 eggs
    Place all ingredients in a bowl and mix well. When ingredients are well combined, leave to sit for 20 minutes to allow seed mix to absorb moisture. Pour mixture into a loaf tin and bake at 170 degrees C for around 20 mins until firm and slightly browned on top. Cool, slice, eat!!

  7. I make this low carb gluten free bread – I double the recipe so the slices are higher. One loaf gives you 20+ slices. It is the easiest thing I make. I probably make a loaf every month and freeze.

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  8. Mary’s Gone crackers “ biscuits
    are fab and so are Organ buckwheat crispnreads both available in Coles . I eat loads of probiotics that really help with digestion esp of
    You’ve had a bit of gluten but start slowly and build up with kombucha or kefir . Thanks for your hints Nikki ..
    Ps there is also gluten-free Special K that I tried last week and I would recommend it .. handy to have in the cupboard

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