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Rick Grants Cinnamon Tea Cake Mix - 430g

Rick Grants Cinnamon Tea Cake Mix - 430g
\Mix up a delightful Cinnamon Tea Cake with Rick Grants Gluten Free Cinnamon Tea Cake Mix! This flavour packed cake mix is perfect for baking cakes that will have your guests coming back for more. Who knew that cinnamon, tea, and cake could make such a delicious combination! This Rick Grants Mix is Gluten Free, Wheat Free, FODMAP Friendly, Dairy Free, Soy Free and Vegetarian!
Rick Grants is an Australian Company.
Ingredients:
- 200g Unsalted Butter (Or Dairy Free Margarine*)
- 3 x Large Eggs (150mls)
- 2 Teaspoons Vanilla Essence
- 2 x 20cm Cake Tins
Directions:
-
Pre-heat oven to 170°C (or 185° Conventional).
- Prepare a 20cm cake tin by greasing and lining the bottom with baking paper.
-
In a bowl of an electric mixer add the butter (or margarine) and beaten egg, and beat the mixture for a few minutes (Don't worry if mixture looks a bit curdled).
- Sift the Cinnamon Tea Cake Mix into the Egg mixture and blend together on slow speed until mix becomes incorporated.
-
Add the Milk and Vanilla to the mix and increase the speed. Beat for 2 minutes and scrape down the bowl. Continue to beat again for a further 2 minutes.
- Scrape the mixture into prepared cake tin and smooth the top of the cake.
- Place into a 170 °C preheated oven and bake for 35-40 minutes, until inserted skewer comes out clean. Once cooked remove from the oven and place Tea Cake onto cooling wire.
- Place warm Tea Cake onto serving plate and serve a slice of Tea Cake with a knob of butter (or Margarine) along with freshly brewed tea or coffee.
TIP: For a delicious topping, combine 1/2 Teaspoon Cinnamon with 2 Teaspoons Caster Sugar. Brush cake with melted Butter or Margarine and sprinkle the combined Cinnamon and Sugar generously over the top.... Enjoy!
Flour Blends: Rice, Tapioca; Starch: Potato, Maize; Sugar, Xanthan Gum, Baking Powder: 450, 500.
Nil Allergens declared.
Servings per pack: 8
Serving Size: 35g
Per Serve | Per 100g | |
Energy | 846kJ |
1540kJ |
Protein | 0.8g |
1.4g |
Fat - Total | 0.2g |
0.4g |
- Saturated | 0.1g |
0.1g |
Carbohydrate | 48.1g |
87.4g |
- Sugars | 27.5g |
49.9g |
Sodium | 246mg |
448mg |
Gluten | Nil Detected | Nil Detected |
Rick Grants Gluten Free Scone Mix - 420g

Rick Grants Gluten Free Scone Mix - 420g
Satisfy your sweet tooth without the wheat! Rick Grants Gluten Free Scone Mix has all the delicious flavour of regular scones, but with none of the gluten. Whip up a batch today and enjoy the scrumptiousness that comes with Gluten Free cooking! this Rick Grants Mix is Wheat Free, FODMAP Friendly, Dairy Free, Soy Free, Yeast Free and vegetarian - what's not to love?
Rick Grants is an Australian Company.
Ingredients:
- 1 x Egg (50ml)
- 85g Cold Grated Unsalted Butter (or Dairy Free Margarine*)
- 2/3 Cup Rice Milk (or milk of choice)
- 2 Tsp White Vinegar
- Optional: Beaten Egg for tops
Directions:
- Pre-heat oven to 185°C (or 200 ° Conventional).
- Sift mix into a large bowl.
- Add Cold Grated Butter (or Margarine) and rub the butter through the Scone Mix for 2-3 minutes until mix resembles coarse bread crumbs. Don't over mix.
- Mix in the beaten Egg, Milk and Vinegar with a wooden spoon until a rough dough is formed (you will still see some flour).
- Place the dough (and flour that remains) onto a rice floured bench and gently knead the dough (but do not over-work) until it comes together.
- Cut the dough in half and place on top of the other half. With your palm, gently flatten the dough to 1.5-2cm thickness and cut out scones (do not twist the scone cutter).
- Place the scones onto a lined baking tray. reform the off-cuts and cut out more scones. Optional: For Golden tops, brush scones with beaten egg mixture.
- Bake the scones for 13-14 minutes. The scones should have risen and be golden on top.
- Remove from the oven and place scones onto a cooling wire to cool slightly before serving. Best served with warm jam and cream, butter or in fact, any way you like them.
Tip: Press your cutter straight down firmly.
Flour Blends: Rice, Tapioca; Starch: Potato, Maize; Sugar, Xanthan Gum, Raising Agents: Gluten Free Baking Powder (450, 500).
Nil Allergens declared.
Servings per pack: 8-10
Serving Size: 57g
Per Serve | Per 100g | |
Energy | 822kJ |
1440kJ |
Protein | 2.4g |
4.3g |
Fat - Total | 1.0g |
1.8g |
- Saturated | 0.2g |
0.3g |
Carbohydrate | 41.8g |
73.3g |
- Sugars | 6.7g |
11.7g |
Sodium | 440mg |
772mg |
Gluten | Nil Detected | Nil Detected |
Rick Grants Victoria Sponge Mix - 400g

Rick Grants Victoria Sponge Mix - 400g
Introducing Rick Grants Victoria Sponge Cake Mix - the Gluten Free delight that'll make your taste buds do the happy dance! This Rick Grants Mix is Wheat Free, FODMAP Friendly, Dairy Free, Soy Free and Vegetarian - what's not to love? So don't think twice, make the perfect sponge cake with this miracle mix!
Rick Grants is an Australian Company.
Ingredients:
- 200g Unsalted Butter (Or Dairy Free Margarine*)
- 3 x Large Eggs (150mls)
- 2 Teaspoons Vanilla Essence
- 2 x 20cm Cake Tins
Directions:
-
Pre-heat oven to 180°C (or 200 ° Conventional).
- Prepare two 20cm cake tins by greasing and then lining the base and sides with baking paper.
- Sift mix into a large bowl of a stand mixer (or bowl with hand held mixer).
-
Add the Butter (or Margarine), Eggs and Vanilla Essence into the bowl.
- Mix slowly at first to incorporate the mixture, then increase speed to whip the mix. After 2 mins, scrape down the bowl and beat again on the highest speed for another 2 mins.
- Divide the sponge Mixture evenly between the two lined cake tins. Place into pre-heated oven, bake for 20-22 mins until cakes spring back when top is gently pressed.
- Remove the cakes from the oven and allow to cool. Using a kitchen knife, gently go round the cake tin and remove the cakes to cool on a wire rack.
- When cool, top one sponge with jam and cream (or dairy free Butter Cream). Carefully place the other sponge on top. Dust top with Pure Icing Sugar and top with more cream and seasonal fruits.
*Dairy Free Butter Cream recipe:
100g Dairy Free Margarine, 1 Tsp Vanilla Essence, 175g Sifted Pure Icing Sugar. Add all ingredients to the bowl of a mixer and slowly mix together. Increase speed and beat until light and fluffy
Flour Blends: Rice, Tapioca; Starch: Potato, Maize; Sugar, Xanthan Gum, Baking Powder: 450, 500.
Nil Allergens declared.
Servings per pack: 8
Serving Size: 35g
Per Serve | Per 100g | |
Energy | 846kJ |
1540kJ |
Protein | 0.8g |
1.4g |
Fat - Total | 0.2g |
0.4g |
- Saturated | 0.1g |
0.1g |
Carbohydrate | 48.1g |
87.4g |
- Sugars | 27.5g |
49.9g |
Sodium | 246mg |
448mg |
Gluten | Nil Detected | Nil Detected |
Future Bake Australia Gluten Free Chocolate Fudge Brownie - 70g

Future Bake Australia Gluten Free Chocolate Fudge Brownie - 70g
Future Bake Australia Gluten Free Chocolate Fudge Brownie is crafted with organic cocoa and couverture chocolate to make it a truly indulgent treat. Baked fresh in Australia, it has no artificial colours or flavours and is non GMO.
Serving Suggestion: Microwave for 10 sec and try it warm! Break over ice cream for a really yummy dessert!
Gluten Free Flour Mix (Rice Flour, Tapioca Starch, Organic Cocoa (4%), Thickener (466), Cultured Rice Flour), Sugar, Egg, Dark Compound Chocolate [(13%) Sugar, Vegetable Fat, Cocoa Powder (4%), Emulsifiers (Soy Lecithin), Salt], Vegetable Oil, Glucose Syrup, Dark Chocolate Couverture Pieces [Sugar, Cocoa Mass, Cocoa Butter, Dextrose, Emulsifier (Soy Lecithin), Natural Flavour (7%)], Humectant (Glycerine), Sunflower Oil [Antioxidant (307)], Natural Flavour, Emulsifiers (Soy Lecithin), Salt, Soy Protein Isolate, Raising Agent (500, 541, 341, Rice Flour), Sodium Bicarbonate, Dark Chocolate Couverture Pieces (Min. Cocoa Soilds: 46.3%).
Contains Egg and Soy. Cooked and packed on the same equipment as Peanuts and Tree Nuts and may contain traces of Sesame and Milk.
Servings per package: 1
Serving Size: 70g
Average Quantity | Per Serve | Per 100g |
Energy | 1060kJ (254kcal) |
1520kJ (363kcal) |
Protein | 3.3g | 4.7g |
- Gluten | 0.0mg |
0.0mg |
Fat, total | 12.8g | 18.3g |
- Saturated | 10.1g | 14.5g |
- Trans |
<0.1g | <0.1g |
- Polyunsaturated | 0.8g | 1.1g |
- Monounsaturated | 1.4g | 2.0g |
Carbohydrate, total | 34.0g | 48.6g |
- Sugars | 24.4g | 34.8g |
Dietary Fibre |
1.6g | 2.3g |
Sodium | 275mg | 392mg |
Potassium |
133mg | 190mg |
Iron |
1.8mg | 2.5mg |
Future Bake Australia Plant Based & Gluten Free White Choc & Berry Cookie - 75g

Future Bake Australia Plant Based & Gluten Free White Choc & Berry Cookie - 75g
Future Bake Australia Plant Based & Gluten Free White Choc & Berry Cookie in an indulgent treat made with white choc and delicious fruity mixed berry pieces. Fresh premium ingredients make this soft textured cookie an absolute delight.
Serving Suggestion: Microwave for 10 sec and try it warm!
Gluten Free Flour (Tapioca Starch, Rice Flour, Potato Starch, Modified Tapioca Starch, Vegetable Gum (Xanthan Gum)), Brown Sugar, Margarine (partially hydrogenated Vegetable Oil (sustainable Palm Kernel Oil), Water, Salt, Sunflower Lecithin, Natural Vanilla Flavour), vegan White Choc ((14%) Cane Sugar, Vegetable Oil, Soy Flour, Emulsifier (Sunflower Lecithin), Natural Vanilla Flavour), Dessicated Coconut, Coconut Syrup, Golden Syrup, Dried Mixed Berry Pieces ((6%) Strawberry Juice, Blackcurrant Juice, Raspberry, Blueberry, Sugar, Water, Humectant (Glycerine), Vegetable Fibre, Pectin, Malic Acid, Black Carrot Juice Concentrate, Natural Flavour, Preservative (202, 282).
Contains Soy. Cooked and packed on the same equipment as Peanuts and Tree Nuts.
Servings per package: 1
Serving Size: 75g
Average Quantity | Per Serve | Per 100g |
Energy | 1320kJ (315kcal) |
1760kJ (420kcal) |
Protein | 1.8g | 2.4g |
- Gluten | Not detected | Not detected |
Fat, total | 15.1g | 20.1g |
- Saturated | 7.2g | 9.6g |
- Trans |
<0.1g | <0.1g |
- Polyunsaturated | 2.6g | 3.5g |
- Monounsaturated | 4.5g | 6.0g |
Carbohydrate, total | 46.4g | 61.8g |
- Sugars | 25.3g | 33.7g |
Dietary Fibre |
1.2g | 1.6g |
Sodium | 241mg | 321mg |
Potassium |
78mg | 105mg |
Future Bake Australia Plant Based & Gluten Free Peanut Butter Cookie - 75g

Future Bake Australia Plant Based & Gluten Free Peanut Butter Cookie - 75g
You will go nuts over Future Bake Australia Plant Based & Gluten Free Peanut Butter Cookie that is bursting with real peanuts and coconut! Fresh premium ingredients make this soft textured cookie an absolute delight.
Serving Suggestion: Microwave for 10 sec and try it warm!
Gluten Free Flour (Tapioca Starch, Rice Flour, Potato Starch, Modified Tapioca Starch, Vegetable Gum (Xanthan Gum)), Peanut (16%), Brown Sugar, Margarine (fully hydrogenated Vegetable Oil (sustainable Palm Kernel Oil), Water, Salt, Sunflower Lecithin, Natural Vanilla Flavour), Dessicated Coconut, Coconut Syrup, Golden Syrup, Peanut Butter (4.5%), Raising Agent (500, 541, 341, Rice Flour), Bicarbonate of Soda, Salt, Natural Flavour, Preservative (202, 282).
Contains Peanuts. Cooked and packed on the same equipment as Tree Nuts.
Servings per package: 1
Serving Size: 75g
Average Quantity | Per Serve | Per 100g |
Energy | 1460kJ (348kcal) |
1940kJ (464kcal) |
Protein | 2.8g | 3.8g |
- Gluten | Not detected | Not detected |
Fat, total | 22.8g | 30.4g |
- Saturated | 6.8g | 9.1g |
- Trans |
<0.1g | <0.1g |
- Polyunsaturated | 3.1g | 4.1g |
- Monounsaturated | 12.4g | 16.5g |
Carbohydrate, total | 38.4g | 51.2g |
- Sugars | 18.7g | 25.0g |
Dietary Fibre |
2.6g | 3.5g |
Sodium | 293mg | 390mg |
Potassium |
23mg | 30mg |