Mrs. Glee's Gluten Free Foods

06/16/2017

Mrs. Glee's Foods and the Incredi-Bean brand have gone through some tremendous changes in the last two years. A major focus is on co-packing (blending and packaging) for other companies. While we are still a dedicated and certified gluten free facility, MG Foods is also packaging paleo and non-GMO products. Mrs. Glee's/Incredi-Bean branded products are still available on a limited basis. The web address is www.mrsglees.com. If you need direct information, call Kim at 989 742 4446.

Mrs. Glees produces flavorful, nutritious gluten free flour, pasta, and cookies in our dedicated GFCO certified facility.

06/03/2016

Mrs. Glee's would like to send congratulations to Renee's Pizzeria at 29705 Northwestern Highway in Southfield last weekend. Their first location is at 1937 W. Maple Rd. in Troy. Congratulations!! Keep up the success!!

05/16/2016

Thank you to everyone that stopped by our booth at the recent Grand Rapids Gluten Free & Healthy Living Expo on May 7. Kim and Laura did a wonderful job talking to attendees about Mrs. Glee's products.

05/02/2016

Its Small Business Week and Mrs. Glee's is being honored on Thursday at the Business Gala in Lansing. Mrs. Glee's is the "Main Street USA" award winner for 2016.

03/17/2016

Top of the mornin to ya from all of us here at Mrs. Glee's Gluten Free Foods! Warm up with some Gluten free Irish Oatmeal Muffins! Happy St. Patty's Day!

Irish Oatmeal Muffins:
Ingredients:
-2 c. buttermilk
-1 cup gluten free rolled oats
-2 eggs or replacer
-¾ c. brown sugar
-1⅔ c. of Incredi-Bean’s Multi-purpose Flour
-1 tsp. baking soda
-1 tsp. salt
-2 T. vegetable oil

Mixing Directions:
1.Combine buttermilk and oats in bowl, stir well and soak overnight in refrigerator.
2.Preheat oven to 400°.
3.Grease muffin pan.
4.Put eggs in mixing bowl and beat until just blended, and then add sugar and beat until smooth.
5.Blend buttermilk & oatmeal mixture with eggs and sugar blend. 6.Add flour, salt, baking soda and oil and blend until all ingredients are thoroughly mixed together.
7.Fill muffin tins about 2/3 full and bake 20 minutes. Start testing at 15 minutes to not over bake.
8.Serve as a hearty, healthy addition to breakfast.

02/09/2016

Due to changes in Amazon's storefront policy, i.e. they will not be offering the service after July 2016, our Mrs. Glee's storefront has been closed. However, you can still buy Mrs. Glee's products via the Amazon website. We still have the same promotions and products, just not our dedicated storefront. Sorry for the inconvenience and thanks to everyone who has purchased through our storefront through the years.

01/26/2016

Sour Cream Baked Noodles

1/4 c. Mrs Glee's Soup Noodles
1 c. cottage cheese
1 c. sour cream
1 slightly beaten egg
1 c. sliced mushrooms
1/4 c. green beans, peas, onions, squash (or veggies of your choice)
1/2 c. mixed vegtables
1/4 tsp. pepper and 1/2 tsp. salt
A pinch each of garlic powder and onion powder.
4 tbsp. melted butter.
1 handful each of grated parmesan and sharp cheddar cheese.

Baking directions:
Pre-heat oven to 375 degrees.
Butter an 8 inch square casserole pan.
Saute in butter, mushrooms, green beans, mixed vegtables, onions squash garlic and onion powder.
Place dry noodles in a bowl and stir with mixed ingredients, and cover with cheese.
Cover casserole pan with aluminum foil and bake for 40 minutes.
Uncover and bake for 10 more minutes until bubbling.
Remove from oven and allow to set proir to serving.

01/26/2016

Mrs Glee's Tender Gluten-Free Biscuits

Ingredients:
3 1/8 cup Mrs. Glee's Multi Purpose Flour
1 large egg
4 tsp. baking powder
2 tsp. salt
1/2 tsp. baking soda
2 tsp. xanthan gum
6 oz. butter
16 oz. buttermilk

Pre-heat oven to 350 degrees
In a large bowl, thoroughly combine the dry ingredients.
Grate the butter into the flour using the small holed side of the grater. Mix the butter into the flour so there are no large balls of grated butter.
Add the buttermilk and beaten egg to the dry mixture and stir until ingredients are combined. Only use enough buttermilk to get the desired consistency.
Roll out dough until it is about 3/4" thick on a lightly floured surface. Use a biscuit cutter to cut the biscuits. Roll the scraps into a ball and repeat.
Bake biscuits at 350 degrees for 15 to 20 minutes. When done the top will be slightly golden and firm to the touch. Serve with butter or honey for a real treat!

08/25/2015

Here is a perfect Gluten Free recipe to use the beautiful zucchini you grew in your garden or bought from your local produce department. Gluten-Free Zucchini cupcakes are easy to transport to any holiday cook out or party. Your friends and family will think you slaved over a hot stove all day to make these delicious treats.

Zucchini Cupcakes:

Ingredients:
3 Eggs
2 cups Sugar
1 cup Olive Oil
1 tsp. Vanilla Extract
3 tsp. Ground Cinnamon
1 tsp. Baking Soda
1 tsp. Baking Powder
1 tsp. Salt
2 cups Zucchini, raw, shredded
2 1/2 cups Mrs. Glee’s Multi-Purpose Flour

Mixing Directions:
Mix eggs, sugar, oil and vanilla and add zucchini.
Sift together flour, cinnamon, baking soda, baking powder and salt.
Add to wet mixture. Spoon into 24 paper lined cupcake tins.
Bake at 350° F for 25 minutes or until golden brown.

08/25/2015

Are you ready for the back to school rush? This easy bagel recipe is perfect for a make ahead breakfast on those busy mornings. The whole family will love Gluten-Free Bagels. Enjoy them plain or with your favorite toppings. Gluten Free bagels are a delicious anytime snack or meal.
Gluten-Free Bagels:
Ingredients:
4 c. Mrs. Glee’s Multi-purpose flour
1 pkg. dry active yeast
1½ c. warm water
¼ c. sugar
1 tsp. salt
Mixing Directions:
Combine 2 c. flour and the yeast. Add warm water, 3 TBSP. sugar and salt. Mix on low for 30 seconds.
Scrape bowl down and beat on high for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough of the remaining flour to make a dough that is stiff, yet smooth and elastic. Cover and let rise for ten minutes.
Divide into 12 portions and shape each into a ball. Punch a hole in the middle and gently stretch dough to make a 2 in. center hole.
Place formed dough on greased baking sheet. Cover and let rise for 20 minutes.
Broil for 5 minutes, turning once.
Meanwhile, in a large skillet, boil 4 cups of water and remaining 1 TBSP sugar. Reduce heat and simmer bagels for 7 minutes, turning once.
Drain on paper towel and place on a well-greased baking sheet. Bake at 375° for 25 to 30 minutes.
NOTE: for onion bagels, stir in 2 TBSP dried minced onion into dough. Add 2 Tbsp. bacon bits, 1½ tsp. dried herbs or basil, and/or 1½ tsp. dill and/or 1 tsp garlic.

08/25/2015

With September right around the corner, Fall will be here. The apples will be hitting the ground, time to pick those juicy treats and make a delicious Gluten Free Dessert. You will truly enjoy the smell of warm cinnamon and apples as it fills your home. Enjoy!!!

Barb’s Apple Crisp:
Ingredients:
2 apples if large, 4 if small
¾ c. brown sugar
¾ c. gluten free oats
½ c. Mrs. Glee’s Multi-purpose Flour
½ c. butter (softened)
½ tsp. cinnamon

Mixing Directions:
Pre-heat oven to 350°
Peel and slice the apples and grease an 8 inch pan. Put sliced apples in bottom.
Mix brown sugar, oats, multi-purpose flour, cinnamon and softened butter together.
Pour dry mixture over apples and bake for 40 minutes.
Add a little ice cream or whipped cream as a topping and enjoy!