ubergood.
Hi there! I'm Steph,
and I'm so glad you're here. I'm the pastry chef at Brimly, which mostly means I bake the same cake again and again until it's just right, then eat the evidence. Everything I make is gluten free, soy free and gum free, and I write about all of it every week in Bake Club. Come hang out. There's usually cake.
More About Me
Follow Along
Shut the Oven Door
We talk gluten-free baking, the cakes that worked, the breads that very much did not, and whatever else comes up.
This Week at Room Temperature
Thirty-Eight Taco Shells, and I'd Do It Again
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it's tacos. I spent years fighting cassava flour and an empanada press that would not let go, and then a bag of corn flour changed everything. Thirty-eight shells later, I'd do it all again.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.