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
I Came Around on Salads, and I Have the Bowl to Prove It
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it's salad. I have eaten gluten free for about eight years and thought about salad roughly never, mostly because you can't measure one, and I measure everything. Now I'm making one most days. Nobody is more surprised than me.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.