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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 Thought I Had Been Glutened. It Was the Gums.
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it’s the gums. For months I was sure I was still getting glutened somewhere. It turned out to be the xanthan gum I had bought to replace the gluten. This is why we bake gum-free at Brimly, and why I now read a recipe as closely as I read a label.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.