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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
Nobody Was Making Me Eat the Mushrooms
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it’s mushrooms. I ate them for years without once enjoying them, and nobody had ever asked me to. Going gluten-free came with rules like that too. Here are three things I wish somebody had told me at the start.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.