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About Brimly
Good food from start to finish.
Brimly started with a simple, slightly stubborn idea: gluten-free food should taste like food, not like a compromise. We bake everything in our kitchen, again and again, until it's just right.
Then we write it all down for you, the wins and the flops, so you can bake with confidence and skip the guesswork.
Our Story
Brimly is a bakery at heart. Most of what we make comes out of the oven: cakes, breads, cookies, and the occasional skillet of something we eat straight from the pan. A few savory things sneak in too, because a person can't live on cake alone. (We have checked.)
Everything we share is gluten free, soy free, and gum free. That last one surprises people. We skip the gums entirely and lean on the right flours, the right ratios, and a lot of testing instead.
We also share what doesn't work. Some of our favorite lessons came from a cake that sank or a loaf that wouldn't rise, and we'd rather tell you about those than pretend every bake goes perfectly the first time.
One thing we've learned
When we started, there weren't many options for food that was gluten free, soy free, and gum free and still tasted wonderful. So we made our own, one bake at a time. Plenty of them flopped. We kept going anyway. What it taught us goes well beyond the kitchen: when you stay focused and keep putting in the work, just about anything is possible.
What We Make
Every week
Recipes
Gluten-free bakes and everyday dishes, all soy free and gum free, tested until they work the way they should.
Browse recipes →
Sundays
Bake Club
A new gluten-free recipe in your inbox, baked until it's just right.
Join Bake Club →
Fridays
Room Temperature
What actually happens in our gluten-free kitchen, wins and flops included.
Read the issues →
Podcast
Shut the Oven Door
We talk gluten-free baking, the cakes that worked, and the breads that very much did not.
Listen now →
Gluten Free
Soy Free
Gum Free
Tested in Our Kitchen
New Every Week
Meet the Team
Brimly is made by a small, hands-on team. We test, cook, bake, film, and write everything we share, and we eat a truly unreasonable amount of cake along the way.
Stephnie Grace
Pastry Chef & Co-Founder
Steph develops and tests Brimly's recipes, specializing in gluten-free, soy-free, and gum-free baking. She edits our food and baking section, writes Bake Club and Room Temperature, and co-hosts Shut the Oven Door.
Read More About Steph
Nash Chelly
Writer, Editor & Co-Founder
Nash writes and edits for Brimly and produces our video and audio. He shapes how Brimly looks and sounds across every platform, and co-hosts Shut the Oven Door with a creative, problem-solving approach.
Read More About NashHow We Work
Tested, then tested again
Every recipe is developed, tested, and retested in our kitchen, so it works the way it's written. If it isn't reliable, it doesn't go up.
Written plainly
We skip the confusing jargon and explain the why behind each step, in language that fits into everyday life.
Backed by research
When a topic calls for it, we rely on credible sources and well-established research, always grounded in real kitchen experience.
Made for real needs
Many of our readers come to Brimly with specific needs and dietary limits. We write with honesty and respect for that, every single time.
From Our Readers
"Amazing! Just made these tonight and they came out great. I baked one sheet slightly “under” and one more crispy. Both are delicious. I used King Arthur 1:1 all purpose GF flour. My favorite recipe so far and I have tried many."
Taylor, on Brimly's Tastiest Gluten-Free Chocolate Chip Cookies
"Wow! Just wow! I have been looking for a good chocolate cake recipe for such a long time. So delicious!"
Shelby, on the Deep Chocolate Birthday Cake
"Made these this morning! Delicious and fluffy. Thanks!"
Morgan, on the Gluten-Free Lemon Poppy Seed Muffins
"Nom nom"
Mayra, on the Gluten-Free Chocolate Chunk Cookies
Made something of ours? Leave a comment under any recipe. We read every one, and yours might show up in a future newsletter.
Questions We Get
Is every recipe gluten free?
Yes. Every recipe on Brimly is gluten free, and also soy free and gum free.
What does gum free mean?
It means we don't use xanthan gum, guar gum, or any other gums in our recipes. We get structure from the flours we choose and how we put them together.
When does new stuff come out?
New recipes go up every week. Bake Club lands in your inbox on Sundays, Room Temperature on Fridays, and new episodes of Shut the Oven Door come out weekly.
Can I tell you how a recipe turned out?
Please do! Leave a comment under any recipe on brimly.co, or just reply to any of our newsletters. We read all of them.
Do you work with brands?
We do. We partner with food, baking, kitchen, grocery, home, and lifestyle brands that fit the way we cook. Say hello through our contact page.
Work with us
Have a product our readers would love, or an idea you'd like to make together? We're always happy to talk.
There's usually cake.
Come bake with us. New recipes and stories every week.