Frequently Asked Questions

Brimly is our gluten-free baking kitchen. We develop and share recipes that are gluten-free, gum-free, and soy-free, and we only post the ones we’d happily make again. Alongside the recipes we write Good Reads, our articles on gluten-free baking, kitchen life, and the tools we actually use.

Brimly is run by me, Stephnie Grace, and my husband Nash. I’m the pastry chef and I develop most of the recipes, edit Food and Baking, and write our two newsletters. Nash writes our Substack, The Weeknight, and you’ll hear us both on the podcast. You can read more about us on our About page.

Yes. Every recipe on the site is gluten-free. We also leave out gums and soy, so you won’t find xanthan gum, guar gum, psyllium husk, or soy in our ingredient lists.

When I first started baking gluten-free, gums made me feel worse than gluten ever did, and it took me a long time to work out that they were the cause. So we bake without them. Our structure comes from things like eggs, flaxseed, starches, and almond flour instead.

I’ve written about it in more detail in Why We Don’t Use Xanthan Gum (or Any Gums) at Brimly and in I Thought I Had Been Glutened. It Was the Gums.

Some are, but not all of them. Every recipe is gluten-free, gum-free, and soy-free, and a handful are also dairy-free, egg-free, or nut-free. Those will say so in the recipe. Almond flour shows up in a lot of our bakes, so if you’re baking for someone with a nut allergy, please read the ingredient list closely before you start.

Unless a recipe says otherwise, we use King Arthur Gluten-Free All-Purpose Flour, the version without xanthan gum. It’s the one we reach for in nearly everything, and it’s what our recipes are tested with.

You can, and the recipe should still work. Your texture will likely come out a little firmer and tighter than ours. If you’re avoiding gums for the same reasons we are, check the back of the bag, since many popular blends have it mixed in.

You don’t need one, but it helps. Some of our recipes list grams next to the cups and spoons, and when they do, weighing is the most reliable way to get the same result we did. Gluten-free flours and starches pack down very differently, so a cup can vary more than you’d think.

Every recipe has a Half | Full | Double switch above the ingredients. Tap one and the amounts change for you, so you can make a smaller batch or a bigger one without doing the math. Pan sizes and bake times stay as written, so keep an eye on those when you scale up or down.

Total Time on our recipes is just the prep time plus the bake time. How long you let something cool is up to you. Some of us cut into a loaf the second it’s safe to touch, and that’s allowed here.

Oats don’t contain gluten themselves, but regular oats are very often cross-contaminated with wheat. When our recipes call for oats or oat flour, use ones labeled gluten-free. We’ve put everything we know in Are Oats Gluten-Free? What to Know Before You Buy a Bag.

Not at all. That’s normal for a gum-free gluten-free loaf. Slice what you need and warm it up. A few seconds in the microwave or a pass through the toaster brings it right back.

Yes to both. Near the top of every recipe there’s a Jump to Recipe button that takes you past the write-up to the ingredients, and a Print button for a clean copy you can keep in the kitchen.

Please do! Leave a comment at the bottom of the recipe and give it a rating. We read them, and your notes help other people baking it for the first time.

We have two, and one sign-up gets you both.

• Bake Club arrives on Sundays with our newest recipe.
• Room Temperature arrives on Fridays with kitchen stories and honest verdicts.

You can sign up in the footer at the bottom of any page, and past issues of Room Temperature live in Good Reads.

The Weeknight is Brimly’s Substack, run by Nash. Every now and then, he shares an easy, cozy recipe for busy weeknights. You can find it at substack.com/@nashatbrimly.

Good Reads is where all our articles live. It’s sorted into Gluten-Free Guide, Room Temperature, Living & Culture, Recommendations, and Test Kitchen Updates, so you can head straight to the kind of reading you’re in the mood for.

We do. Nash and I talk about baking, food, and everything around it. You can listen on Spotify, Apple Podcasts, Amazon Music, and anywhere else you listen to podcasts.

We’re on Pinterest, Instagram, YouTube, and Spotify. Pinterest is the easiest place to save recipes for later.

Sometimes. Some of the links in our Recommendations articles are affiliate links, which means we may earn a small commission if you buy something through them. It doesn’t cost you anything extra, and it never decides what we write about. We only recommend things we actually use, and the articles that include these links say so.

No. Our articles are for general information, and we always try to point to good sources. If you have symptoms or questions about your own health, your doctor is the best guide. That goes double if you suspect celiac disease, since it’s worth getting tested before you cut gluten out.

Write to us at hello@brimly.co. I read every message, and it’s the best place for recipe questions, kind words, and anything else on your mind.

Thank you for catching it! Send the link to hello@brimly.co and we’ll fix it. We’ve been moving a lot around lately, so it really helps.