Inside the Brimly Test Kitchen — December Updates We’ve Been Working Through

“Pull up a chair.”

BY STAFF @THE BRIMLY TEST KITCHEN

January 2, 2026

Image Source/Monika Grabkowska

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Welcome to our December round-up. This is where we walk you through what’s been going on in the Test Kitchen lately, the things that worked, the things that definitely didn’t, the ingredients we ended up relying on more than expected, and a few little life updates along the way. Nothing fancy, just the real stuff that happens behind the scenes. December felt calmer, more grounded, and a lot more reassuring than the months before it. So pull up a chair, let’s compare notes.

Test Kitchen Updates:

This month’s featured recipe is our gluten-free, gum-free pizza, and I’ll be honest — this one surprised me in the best way. It’s a recipe I genuinely loved working on, even though I still see it as a work in progress. Funny enough, this recipe didn’t actually start as pizza. I originally set out to make doughnuts. Those doughnuts didn’t quite land where I wanted them to — the rise wasn’t perfect, and once they were deep-fried, they turned out a bit too crispy. Close, but not there yet. That’s a recipe I fully plan on revisiting. That day, instead of giving up, I pivoted. I told myself I wasn’t done experimenting. I’ve intentionally stayed away from yeast for quite some time now — honestly, for months, maybe even a year — ever since I stopped using gums. Without a strong binder, yeast-based doughs can feel intimidating, especially when shaping or molding is involved. Aside from Good Bread (which is still very much in development), I hadn’t really pushed myself in that direction.

But after working with the doughnut dough and seeing how responsive it was — not tough, not crumbly — I felt encouraged. So I took that same approach and applied it to pizza dough. And then it hit me: I hadn’t had pizza in over a year, maybe two. That alone felt like a reason to try. I went back to an older pizza recipe I had previously worked on for the blog — one that relied on a flour containing xanthan gum. This time, there were no gums to lean on. It was going to be a challenge, but I felt hopeful.

The dough worked beautifully. I was able to form it without cracking or frustration. I shaped it before the rise (which was new for me), let it rise, then pressed down the center to create that classic crust edge. From there, I docked it, added toppings, and baked it. What came out of the oven genuinely impressed me. No reactions. No issues. A dough that behaved. A pizza that felt like pizza again. Is it finished? Not yet. There are still things I want to test and refine. But the foundation is there, and that matters. I’m excited to keep working on this recipe, making thoughtful adjustments, and eventually sharing it in a way I feel truly proud of. For me, there’s no point in sharing something half-developed. These recipes deserve time, care, and intention — and so do you.

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Tools We’re Loving:

Breville Joule Turbo Sous Vide

Bottom line: A reliable, hands-free way to cook proteins faster, with better texture and far fewer kitchen smells. It saves time, reduces stress, and consistently delivers tender results.

This has easily been one of my favorite additions to the kitchen this year.
I never realized how much I needed a sous vide until I started actively trying to reduce strong smells in the kitchen. Baking has always been easier for me in that regard, but cooking tomatoes, acidic foods, or proteins like chicken and beef can be overwhelming odor-wise.
Sous vide felt like the solution and it was.
I chose the Breville Joule Turbo Sous Vide for a few reasons. First, I already trust the brand. I’ve owned multiple Breville products, and they’ve never let me down. Second, the Turbo feature genuinely saves time often cutting cook time nearly in half.
The app connectivity is a huge bonus. Being able to walk away and get notifications when food is ready means no babysitting, no hovering, and no stress. The results speak for themselves: tender proteins, deeply infused flavors, and minimal kitchen smells.
It’s hands-free, efficient, and surprisingly versatile. I’m especially excited to experiment with things like custards and dessert components in the future.
Yes, it’s an investment but it’s one that has already paid off for me.

SHOP AT AMAZON

Anova Precision Vacuum Sealer

Bottom line: Compact and easy to use, this sealer pairs perfectly with sous vide and everyday storage. It extends food life, supports meal prep, and earns its counter space.

To go along with sous vide, I’ve been using the Anova Precision Vacuum Sealer, and I love how simple and minimal it is.
It’s lightweight, compact, and takes up barely any counter space. It works with wet or dry foods, comes with a starter roll of bags, and has thoughtful features like one-handed sealing, double sealing, and built-in cord storage.
I use it primarily for sous vide, but I can already tell it’ll be useful far beyond that — meal prep, extending the life of produce, and long-term storage. Another investment piece that actually earns its place.

SHOP AT AMAZON

Ingredient Spotlight:

Black Sesame Seeds

December was my first real introduction to black sesame seeds, and I wasn’t sure what to expect. I discovered them while working on our black sesame almond cookies, and I’m so glad I leaned into it. The flavor is deeply toasty and nutty, subtle but distinctive. It paired beautifully with almond flour and didn’t overpower the cookies at all. I didn’t use them for health reasons initially, but it’s nice to know they come with benefits like heart health support. I’m excited to keep experimenting with them in future recipes. And yes — that dark color is completely natural.

Poppy Seeds

Poppy seeds made their appearance in a January recipe that’s coming soon, and they added exactly what I wanted: texture. Their flavor is fairly neutral, but the crunch adds something special. They’re rich in nutrients, fiber, and antioxidants, making them a great addition to breakfast recipes, especially at the start of the year. A little goes a long way, and I loved how they worked in our muffins.

Quick Technique That’s Been Huge

One small technique that made a big impact recently was brushing baked goods with milk before baking.

This worked beautifully on our upcoming biscuits. Milk helps promote browning thanks to lactose and milk proteins, which caramelize in the oven and contribute to a golden color and gentle sheen.

Compared to egg wash or butter, milk strikes a nice balance — color without toughness, softness without greasiness. It’s become one of my go-to techniques.

Life at Brimly:

Wrapping up the year at Brimly felt meaningful. The holiday cookie recipes were intentional, thoughtful, and worth the work.

December felt like a meaningful close to a full year of work at Brimly. The cookie recipes we developed during the holiday season were something I’d dreamed of for a long time. From chocolate chunk cookies to cut-out doughs, every part of that process felt intentional and rewarding.

Being able to create seasonal recipes at the right time is something I care deeply about, and I’m proud of what we put out this past Christmas. Looking ahead, I’m excited for what the new year brings — more testing, more creativity, and more thoughtful recipes from the Test Kitchen.

Tools that help me shop

Pinterest: If I had to name one tool that consistently inspired me this past year, it would be Pinterest.

I use it to discover recipes, research gluten-free adaptations, plan meals, shop, and even spark creative ideas beyond food. It’s been invaluable — not just for baking, but for inspiration in general.

If you’re ever feeling stuck or uninspired, Pinterest is a great place to start.

This is not sponsored—just what works for me as someone who’s gluten intolerant, soy intolerant, and gum intolerant.

A Note on Website Updates

In December, we officially committed to releasing weekly podcast episodes alongside our recipes. Each week, we share additional context, insight, and information — not just about the recipe itself, but gluten-free living more broadly. In January, we’re hoping to expand that even further. It’s another way for us to connect with you, and we’re excited to keep growing it.

Gluten-Free Chocolate Chunk Cookies

“Want a real chocolate chip cookie experience but can’t have gluten or soy? This one’s for you.”

Visit Recipe

From Me to You:

Before I close this update, I want to say this: if there’s one thing I’ve learned, it’s this, “always make time for the things you love”, no matter how small that time is.

For me, baking is rooted in problem-solving — and gluten-free baking has become a true calling. Taking it seriously has given me purpose, and I’m grateful I didn’t ignore that pull.

Whatever it is you love, dancing, writing, drawing, music, painting, make space for it. Start small. Step away from the screens. Invest in yourself.

A year from now, you’ll be glad you did.