Inside the Brimly Test Kitchen — November Updates We’ve Been Deep In

“Pull up a chair.”

BY STAFF @THE BRIMLY TEST KITCHEN

December 7, 2025

Image Source/Editors @ Brimly

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Welcome to our November 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. November felt a bit like troubleshooting in slow motion, but those tiny wins still showed up here and there, and honestly, that’s what keeps us moving. So pull up a chair, let’s compare notes.

Test Kitchen Updates:

If there’s one recipe that has taken over the Test Kitchen this month, it’s the bread. The bread. The one we’ve been calling “Good Bread” because, honestly, that’s what it is right now good. Not perfect. Not finished. But good enough that I keep making it again and again because I know there’s something special in it. I’ve baked this loaf about seven times so far, which should tell you exactly how serious I am about getting this right. It’s my go-to whenever I want bread in a pinch, and I’ve gotten comfortable enough with it that the bread maker handles most of the work for me at this point. I toss everything in, hit a button, and two hours later I have this soft, delicate, honestly beautiful loaf waiting for me.

Fresh out of the machine, it’s dreamy it slices well, it doesn’t crumble, it tastes like actual bread and not the usual dry gluten-free situation we’ve all gotten used to settling for. Toasted, it’s even better. The texture is exactly what I want a sandwich bread to be. But as we all know, gluten-free baking has its little “surprises”, and this loaf likes to turn into a brick by the next day if I don’t revive it. But the truth is, I want a loaf that stays soft without me needing to jump through hoops.

And that’s exactly why this recipe has become a project because I’m not interested in adding gums just to achieve softness. A lot of gluten-free recipes out there rely heavily on xanthan gum or whatever gum is trending that week, and while that works for them, it doesn’t work for us here at Brimly. We’ve talked about why we choose not to use gums, but beyond that, I just personally don’t feel good eating them. So instead, we’re taking the long road. We’re troubleshooting, testing, adjusting hydration levels, figuring out starch ratios, and learning as we go. It has had breakthroughs and setbacks, but that’s fine. This is part of what makes the Test Kitchen feel alive, the process, not just the outcome. And I honestly believe that when this loaf is ready, it will be one of those recipes that really serves people, especially anyone trying to bake gluten-free and gum-free for themselves or their families.

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PSA:

Now, speaking of gum replacements, let’s talk about psyllium husk for a second. I’ll keep this simple: if you’ve never used psyllium husk and you don’t feel particularly called to it, I would personally suggest skipping it. It’s a natural soluble fiber, and in theory, it sounds wonderful, supports digestion, helps regulate things, balances blood sugar, and even contributes to heart health. It forms this gel when mixed with water, and a lot of gluten-free bakers rely on it for structure, especially in bread.

But here’s the honest truth from my experience: it hurt my stomach. Badly. I tried a high-quality brand, I used a reasonable amount, and still, cramps, discomfort, the whole thing. And since I was testing it for Good Bread, I had to try it more than once. Same reaction every time. Of course, everyone is different, and plenty of people use psyllium husk without any issues. But there are risks. It can cause digestive pain, and in rare cases, even serious allergic reactions. That part doesn’t get talked about enough. I’m grateful my reaction didn’t escalate beyond cramping, but it was enough to make me stop immediately.

So here’s my PSA for the month: if you’re experimenting with gluten-free baking and looking for binders, just be mindful. Do your research. Listen to your body. Don’t assume an ingredient is harmless just because it’s popular. Psyllium husk may work beautifully for some people, but it’s absolutely not for me, and it’s not something we’ll be leaning on at Brimly.

Tools We’re Loving:

Zojirushi Home Bakery Virtuoso Plus Breadmaker

Bottom line: it takes out all the guesswork and gives us a consistent loaf every time. For gluten-free baking, that kind of reliability is rare and worth it.

This bread maker is the reason I’m able to keep testing Good Bread without losing my mind. I got it on Amazon earlier this year, and I’ll admit, the price made me wince. It was around $500 at the time. But now that I’ve used it for months, I get it. I really do. It’s well-made, reliable, and the gluten-free setting alone has earned its keep. I don’t have to pre-mix anything, I don’t have to watch the dough rise, and I don’t have to babysit it. I add my ingredients, close the lid, pick my setting, and walk away.
It mixes, proofs, and bakes everything, and when the cycle ends it keeps my bread warm until I’m ready to pull it out. The pan is nonstick (and actually good nonstick), the display is easy to read, and the machine itself isn’t heavy or bulky. It’s just well-designed. If you’re someone who makes gluten-free bread regularly, this may be one of those tools that actually changes your routine. It certainly changed mine.

SHOP AT AMAZON

Breville 2 Slice Bit More Stainless Steel Toaster

Bottom line: consistent toasting without over-thinking it. For gluten-free bread, that reliability matters more than anything.

The toaster I was using gave up on me recently, so I replaced it with this Breville one, the Bit More Toaster, the brushed stainless steel two-slice version. It’s so simple but so good. The lift-and-look function is honestly my favorite part because gluten-free bread does not play around. It burns fast. Being able to lift the bread mid-toast without canceling the cycle has saved so many slices already. The slots are wide, the crumb tray actually slides out easily, and the toasting is even. I’ve used it heavily throughout all my Good Bread tests and it has not failed me once. It’s just a dependable, well-designed toaster that does exactly what it should.

SHOP AT AMAZON

Ingredient Spotlight:

Flaxseed Meal

Flaxseed meal is one ingredient I never truly gave a chance until recently, and now I’m wondering why I avoided it for so long. I originally picked it up because I hoped it would add a little binding support for the bread without affecting digestion, and so far, it has exceeded my expectations. A small amount has been enough to noticeably improve the flexibility and structure of my bread slices. It doesn’t add any strange flavor, just a mild nuttiness that disappears easily when used sparingly, and it hasn’t caused any stomach discomfort. It’s also rich in omega-3 fatty acids, which is a nice bonus. I’m really happy it finally found its place in the Test Kitchen.

Shortening

Now this one has been a life changer in my cookies, especially the cut-out ones. Shortening has helped me eliminate the dreaded gluten-free cookie spread, which is a miracle in itself. It keeps everything neat and structured without drying the dough out the way refrigeration sometimes does. The brand I’ve been using is Spectrum’s non-hydrogenated palm shortening, and I’m genuinely impressed. It behaves like butter in dough but without the melting issues. My holiday cookies this year have been so much better because of it.

Quick Technique That’s Been Huge

One technique I’ve been leaning on more is letting cakes rest in the pan for a few minutes before turning them out onto a cooling rack. Just five minutes, nothing long enough to cause sogginess, but long enough to let the steam inside the cake settle and hydrate the crumb. Gluten-free cakes need all the help they can get with moisture retention, and this tiny shift has made a noticeable difference. If you bake gluten-free cakes often, you may want to try this out.

Life at Brimly:

I wandered through IKEA this fall
and left with a new love for stainless steel. New season, new energy.

On a completely different note, I’ve somehow fallen in love with stainless steel. I didn’t see it coming. I grew up around stainless steel, but somewhere along the way I ended up in the non-stick world like everyone else. Lately, though, stainless steel has been speaking to me. I took a trip to IKEA recently and found myself putting stainless steel bowls and cookware into my cart without hesitation. Cooking with stainless steel has its learning curve, especially if you’re used to non-stick, but once you get the hang of it, it becomes enjoyable.

I love that I can clean it thoroughly without worrying about coatings. I love that it’s non-toxic and oven-safe. I love that I can cook tomatoes in it without thinking about chemicals leaching into my food. It’s durable, dependable, long-lasting, and honestly, it has simplified my kitchen. I didn’t realize how much non-stick cookware was stressing me out until I stepped away from it.

If you’ve also made the switch recently, I feel you. Stainless steel is slowly taking over our Test Kitchen, and I’m not mad about it.

Tools that help me shop

Oasis App: I want to mention a tool that has helped me stay more aware of what I’m consuming, the Oasis Water app. My usual bottled water was out of stock, so I started searching online for alternatives. What I found instead were dozens of conflicting blog posts and scoring systems that only overwhelmed me more. Then I discovered Oasis, an app that independently tests bottled water brands and gives each one a score based on quality.

They also let you check the water quality in your area, and the scoring system is clear and easy to understand. I signed up for the free trial and immediately felt more confident about the water I’m buying. It’s not something I ever thought I needed, but now I’m grateful for it. If you care about what’s going into your body, and most of us here do, it might be worth checking out.

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

We’ve made a few small refinements to our site’s menu, nothing major, just some gentle shifts to make navigation clearer and more intuitive. Everything you’re used to is still here, simply organized in a way that’s easier to find. Don’t be overwhelmed, these updates are meant to help you get around the site more comfortably, and we hope they make your time here even smoother.

Gluten-Free Ginger Snap Sandies

“These cookies stay crisp under icing, they decorate easily, and they actually taste better the next day.”

Visit Recipe

From Me to You:

Before I close this update, I want to say this: gluten-free living is expensive. We all feel that pinch. It’s not easy buying specialty ingredients, tools, or even basic food sometimes. And I want you to know that here at Brimly, we understand that reality. We also feel it. We try our best to create recipes that use ingredients you can reasonably find and afford, but the truth is that this lifestyle carries a cost none of us asked for.

So if you’re struggling with that — if you’re stretching ingredients, or waiting until payday to restock your pantry, or choosing not to buy something you actually need — I see you. We all see you. You’re not alone in this part of the journey. I talked about this on the podcast recently because it has been on my mind, and I felt like it needed to be said again here.

Keep going. You’re doing your best, and that counts for so much more than you realize.