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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
Looks Like It Was the Cherry Soda After All
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it’s a cherry soda. Three sips of a bright red drink, and I spent the next day in bed. Here’s what it’s like to never quite know what my stomach will agree with, and the one piece of all this I actually get to decide.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.