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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
The Part Nobody Puts in the Pamphlet
Every Friday I write about what actually happens in our gluten-free kitchen. This week, it’s the blue days. I cut gluten six years ago, and there’s a part of it I have never once seen written down anywhere. Here’s what made the beginning so hard for me, and why I promise it does not stay this heavy.
Read This Week's Issue
There's usually cake.
And if there isn't, give it until Sunday. New recipes and stories every week.