The Brimly Foodcast

Welcome back to our latest episode of Shut The Oven Door ! This week, we journey into part one of our four-part series on the book Bien Cuit , a book filled with incredible philosophical undertones that we’ll be exploring throughout the coming weeks. We’re also kicking off our Christmas in July theme because, honestly, Christmas can’t come soon enough. We’re discussing a chocolate biscotti and ask...

This week, we step into the world of Emily Dickinson. While she's remembered today as one of the greatest poets in American history, what if we told you that she may have preferred baking to writing? As we discuss her in the latest chapter of The Writer's Table , we explore this surprising fact. We also discuss our latest recipe for Coconut Lime Peach Sherbet and ask a summertime question...

Have you ever felt drawn toward something that didn't quite fit the path you expected for yourself? Something that seemed different from what you knew or how you were raised? That's what we're talking about this week as we continue our conversation from The Writer's Table , exploring Laurie Colwin's appreciation for simple gatherings and good food. Along the way, we also dive i...

Are you screaming for ice cream this summer? Well, if you are, this is the episode for you. This week, Steph and Nash discuss their latest recipe: a gluten-free, gum-free, soy-free ice cream that really takes the cone... We also ask an important question: schnitzel and ice cream... is that actually a thing? We discuss all that and more in our Brimly Book Club segment about Thomas Mann from T he Wr...

In this week's Brimly Book Club episode, as we continue our journey through T he Writer's Table , we examine the story of Maya Angelou and her resilience—not only in her life, but also in her quest to cook. It's a story that truly shows how following your dreams and refusing to give up can take you to places you never imagined. We also discuss our latest recipe for Gluten-Free Golden W...

Join the Brimly Book Club, our latest venture that combines our love of food and our love for people who love food! This week, we're discussing the book The Writer's Table by Valerie Stivers , specifically page 53, about Roald Dahl and his ironic love for desserts and chocolate. Speaking of chocolate, we also dive into our latest recipe, Brown Butter Brownie Squares. Wondering what book we...

In this week’s episode, Steph and Nash discuss their latest recipe, Gluten-Free Cardamom Cups, and how they came to be. Steph breaks down what inspired her to make this recipe, as well as the secret behind Scandinavian baking and fika. This recipe is super flavorful and naturally gluten-free, so you know we couldn’t miss out on discussing all that and more! Curious about what we’ve been baking lat...

Who doesn’t love a pancake? It’s the ultimate representation of breakfast. And this week, we discuss our latest recipe, which happens to be just that, our Gluten Free Stovetop Pancakes. Steph breaks down why this recipe works and how to make it your own by using it to create a classic McGriddle, but gluten free! All that and more, so stay tuned and stay hungry! Curious about what we’ve been baking...

Can somebody say jam?! Well, this week we’re talking all things jam and jam-inspired as Stephnie and Nash discuss their latest recipe, Brimly’s Strawberry Lemon Preserve. All that and more in this week’s episode. Curious about what we’ve been baking lately? Check out our latest recipe, our ⁠⁠ ⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠ Brimly’s Strawberry Lemon Preserve

It’s finally here! Steph and Nash talk about their long-awaited recipe coined “The Good Bread.” And why is it called that? Well, because it’s that good, especially for gluten-free bread. It’s simple, easy, and great, especially because it uses the ease of a bread maker, specifically the Zojirushi Bread Maker. All that and more in this week’s episode! Curious about what we’ve been baking lately? Ch...

Chia seeds are kind of a thing these days, and with so many health benefits, it’s no surprise. But can you use them in baking? Absolutely. In this episode, Steph and Nash talk about how this recipe came together, the mystery of chia seeds, and how they played a major role in the final result. All that and more! Curious about what we’ve been baking lately? Check out our latest recipe, our ⁠⁠ ⁠⁠⁠ ⁠...

This week, Steph and Nash discuss the idea of olive oil in baking, does it really make a difference, and is it even a good idea? We also dive into a few other topics that will inspire you to bake, no matter the odds. Join us this week, and like or comment! We love hearing from you! Curious about what we’ve been baking lately? Check out our latest recipe, our ⁠⁠ ⁠ Gluten-Free Lemon Olive Oil Cake⁠...

What happens when life gets busy, but you still want a really good dessert? Well, this Gluten-Free Chocolate Orange Spoon Cake answers that question and solves that problem. Join Steph and Nash this week as they dive into why this recipe works, and how sometimes you just need a little break and a little treat at the same time. Curious about what we’ve been baking lately? Check out our latest recip...

Oh, carrot cake—you sometimes get such a bad rap, but most people don’t realize you might be one of the most delicious cakes of them all. In this episode, Nash and Steph explore that reality as they discuss their latest recipe: a gluten-free carrot cake. They also dive into the gluten-free lifestyle and some of its challenges. Curious about what we’ve been baking lately? Check out our latest recip...

In this episode, Steph and Nash reflect on what made this past quarter special, from favorite recipes and ingredients to a few things they now feel like they couldn’t live without. Curious about what we’ve been baking lately? Check out our latest recipe, our Simple Almond Gluten-Free Crepes . If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠⁠here⁠

In this episode, you’ll hear all about biscotti. Steph and Nash break down this recipe, which is honestly a feat in itself. To have something that tastes like it isn’t gluten-free, I’d say this one is definitely worth trying. Get the full recipe ⁠⁠⁠⁠⁠⁠⁠ here⁠⁠⁠⁠⁠⁠⁠ If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠⁠here⁠

In this week’s episode, Steph and Nash talk about the beauty of simple baking through the lens of our raisin muffin recipe. We get into working with basic ingredients, trusting the process, and letting go of the pressure to prove something every time you step into the kitchen. Get the full recipe ⁠⁠⁠⁠⁠⁠ here⁠⁠⁠⁠⁠⁠ If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠⁠here⁠

In this week’s episode, Steph and Nash break into a delicious pistachio cookie and talk about how the recipe came together, along with the quiet power of almond flour in gluten-free baking. They also discuss why leaning into your baking strengths can make all the difference when working gluten free. All that and more in this episode. Get the full recipe ⁠⁠⁠⁠⁠⁠ here⁠⁠⁠⁠⁠⁠ If you’d like to support t...

In this week’s special episode of the month, Steph and Nash explore how fika, a cherished Scandinavian tradition, inspired an impressive gluten-free Danish. They also dive into what it really means to be sustained, and yes, whether it’s true that we share 50% of our DNA with a banana. Get the full recipe ⁠⁠ ⁠⁠⁠here⁠⁠⁠⁠⁠ If you’d like to support the work we do at Brimly, you can do that ⁠⁠⁠⁠⁠here⁠

So here’s what happened: February was almost over, chocolate fatigue was real, and Steph wanted cake. Just a simple, sliceable banana snacking cake that felt doable. In this episode, Steph and Nash talk through how the cake took shape, why oven temperature matters more than you think, and the optional chocolate glaze that somehow tastes like Nutella without using hazelnuts. Get the full recipe ⁠⁠...

Um, did someone say brookie? Did someone say gluten-free brookie? Yes, that’s right, it’s here: Brimly’s gluten-free brookie. Combining a cookie and a brownie, this is by far one of the best recipes we’ve made. In this episode, Steph and Nash talk about how this beauty came about, how to make it, why it works, and much more. Get the full recipe ⁠⁠ ⁠here⁠⁠⁠ If you’d like to support the work we do a...

Nothing says Valentine’s Day like a chocolate muffin. Steph and Nash have been hitting the pavement hard, working on some decadent chocolate bakes that are gluten-free and Valentine’s Day–ready, and these chocolate muffins are no exception. Find out why they work, and more, in this week’s episode. Get the full recipe ⁠⁠ here⁠⁠ If you’d like to support the work we do at Brimly, you can do that ⁠⁠he...

In this episode, we’re talking about a very delicious, fudgy recipe, our gluten free fudgy brownies, which also happen to be perfect for Valentine’s Day coming right up. It’s a simple recipe that’s quick and easy to put together. If you like hearing recipe notes, learning how a recipe came together, what inspired it, or you just enjoy listening to gluten free conversations like this, you’ll really...

In this episode, we’re talking about a really delicious recipe, our Spanish almond cake. This is one you’ll enjoy if you like to bake, if you enjoy gluten free conversations, or if you just like listening to baking notes and how recipes actually come together. We talk through how this recipe came to be and answer some really helpful questions along the way. The episode is simple, clear, and inform...

This week, Steph and Nash talk about the power of the pan when it comes to pancakes. From why pan-made pancakes just hit differently to why simple, easy recipes are often the ones we come back to, this episode is all about keeping things practical and approachable in the kitchen. If you love uncomplicated cooking and reliable results, this is your sign to try making your pancakes in a pan. Link to...