Shut The Oven Door
by Brimly
The Brimly Podcast is the podcast that serves up more, even when you think you’re full. With three unique segments, there’s always something to keep you coming back for seconds. ‘Oh It’s Gluten Free’ dishes out everything gluten-free, from debunking myths to sharing great recipes. ‘3 or Less’ dives into minimalism, lifestyle, and mental health with a laid-back, relatable vibe. And if you’re in the mood for a quick snack-sized listen, ‘Brimly’s Big Little Mini-Pods’ brings blog posts straight to your ears. Join us for a little of everything—because who really says no to seconds?
Episodes
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My Family Won’t Respect My Celiac Kitchen + Robot Fridge Nightmare | Does Fall Taste Better?
Welcome back to the Brimly Foodcast! You know what time it is. We’ve got the latest story from the internet in our segment, The Kitchen, and this week’s asks a big question. How far would you go to protect your family? Plus, we’re playing would you rather. Would you rather have a robotic fridge...
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Emma's A Fake Celiac + None Of My Spices Are Labeled | Cornbread Please!
Welcome back to the Brimly Foodcast! You know what time it is. We’ve got our latest story from the internet in our segment called The Kitchen. This week, what would you do if someone you knew was faking having celiac disease? And in another segment, would you rather have all your spices…
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My Sister Put My Cake Where? + Drinking Out Of A Shoe | Please, Respect The Roast
Welcome back to the Brimly Foodcast! You know what time it is. We’ve got our latest story from the internet in our segment called The Kitchen. This week, what happens when your sister contaminates your gluten-free cake? Of course, we come back to ask: Would you rather have your food Frisbeed to…
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They Stole My Cakes + Why Is Your Thumb In My Soup? | Bake It In A Skillet
Welcome back to the Brimly Foodcast! We decided to switch things up this week and tackle an interesting dilemma from the internet in a segment we call The Kitchen. Nash and Steph tackle the question: What would you do if someone stole your gluten-free cakes at a wedding? Then, laugh it up with us...
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Negative Optimism + Owl Who? | Bread Machine Burnout
Welcome back to the Brimly Book Club! We’re unfortunately at the end of our book for the month, Life Is What You Bake It by Vallery Lomas. She has been such a great inspiration for us here at Brimly, inviting some interesting questions, such as: Is there such a thing as negative optimism?...
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Does Struggle Bring Us Closer? + Nash Eats Candle Wax | Molasses Deserves Respect
Welcome back to the Brimly Book Club! We’re jumping right back in with Act 3 of Life Is What You Bake It by Vallery Lomas. Does going through difficulty together create a stronger bond than sharing in one another’s success? Also, is Nash the only one who eats birthday candle wax on his cake,...
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Is Being Slower Better? + My Fridge Called Me "Big Back" | Raisins Are Good
Welcome back to the Brimly Book Club! We’re jumping right back in with Act 2 of Life Is What You Bake It by Vallery Lomas. What does it mean to find balance and calm when everything feels chaotic? Do you feel like, in life, we need a specific place to feel or practice something specific? Also,...
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Taking The Leap + Garlic Spoons | Did You Say Salmon?
Welcome back to the Brimly Book Club! We’re really excited to kick off this month’s book, Life Is What You Bake It by Vallery Lomas. This book is not only a cookbook, but also a story about resilience and taking a leap of faith when you don’t know what might be waiting on the other side. And…
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Be The Solution + You Need That Lid! | Crunch Crunchy Crunchier!
Welcome back! This week on the Brimly Book Club, we continue our discussion of what we’re calling Act 5 of Our Lady of Perpetual Hunger: A Memoir by Lisa Donovan. The question gets asked: Is it better to keep talking about a problem, or learn to be the solution? Is there a danger in ignoring…
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Sparking Creativity + Third Time Is The Charm | Who's Taking The Cake!
Welcome back! This week on the Brimly Book Club, we continue our discussion of what we’re calling Act 4 of Our Lady of Perpetual Hunger: A Memoir by Lisa Donovan. We ask the question: Do limitations actually promote creativity? Then, would you be sad if someone took the last slice of your…
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Feeling Inexperienced + Loud vs. Smelly | Coffee Should Not Be a Drink
Welcome back! This week on the Brimly Book Club, we continue our discussion of what we’re calling Act 3 of Our Lady of Perpetual Hunger: A Memoir by Lisa Donovan. We break down the question: Why does it feel weird to be a beginner? And how do you deal with inexperience? We also get into another...
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Staying Youthful as an Adult + Double Oven Trouble | Butter Me Up, Buttercup
Welcome back! This week on the Brimly Book Club, we continue our discussion of what we’re calling Act 2 of Our Lady of Perpetual Hunger: A Memoir by Lisa Donovan. After reading the next few chapters, we found ourselves thinking about how our relationship with work changes as we get older. We…
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Working With Your Hands + A Gruel Spoon In Need | Chocolate Cake vs Vanilla Cake
Welcome back! This month in the Brimly Book Club, we’re diving into our latest read, Our Lady of Perpetual Hunger: A Memoir by Lisa Donovan. This is by far one of the deepest and most thought-provoking food memoirs we’ve read, inviting us to ask: Does working with your hands help keep you…
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Are We Only Understood Backwards? + Let’s Just Burn the Pancakes | Nutmeg Might Be Poisonous
This week, we journey into part four of our four-part series on the book Bien Cuit, and we’re asking the question: what does it mean to be understood backwards? Also, Steph would apparently rather go with burning pancakes than the other option. Want to know what that option is? Well, you’re...
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Appreciating Things That Take More Time + A Grimy Kitchen | Gotta Get The Grain
Welcome back to our latest episode of Shut The Oven Door! This week, we journey into part three of our four-part series on the book Bien Cuit, where we ask the question, do you think people achieve success under the tightest constraints. Also we ask some pretty fascinating question, asking...
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Who Ate All The Extra Loaves + Learning To Be A Chicken | No More Raisin Bran For Me!
Welcome back to our latest episode of Shut The Oven Door! This week, we journey into part two 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. Steph also discusses what it means to be a…
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We Love Our Loaves Bien Cuit + I'm Not Walking To A Grocery Store | Christmas In July Starts Now!
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…
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Throwing Bread Out The Window + Mini Corns In A Field | You Gotta Get All The Pulp Out
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.…
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Doing Dishes In The Tub + Can You Hear The Rhubarb Growing | Not Your Average Sugar Cone
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…
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Schnitzel and Ice Cream Don't Even Go Together + Who's Papa Corn | Please, Don't Touch My Ice Cream Cone!
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…
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Still On The Writer's Table + Where Can We Rent Pineapples? | I Think I Prefer Waffles
In this week's Brimly Book Club episode, as we continue our journey through The 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...
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Introducing Shut The Oven Door + We Started A New Book Club | What's The Deal With Brown Butter?
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...
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042: Oh It’s Gluten Free | Exploring Cardamom Through Scandinavian Baking
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...
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041: Oh It’s Gluten Free | You Need This Pancake!
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,...
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040: Oh It’s Gluten Free | It's Time To Jam
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...
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039: Oh It’s Gluten Free | The GOOD Bread!
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...
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038: Oh It’s Gluten Free | Ch…Ch…Ch…Chia & Chocolate, Yum!
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...
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037: Oh It’s Gluten Free | Should You Put Olive Oil In Cake… or Is That a Bad Idea?
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...
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036: Oh It’s Gluten Free | Sometimes You Just Need A Microwave 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...
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035: Oh It’s Gluten Free | Yes, We Love Carrot Cake And We're Proud Of It
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...
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034: Oh It’s Gluten Free | A Quick March Check In
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...
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033: Oh It’s Gluten Free | Biscotti
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…
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032: Oh It’s Gluten Free | Sometimes A Muffin Is All You Need
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...
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031: Oh It’s Gluten Free | Pistachio Cookies & the Power of Almond Flour
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...
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030: Oh It’s Gluten Free | Fika Like a Swede, Bake a Danish.
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…
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029: Oh It’s Gluten Free | A Cake That Thinks It’s Banana Bread
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...
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028: Oh It’s Gluten Free | Should This Even Work? (The Brookie Episode)
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,...
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027: Oh It’s Gluten Free | The Muffins of Love (A Valentine’s Chocolate Bake)
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…
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026: Oh It’s Gluten Free | The Brownie Recipe I Hid Away for So Long
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...
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025: Oh It’s Gluten Free | Spanish Almond Cake, Let’s Talk About It
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...
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024: Oh It’s Gluten Free | From Pan to Pancake
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...
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023: Oh It’s Gluten Free | Taste The Biscuit
Taste the biscuit in this week’s episode about none other than our gluten-free biscuit. Steph breaks down the joys of the recipe, some of the challenges, and how you can really max this recipe out. If you liked what you heard, please support us here: https://www.brimly.co/support-us Link to...
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022: Oh It's Gluten Free | A Lofty Muffin
In this episode, Steph and Nash jump into the mixing bowl to talk through their latest Gluten-Free Lemon Poppy Seed Muffin recipe (which, honestly, feels more like a light little cake). Along the way, they also unpack what it really means to be celiac. If you liked what you heard, please support…
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021: Oh It's Gluten Free | Woah, We Learned A Lot!
In this New Year’s Roundup for 2025, Steph and Nash look back on what baking taught them this year, sharing their favorite recipes, what worked, and a few methods that definitely didn’t. If you liked what you heard, please support us here: https://www.brimly.co/support-us or just check out...
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020: Oh It's Gluten Free | I Want Chocolate And I Want It Now!
This week on Oh It’s Gluten-Free, Avinash and Stephnie talk through one of their all-time favorite recipes on the blog: Gluten-Free Chocolate Chunk Cookies. These are the cookies we keep coming back to and are perfect for just about any occasion. With the holidays around the corner (and yes…
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019: Oh It's Gluten Free | Trust The Fat
In this episode, Stephnie breaks down how we achieved a shortbread cookie that doesn’t spread. She shares practical holiday baking tips and explains why shortening is a go-to best friend for gluten-free cookies. If you liked what you heard, please support us here…
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Real Talk: Money Hurts!
In this episode, Stephnie shares her truth, and that truth is that living, breathing, and baking gluten-free is expensive. Learn some of the struggles that come with being gluten-free in this episode, and feel free to share your thoughts with us. If you liked what you heard, please support us…
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018: Oh It's Gluten Free | Always Have A Backup Plan For Thanksgiving
This week Nash & Stephnie read a user story about a Thanksgiving gone wrong, dive into the world of plates, and catch you up on what they've been up to. Links: Our Go To Oven Thermometer Get the full recipe at brimly.co Brimly’s Blog (full recipe & extras)
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017: Oh It's Gluten Free | Why Buy a Boxed Cake When You’ve Got This?
This week, we’re talking birthday cake, rich, chocolatey, and actually better than the box. No gums, no flour blends, no stress. We break down why this one works, why it’s even tastier the next day, and how ganache takes it over the top. Plus, we explain what those little PLU stickers on your...
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The June Update with Nash
In this episode of The Update, the salad that might just save your brain, the global rise of diabetes—and what Africa’s teaching us about it—and Tom Brady’s unexpected pivot into candy. Plus, a spiky fruit gets a glow-up, a brain implant redefines communication. Includes brief sound bites for...
About this show
The Brimly Podcast is the podcast that serves up more, even when you think you’re full. With three unique segments, there’s always something to keep you coming back for seconds. ‘Oh It’s Gluten Free’ dishes out everything gluten-free, from debunking myths to sharing great recipes. ‘3 or Less’ dives into minimalism, lifestyle, and mental health with a laid-back, relatable vibe. And if you’re in the mood for a quick snack-sized listen, ‘Brimly’s Big Little Mini-Pods’ brings blog posts straight to your ears. Join us for a little of everything—because who really says no to seconds?
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Brimly